Skip to content Back to your kitchen
🇮🇳 Indian
Kerala Hara Masala Kukkad
🇮🇳 Indian
A kerala reading of the classic — same soul, different ladle. Gives you a proper meal in 45 minutes.
Prep 15 min Cook 30 min Serves 4 Medium Ingredients
- 🍗Chicken500 g, curry cut
- 🫙Ginger Garlic Paste1 tbsp
- 🌶️Garam Masala1/2 tsp
- 🧂Saltto taste
- 🧅Onion1 large, finely chopped
- 🍅Tomato2, finely chopped
- 🌶️Green Chili3
- 🌶️Cumin Seeds1 tsp
- 🌶️Turmeric Powder1/2 tsp
- 🫙Vegetable Oil2 tbsp
- 🌿Mint Leaves1/2 cup
- 🌿Fresh Cilantro1 cup
- 🫙Ground Coriander1 tsp
- 🌶️Red Chili Powder1 tsp
Instructions
- 1
Heat the vegetable oil in a heavy pot until it shimmers.
- 2
Crackle the cumin until a shade darker and nutty.
- 3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
- 4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
- 5
Grind the green masala fine and bloom it briefly in the pot — never let it brown.
- 6
Add the chicken, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 25-30 minutes.
- 7
Season, reduce to the consistency you like, and finish with cilantro.
Chef's tip
Taste before the final simmer — chili brands vary wildly.
Kerala Hara Masala Kukkad
- Time
- 45 min
- Serves
- 4
- Level
- Medium
- Prep / cook
- 15 / 30 min
Ingredients
- 🍗 Chicken500 g, curry cut
- 🫙 Ginger Garlic Paste1 tbsp
- 🌶️ Garam Masala1/2 tsp
- 🧂 Saltto taste
- 🧅 Onion1 large, finely chopped
- 🍅 Tomato2, finely chopped
- 🌶️ Green Chili3
- 🌶️ Cumin Seeds1 tsp
- 🌶️ Turmeric Powder1/2 tsp
- 🫙 Vegetable Oil2 tbsp
- 🌿 Mint Leaves1/2 cup
- 🌿 Fresh Cilantro1 cup
- 🫙 Ground Coriander1 tsp
- 🌶️ Red Chili Powder1 tsp
Steps
- Heat the vegetable oil in a heavy pot until it shimmers.
- Crackle the cumin until a shade darker and nutty.
- Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
- Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
- Grind the green masala fine and bloom it briefly in the pot — never let it brown.
- Add the chicken, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 25-30 minutes.
- Season, reduce to the consistency you like, and finish with cilantro.
