Creamy Chicken Masala

Today I wanted to make Pepper Chicken, but lo…. had run out of the whole black peppers and was feeling lazy to make a trip to the supermarket. So I made do with whatever was available at home and made Creamy Chicken Masala instead. This is a huge change from my usual heavy masalafied spicy gravy, cos I used cream and hardly used any of the usual spices.


  • Chicken – 2 breats cut into medium size pieces
  • Onion – 1 medium, chopped
  • Ginger and garlic paste – 1 tbsp
  • Plain yogurt – 2 tbsp
  • Garam masala – 1 tsp
  • Coriander powder – 1 tbsp
  • Cumin powder – 1 tsp
  • Fenugreek powder – 1 tsp
  • Chilli powder – 2 tbsp
  • Tomato paste – 1 tbsp heaped
  • Tomatoes – 2 large, chopped
  • Cream – 2 cups
  • Salt
  • Oil


  • Marinate the chicken with ginger garlic paste, salt, garam masala, coriander powder and yogurt. Keep it aside for an hour or longer.
  • In a wok, heat a little oil and saute the onions till brown.
  • Add the cumin powder, fenugreek powder and chilli powder and mix well for about a minute.
  • Add the tomato paste and stir well.
  • Now add the marinated chicken. Add a little water if required and cover and let it cook.
  • When the chicken is 3/4 cooked add the chopped tomatoes and cream and continue to stir till chicken is well cooked.
  • Uncover and let the sauce thicken a little.

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