This is the traditional Goan version of masala chicken. It can be either fried or grilled on the BBQ.


Recipe Summary

20 mins
20 mins
1 hr
1 hr 40 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Wash the chicken and cut it into large pieces. Rub with salt and set to aside.

  • Combine chile peppers, cilantro, garlic, ginger, tamarind, poppy seeds, cumin seeds, cinnamon, cloves, peppercorns, and turmeric in a large mortar. Crush into a paste with a pestle.

  • Rub chicken with the paste on all sides until completely covered. Marinate in the refrigerator for at least 1 hour, or 8 hours to overnight for best results.

  • Add enough oil to generously cover the entire bottom of a large skillet; heat until a thermometer registers 350 degrees F (175 degrees C). Fry chicken pieces in batches until golden brown on the outside and no longer pink at the bone, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  • Drizzle with lime juice before serving.

Cook's Note:

Instead of using a mortar and pestle to make the masala paste, use a spice grinder to grind all the spices. Then add them to your blender with chiles, coriander, garlic, and ginger and process to a paste.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

372 calories; protein 30.8g; carbohydrates 11.8g; fat 22.6g; cholesterol 113.8mg; sodium 99.3mg. Full Nutrition