Dogri Chicken Masala

Dogri Chicken Masala

A chicken curry cooked in flavourful spices with a finger-licking good taste which will leave you asking for more..

Brijdeep Kaur


  1. 200 Grams Chicken
  2. 1 Bunch Coriander leaves
  3. 1 Ginger Slice
  4. 4 Cloves Garlic
  5. 1 Teaspoon Cumin seeds
  6. 1 Teaspoon Coriander seeds
  7. 1/2 Teaspoon Fennel seeds
  8. 6 Tablespoons Mustard oil
  9. 2 Cardamom
  10. 1 Cinnamon stick
  11. 2 Cloves
  12. 8 Peppercorns
  13. 1 Onions (chopped)
  14. 1 Tomato (chopped)
  15. To Taste Salt
  16. 1/2 Teaspoon Turmeric powder
  17. 1/2 Teaspoon Red chilli powder
  18. 1 Tablespoon Lemon juice
  19. 1/2 Teaspoon Sugar


50 mins
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    Dry roast the coriander leaves with the stems and make a paste with ginger, garlic, cumin seeds, coriander seeds and fennel seeds. Keep aside.

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    Heat up the mustard oil till smoking point; keep in mind to let it heat completely otherwise you will have the raw mustard oil taste while eating. Add cardamom seeds, cloves, cinnamon and peppercorns.

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    Add onions and sugar and let the onions become transparent. Add the herb and spice paste and mix well; let cook for about a minute. Add turmeric and red chilli powder, mix well and add the tomatoes.

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    Add a little salt and let the tomatoes cook. Add the chicken and mix well; cook for about a minute. Add about a cup of water (or according to the amount of curry required). Cover and let cook for about 20 minutes.

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    Remove the cover, add the lemon juice, mix well; and serve hot.

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