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spicy masala chicken

This chicken recipe is pure fire. I don’t know what else to tell you, just be careful.



  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1″ ginger, minced
  • 4 green chilies, minced
  • 1 tbsp. tomato paste (optional)
  • 2 tomatoes, blended
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. garam masala
  • 2 tsp. chili powder
  • 1 tsp. black pepper
  • 1 cardamom pod, broken
  • 2 cloves
  • 1 bay leaf
  • 1 dried chili
  • 1/2 red bell pepper, cubed
  • 1/4 cup water
  • 2 chicken breast, sliced
  • Salt to taste


  1. Heat up some oil in a pot and sauté the onions on medium heat until dark brown, but not burnt. Add in the garlic, ginger and chilies and stir for 30 seconds, then stir in the tomato paste, blended tomatoes, spices, dried chili and salt. Add in the water and bring to a boil, then simmer for 30 minutes till the acidity from the tomatoes is cooked out and the oil floats on top.
  2. Add in the chicken and cook on medium heat till the chicken is almost done, then add in the bell pepper and cook till the chicken is done and you have a brown, thick gravy. Garnish with the dried chili and serve with rice, paratha or roti.


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