Green Chicken Masala

Green Chicken Masala

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was "fat" and my second theme was "inspired by a colour". Obviously the colour I chose was green. I have made masala before but never green masala so I was very intrigued. This came out really well and made my entire place smell really good. If you want a hotter or milder dish, you can adjust the amount of peppers to see fit. The way this recipe was written, comes out fairly hot but I some times like my meals to fight back some times.
A** Blood is a hot chili powder that I make out of ghost chilis but any hot chili powder or hot sauce would work.



6 servings
  1. 1 Jalapeno
  2. 1 Serrano
  3. 1 Habanero
  4. 4 Cloves Garlic
  5. 1/4 Cup Lemon Juice Fresh (about 2 lemons)
  6. 2 Cups Cilantro
  7. 1 Cup Mint
  8. 1 Onion
  9. 1 1/2 lb Chicken Thighs, boneless and skinless
  10. 1 Tablespoon Canola Oil
  11. 1 Tablespoon Bacon Grease
  12. 1 1/2 teaspoons turmeric
  13. 3/4 teaspoon Blood A**
  14. 1/2 teaspoon Cinnamon
  15. 1/2 teaspoon Cardamom Ground
  16. 1/8 teaspoon Cloves Ground
  17. 1 Cup Coconut Milk
  18. Kosher Salt
  19. 3 Cups Basmati Rice Cooked


35 mins
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    Seed and chop the Jalapeno, Serrano, and Habanero. Peel and mince the Garlic. Squeeze the Lemons.

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    In a blender or food processor, combine the Cilantro, Mint, Jalapeno, Serrano, Habanero, Garlic, Lemon Juice, and 1/2 cup of Water. Puree until smooth and set aside.

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    Chop the Onion and cut the Chicken Thighs into 1-inch pieces.

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    In a large, deep skillet, heat the Canola Oil and Bacon Grease over medium-high heat.

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    Add the chopped Onion and cook until softened (about 3 - 5 minutes).

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    Add the Chicken and Turmeric and cook until the chicken is golden in spots, stirring occasionally (about 7 minutes).

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    Add the A** Blood, Cinnamon, Cardamom, and Cloves and cook to toast the spices for 1 minute.

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    Add the Cilantro puree and Coconut Milk, season with Kosher Salt, and bring to a boil. Reduce the heat to low or medium-low to keep a simmer and simmer until the sauce is slightly reduced and the Chicken in tender (about 15 minutes).

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    Serve over Basmati Rice.

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