Chicken Malabar

Gazakitchen-Chicken Malabar


For the Marinade:

  • 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt to taste

For the Masala:

  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tomato, finely chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon fennel powder
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon cardamom powder
  • 1/2 teaspoon black pepper powder
  • 1 can coconut milk (13.5 oz)
  • Salt to taste
  • Chopped fresh cilantro for garnish


  1. In a large bowl, whisk together the Greek yogurt, lemon juice, ginger paste, garlic paste, turmeric powder, red chili powder, and salt.
  2. Add the chicken to the bowl and stir until well coated. Cover and marinate in the refrigerator for at least 2 hours, or up to 24 hours.
  3. In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
  4. Add the chopped onion to the skillet and cook until soft and translucent, about 5-7 minutes.
  5. Add the ginger paste and garlic paste to the skillet and cook for another 1-2 minutes, or until fragrant.
  6. Add the chopped tomato to the skillet and cook until it has broken down and become soft, about 5-7 minutes.
  7. Add the cumin powder, coriander powder, fennel powder, cinnamon powder, cardamom powder, and black pepper powder to the skillet and stir to combine.
  8. Add the marinated chicken to the skillet and cook until it is browned on all sides, about 5-7 minutes.
  9. Pour in the coconut milk and stir to combine.
  10. Bring the mixture to a simmer and reduce the heat to low.
  11. Cover the skillet and let the chicken simmer for about 20-25 minutes, or until it is cooked through and tender.
  12. Season the curry with salt to taste and garnish with chopped cilantro.
  13. Serve hot with steamed rice or naan bread.

Enjoy your flavorful and creamy Chicken Malabar!

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