(Eastern) Chicken Curry

While many men avoid entering the kitchen, I am married to a man who steps in quite often. Usually, its just to make some tea, or to grab something to nibble on. But when he’s in a mood, he always surprises me with his culinary skills.

His signature dish is this chicken curry that he makes with the “Eastern Chicken Masala”. Its pretty much a hack, as you don’t have to worry about getting the proportions of each and every spice right. No wonder it always turns out perfect.

Most places here in Riyadh, give us readily cut fresh-chicken, so that’s not a worry for someone like me who doesn’t know how to. My hubby prefers to chop them into tinier pieces than the ones we get from the store.


Chicken – 1000 gm
Oil – 3 tbsp
Chopped Onions – 2 cup
Chopped Green chillies – 3
Ginger-garlic paste – 1 tbsp
Eastern Chicken Masala – 1 pack (use as needed)
Boiled water – Equal to the amount of gravy you want
Pepper powder – 0.5 tsp
Salt to taste
Coriander leaves – to granish

Step 1: Heat some oil in a pan. When its heated, saute the onions until almost golden brown.

Step 2: Add the ginger-garlic paste, chopped green chillies, and about 4 tbsp of the chicken masala powder.

Step 3: After a  minute or two, toss in the chicken and let it soak up the masala. Cover with a lid.
Step 4: If you like it dry, you can skip adding the water, but if prefer having some gravy, add boiled water and more chicken masala until you get the right flavor. Add salt to taste. Cover and cook for 15-20 minutes.

Garnish with coriander leaves.

Serve with pita bread and your favorite drink.


  • You could go for any trusted brand, instead of Eastern.

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