Green chicken masala

It’s a simple yet delicious chicken curry with thick gravy. Coriander & mint leaves gives the green colour to this gravy. You can even add coconut milk at the end to make it thinner gravy.

Preparation time : 15 minutes

Cooking time : 30 minutes

Serves : 8


  1. chicken, 1 kg, with bone, curry cut
  2. onions, 4 big, finely chopped
  3. Tomatoes, 4 medium , finely chopped
  4. Garam masala powder, 1 teaspoon
  5. Coriander powder, 1 teaspoon
  6. Fennel powder, 1/2 teaspoon
  7. Turmeric powder, 1/2 teaspoon
  8. Salt to taste
  9. Lime, 1/2
  10. Green peas, 1 cup (optional)

For Green masala :

  1. 1 big bunch of coriander leaves
  2. 1/2 small bunch of mint leaves
  3. 8 to 10 green chillies ( depending on spiciness of green chillies)
  4. 1 inch ginger
  5. 6 cloves of garlic

Method :

  • Blend together all ingredients mentioned under “for green masala”. Keep aside.
  • Heat 4 tablespoons of oil in a cooker or kadai. Add onions, saute till light brown.
  • Add the blended green masala, saute till oil oozes out from sides of masala.
  • Next add turmeric powder, coriander powder, fennel powder, garam masala powder, salt and saute for 2 minutes.
  • Then add the chopped tomatoes and saute till they turn soft.
  • When the masala gets mushy, add chicken, green peas ( optional) mix gently, add 1/2 cup of water. Close the lid n let it cook.
  • If using cooker, then cook on medium heat for 1 whistle. Let the pressure settle and then open the lid .
  • If using kadai, then cook till chicken is done. Switch off the flmae.
  • Add lime juice and mix gently.
  • Green chicken masala is ready to be served.

Note : 

  • Replace the chicken with mutton to make Mutton green masala. Add 15 green chillies while blending the green masala.
  • You can even add coconut milk at the end and boil for few minutes. That goes very well with Idiyappam / Nool PuttuGhee rice etc.

You may also like our other chicken curry recipes such as

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