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Chicken Molagu Masala

Thanks to the curry leaves and fennel seeds (saunf) that also lend a bit of a royal aroma to your kitchen, this deliciously aromatic chicken curry goes perfectly well with chapathis or rice
Course Side Dish
Cuisine South Indian
Keyword Chicken
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4


  • 1 kg chicken on the bone
  • 2 cloves
  • 1 inch cinnamon
  • 2 cardamoms
  • 1-1/2 tsp saunf/badi shep fennel seeds
  • 4 medium sized onions finely chopped
  • 3 medium sized tomatoes chopped or thinly sliced
  • 5-6 sprigs of curry leaves about 30-35 leave(adjust to taste
  • 2 tsp ginger garlic paste
  • 2 tsp spicy red chilli powder adjust to taste
  • 1 tsp kashmiri chilli powder for the colour
  • 1/2 tbsp pepper powder adjust to taste
  • 2 tsp coriander powder
  • 1/2 tsp turmeric/haldi powder
  • 1/2 cup water
  • salt to taste
  • 2-3 tbsp oil/ghee or as required
  • 1 loosely packed cup of chopped coriander leaves


  • Heat oil in a heavy bottomed kadhai/pan and fry the cinnamon, cloves, cardamoms and fennel seeds on a slow flame till you get a good aroma. Add the chopped onions and fry till golden brown. Toss in the curry leaves and fry for a minute. Reserve 2 tbsp of this mixture for garnishing (optional).
  • Add the ginger garlic paste and fry for a couple of minutes and then add the chopped/sliced tomatoes and fry on a medium high flame till they turn slightly mushy. Add the powders, salt to taste and continue to fry for another 2-3 minutes. Add the chicken and half a cup of water and mix well. Cover and cook till half done.
  • Stir well and add the pepper powder and about half of the chopped coriander, cover again and cook till done (till the masala coats the chicken and excess water evaporates - you should get a thick masala. Garnish with the reserved fried onion & curry leaves mixture and serve hot with chapathis, dosa or as a side dish with rice