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This spicy green chicken masala is a great alternative to the more common tomato based masala recipes. It’s easy to make and loaded with flavor. I think Indian recipes like this one are really great for entertaining. They give your dinner party an exotic vibe and their bright colors make for a beautiful presentation. Plus, they are great recipes to make ahead. You can serve this colorful curry with with fluffy basmati rice, cooling cucumber raita, and naan for a complete Indian feast. If you really want to go nuts you can prepare a classic red chicken masala too.
Notes on Spice Green Chicken Masala
This recipe is adapted from the Rasika cookbook. If you are not familiar with Rasika, it is one of the most popular restaurants in Washington DC. According to the cookbook, this is one of their most popular dishes.
I have to say, this is one of the easiest Indian recipes I’ve ever made. The cook time is super short and it doesn’t call for 20 different exotic herbs and spices. In fact, you probably have all the spices on hand, save maybe the green cardamom pods. There is no overnight marinading either. However, it is suggested that you make the dish several hours in advance (or the day before). This allows the flavors time to develop.
I don’t actually think this curry is very spicy, especially when served over rice with raita. However, if you are worried about heat, reduce the number of chilies (try 6). You can also add a bit more coconut milk at the end if it’s hotter than you prefer.
I recommend grinding fresh spices for optimal flavor but you can also use ground cardamon, cinnamon, and cloves, in a pinch. It won’t make a big difference if your spices are relatively fresh.
Fun Fact: Did you know that combining turmeric with black pepper greatly boosts its health benefits? Curcumin, the healthiest compound in turmeric, isn’t easily absorbed by the body. However, a key compound in black pepper, piperine, has been shown to increase curcumin absorbtion by up to 2000% percent!
Spicy Green Chicken Masala
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
Description
This recipe is adapted from the Rasika Cookbook.
Ingredients
Cilantro Puree
- 4 cups cilantro, coarsely chopped (stems too)
- 1 cup mint leaves
- 10 Thai green chilies, coarsly chopped
- 10 garlic cloves, peeled
- 1 inch piece ginger, peeled and coarsley chopped
- ½ tsp ground turmeric
- ½ cup lemon juice
- 1 cup water
Spice Mix
- 1 tbsp green cardamom pods
- 1 tsp whole cloves
- cinnamon stick, broken into coarse pieces
Chicken
- 2 tbsp coconut oil
- 1 large yellow onion, diced
- 2 lbs boneless, skinless chicken breast, cut into 1 inch cubes
- ½ tsp tumeric
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 cup unsweetened coconut milk
- cucumber raita and basmati rice for serving
Instructions
- Make the cilantro puree. Combine all ingredients in a food processor. Pulse a few times and then blend for several minutes until smooth. You can also use a blender.
- Make the spice mix. Grind the cardamom pods, cloves, and cinnamon stick into powder using a spice grinder (see notes).
- Make the curry. Heat to oil in a large dutch oven. Add the onion and cook over medium-high for 5 minutes. Add the chicken, turmeric, salt and pepper. Toss to coat and then cover the pot. Cook for 5 minutes stirring occasionally. Add the cilantro puree, spice mix, and coconut milk. Bring the mixture to a boil. Cook uncovered until the chicken is fully cooked (5 to 7 minutes).
- Serve with rice, raita, and naan.
Notes
If you don’t have a spice grinder you can use a coffee grinder. If you don’t want to grind whole spices substitute: ¾ tsp ground cardamon, ½ tsp cinnamon, and ¼ tsp cloves.
