Chicken Masala

Cooking time:
30 minutes
5 persons

The flavor of the meat and spices transfers into the rich and creamy sauce that is to die for! This is one of those recipes that I guarantee you’ll make again and again for years to come!

No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below. Increase all quantities proportionally for serving more persons.


1. Chicken with bones cut into 16 pieces

1 Kg / 2 lbs

2. Onions sliced

300 Gms / 10.56 oz / 4 medium / Fried 4 Fistfuls

3. Cooking oil

Enough for deep frying onions.

4. Green Chillies – Whole


5. Cilantro leaves/Kothmir/Hara Dhania

1 small bunch / 10 twigs

6. Mint leaves/Pudina

1 small bunch / 10 twigs

7. Yogurt / Curd

250 gms / 8.8 oz

8. Ustad Banne Nawab’s Hyderabadi Chicken Masala

1 packet

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1     Heat oil, fry onions till golden brown, remove and keep aside.

2     Take 50 ml / Half small tea cup water and make paste of chicken masala.

3     In a pressure cooker take 90 ml / 6 tablespoons of oil left over after frying onions, add green chillies and chicken and fry for 2 to 3 minutes, add above paste and fry for 1 to 2 minutes, stirring continuously making sure masala paste doesn’t stick to the bottom of the cooker.

4     Whip yogurt / curd, add to the above and cook, stirring continuously till yogurt / curd is done. (This process takes anywhere between 2 to 5 minutes).

5     Crush the fried onions, add to the above and fry for 1 minute.

6     Add 250 ml / 1 glass water and mix thoroughly.

7     Close lid of pressure cooker. On first whistle of cooker, reduce flame to low and cook for 5 minutes. Close stove and let cooker cool down.

8     Remove lid and cook for another five minutes only if chicken is not tender enough, stirring occasionally, otherwise proceed to step no. 9.

9     Put on lowest flame, add cilantro/Kothmir/Hara Dhania and Mint leaves/Pudina, mix well, cover and leave for 5 minutes and serve.

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