Chicken Curry with Green Masala Paste is a must-try recipe if you are looking for a quick and easy meal. Made with fresh green masala, whole spices, and simple ingredients, this recipe delivers a rich, aromatic, and homestyle curry that pairs perfectly with steamed rice or chapati.
This green chicken curry is ideal for everyday cooking and is a great way to use your homemade green masala paste. You may like to watch the video to understand the recipe and cook a simple yet delicious chicken curry. Enjoy this curry with family and friends, and let me know how it turned out.
Table of Contents
Ingredients for Green Masala Chicken Curry
- 650 gms chicken (curry cut with bones)
- 1 large onion, chopped
- 1 bay leaf
- 4 cloves
- 2 green cardamom
- 1-inch cinnamon stick
- Green masala paste (skip vinegar in the paste)
- 2 tbsp yogurt (curds)
- 1/2 tbsp garam masala powder
- 1 tbsp vinegar
- Salt to taste
- 3 to 4 tbsp oil
How to Make Chicken Curry with Green Masala Paste
1. Heat the Oil. In a pan, heat oil and then add bay leaf, cloves, cardamom, and cinnamon. Let them release their aroma.
2. Sauté the Onions. Add chopped onions and cook until they turn soft and light golden.
3. Green Masala Paste. Next, add the green masala paste (without vinegar) and cook well until the raw smell disappears and the oil starts to separate.
4. Add Chicken. When you see oil at the sides of the vessel, add the chicken pieces and mix well so the masala coats the chicken evenly. I used chicken with bones; you can use boneless chicken, too.
5. Cook with Yogurt. When the chicken pieces are well coated and have changed colour, add yogurt and mix well. Cook for a few minutes to blend the flavors.
6. Add Salt & Simmer. Add salt to taste and a little water if needed, depending on what you want to serve the chicken with. Cover and cook until the chicken is tender.
7. Finish with Flavor. Finally, add garam masala powder and vinegar. Mix well and cook for another 2–3 minutes.
Serving Suggestions
This green masala chicken curry tastes best with:
- Steamed rice, jeera rice, yellow rice, or wedding rice.
- Chapati or phulka
- Bread or pav
Tips for Making the Best Chicken Curry
- Always cook the masala well for maximum flavor
- Use bone-in chicken for better taste
- Adjust spice level based on your preference
- Adding vinegar at the end enhances the flavor of the curry.
You will love this curry because –
- It’s easy and beginner-friendly
- Uses homemade green masala paste
- It’s full of fresh and aromatic flavors
- Perfect for everyday meals
Printable Recipe Card
Chicken Curry with Green Masala Paste
Materials
- 650 grams chicken curry cut with bones
- 1 large onion chopped
- 1 bay leaf
- 4 cloves
- 2 green cardamom
- 1 inch cinnamon stick
- Green masala paste (skip vinegar) check my previous recipe
- 2 tbsp yogurt
- ½ tbsp garam masala powder
- 1 tbsp vinegar
- 3 to 4 tbsp oil for cooking
- Salt to taste
Instructions
- Heat the Oil. In a pan, heat oil and add bay leaf, cloves, cardamom, and cinnamon.
- Add chopped onions and cook until they turn soft and light golden.
- Next, add the green masala paste (without vinegar) and cook well until the raw smell disappears and the oil starts to separate.
- When you see oil at the sides of the vessel, add the chicken pieces and mix well so the masala coats the chicken evenly.
- When the chicken pieces are well coated and have changed colour, add yogurt and mix well. Cook for a few minutes to blend the flavors.
- Add salt to taste and a little water if needed, depending on what you want to serve the chicken with. Cover and cook until the chicken is tender.
- Finally, add garam masala powder and vinegar. Mix well and cook for another 2–3 minutes.
Video
Notes
- Adjust spices to suit your spice preference.
- Add vinegar towards the end for added flavor.
- Beat yogurt/curds before adding.
- Preferably, use chicken with bones to bring out the meat’s natural flavours.
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