Categories Chef Zakir Recipes

Chicken Bhindi Masala Recipe by Chef Zakir

Chicken Bhindi Masala Recipe by Chef Zakir
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

Chicken Bhindi Masala is a very popular and famous curry among all Pakistani and Indian cuisine. Chicken Bhindi Masala is an excellent main course dish which can be nicely cooked with chicken, bhindi (lady finger) and other spices make this delicious, flavorful, aromatic and little spicy. Do try this Chicken Bhindi Masala Recipe by Chef Zakir!

Course: Main Course
Cuisine: Indian, Pakistani
Servings: 4
Chef: Zakir Qureshi
  • 500 gm Chicken
  • Oil for frying
  • 500 gm Ladyfinger (bhindi)
  • 1/4 cup Oil
  • 1 medium Onion sliced
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Chili powder
  • 1 tbsp Coriander powder
  • 1 tsp Turmeric Powder
  • 1/2 tsp All spice powder
  • 125 gm Yogurt
  • Salt to taste
  • 1 tsp Cumin seeds crushed
  • 2 tbsp Lemon juice
  • Coriander leaves for garnish
Cooking Method
  1. Wash lady finger and remove top and tail.  Then deep fry in hot oil until crispy and golden brown. 

  2. Remove from oil and keep aside.
  3. Heat ¼ cup oil in a wok, sauté onion in it until lightly browned. 

  4. Then add ginger garlic paste and chicken, fry well till its color turn to golden brown.
  5. Now add chili powder, coriander powder, turmeric, all spice powder and crushed cumin seeds.
  6. Cook on high flame for 1 – 2 minutes.

  7. Beat yogurt with ½ cup of water, add to the gravy mixture with salt to taste.
  8. Cover and cook for  10 minutes until chicken is tender. 

  9. Now remove the lid and fry chicken mixture very well. 

  10. Lastly add fried lady fingers to it, mix well. Dish it out, sprinkle with lemon juice and coriander leaves.Delicious Chicken Bhindi Masala is ready to serve.

Serving Suggestions

 Serve hot with Chapati. 


Tayyaba says:

Apka chanl bhttt acha hai …M show bht shock sy dakhte ho .Please ap baryani bnay ik dfa apny show main.Thank you apka

Nausheen Jalil says:

I cook Bhindi Chicken/Bhindi mutton this way:
1. Wash well and remove tops and tails from bhindi and keep aside.
2. Blend curďs, tomatoes, cumin seeds and coconut powder.
3. Slice and saute onions. Add ginger& garlic and cook till all are golden.
4. Add chicken to the pot. Stir well to seal chicken from all sides and cook till half tender. (When using mutton cook till it is 3/4 done.)
5. Add bhindi & stir. Add the blended masala, salt, turmeric, coriander & cumin powders & chilli powder. (If you have a mix of roasted and crushed coriander and cumin seeds 1 tsp of it adds more flavour to your dish.)
6. Stir and add enough water for further cooking and gravy.
7. When done, both meat and bhindi will be cooked through and oil will be on top of the gravy.
8. Best when served with rice and some curd.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating