Bottle Masala Chicken Curry


  • 1 kg chicken
  • 2 medium potatoes, halved (optional)
  • 2 onions cut in cubes
  • 5-6 pods of garlic
  • 2 tbsp fresh or desiccated coconut
  • 2 green chilies
  • 1 large tomato
  • 1 sprig curry leaves
  • 2 cloves
  • 3 peppercorns
  • 1 bay leaf
  • 1 star anise
  • 1 black cardamom
  • 2 green cardamoms
  • 2 tbsp East Indian bottle masala powder
  • A handful of mint leaves
  • A handful of coriander leaves
  • 1 tbsp ghee or oil
  • Salt to taste

Method –

  1. In a nonstick pan, add onion, coconut, garlic, chillies, curry leaves, peppercorns, cloves, bay leaves, star anise and cardamoms.
  2. Roast it until the coconut starts changing colour and the whole mixture becomes aromatic
  3. Cool it and grind to a fine paste along with tomatoes
  4. Add 1 tbsp ghee to the same pan.
  5. Add the ground paste and cook on low flame till oil separates
  6. Add the bottle masala and let it cook
  7. Add chopped mint and coriander
  8. Add chicken and potatoes and mix well
  9. Sprinkle salt.
  10. Cook covered on low flame till the chicken releases water
  11. Once the chicken is 80% done, add about 350 ml warm water
  12. Cook covered till the chicken is soft and the gravy is of the right consistency
  13. Serve with steamed rice


  1. Sushil Rudra says:

    Nice. I think it will be tasty item. Thanks for this preparation.

    Liked by 1 person

    1. NanC2806 says:

      Yes, it was tasty and easy. Thank you šŸ™šŸ¼


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