Dry chicken masala

This dry chicken curry that adorable life used for her family’s lunchboxes was everything she promised, and more. It uses chicken masala powder as one of the main flavours, and the whole thing was enjoyed by everyone: from aged grandma to the gung ho I like it spicy teenager. With some pilaf, the leftovers became the basis for school lunches, exactly as planned.

We did have to guess the amounts a bit, but we had great photos to follow. I also suspect we used a bit more spice than the original did. Our chicken pieces were well and truly coated.

Dry chicken masala

Dry chicken masala, steaming hot and ready to serve

Dry chicken masala

  • Servings: 8
  • Difficulty: easy
  • Print


  • 1 large chicken breast (about 400–500 grams)
  • 3 cloves of garlic
  • 1 teaspoon of turmeric
  • 4 heaped teaspoons of chicken masala powder (recipe here)
  • 2 heaped teaspoons of coriander powder
  • 1 teaspoon of chilli powder (very optional)


  1. Slice the chicken into fine strips (or small cubes). Mince the garlic.
  2. Mix the chicken, garlic and spices together. Add more if you don’t quite have enough to coat the chicken (just measure it out spoonful by spoonful).
  3. Fry over a high heat for 5 to 10 minutes, stirring constantly to avoid sticking to the pan, until the chicken is thoroughly cooked.


Source: adorable life’s Lunch Box 1-Simple Veg Pilaf/Pulao & Easy Chicken Stir Fry

Dry chicken masala

Dry chicken masala

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