Chicken Frithad Curry Recipe – Aromatic Spicy Frithad Masala Curry

This chicken frithad curry is a light red curry made with aromatic spices such as cumin, coriander, cardamom, cinnamon, cloves and more. The addition of bay leaves, ground coconut, sesame and poppy seeds give it more flavor and depth. A traditional East Indian Mumbaikar curry, it’s made regularly in our kitchen. Here’s the recipe for the frithad followed by pics showing steps of how to make it. If you prefer, you can make this curry with beef too. We also use almost the same masala for our meatball curry.

What exactly is frithad? Frithad is a classic East Indian masala, a red curry base ground from whole spices, roasted coconut and dried chillies. It’s one of the many flavourful dishes in our traditional East Indian Mumbaikar cooking. This version is in our cookbook, Jevayla Ye: Everyday East Indian Recipes from Abby’s Hearth, which won Best Indigenous People Cookbook in the World at the Gourmand World Cookbook Awards 2025.

Why This Frithad Masala Works

The masala is our magic potion here. Coriander, cumin, cloves, cinnamon, cardamom and black pepper give warmth. Sesame and poppy seeds add body and a slight nuttiness. Roasted copra (dried coconut) gives the gravy its depth without making it creamy. Tamarind goes in last and gives a gentle tang that balances the chillies and the ghee-fried onions.

Ingredient Notes

• Chillies: We usually use dried Kashmiri chillies, but other dried red chillies can also be used. Soak them in water first, as in the photo, so they grind smooth.
• Copra (Sun-dried coconut): Roast it on an open flame, a tawa or in the oven until golden, and then grate fine. If you don’t have the sun-dried coconut piece, you can roast desiccated coconut on a tawa.
• Potatoes: Cut them into large pieces so they don’t break down in the gravy.
• Tamarind: Soak a tablespoon of pulp in water first. Adding it to the curry at the end keeps its sourness bright.
• Chicken: We use any chicken pieces available. You can use curry cut chicken or drumsticks. It’s really up to you.

See How to Make the Chicken Frithad Curry

Tips for Making the Best Chicken Frithad Curry

• Fry the masala for the full 5 minutes before adding the chicken. Raw masala tastes flat.
• Add lesser water if want the gravy to be thicker.
• Taste for salt and tang at the end, once the tamarind has cooked in.
• Like most of our curries, it tastes better the next day, once the flavours settle.

Chicken Frithad Curry FAQs

Can I use boneless chicken?

Yes, but cook it for lesser time.

Can I make the frithad masala ahead?

Yes, you can make it days or weeks earlier and refrigerate or freeze it. If you’re in a hurry and in India, you can also buy the masala in powdered form.

How spicy is chicken frithad curry?

It’s a pretty spicy red curry. Use fewer chillies for a milder version.

Can I make frithad curry with beef?

Yes, beef works well. Cook it until tender.

Beef Frithad and Other Variations

This frithad masala also works with beef, as in our family kitchen. Beef needs a longer cooking time, so simmer until tender. We also use almost the same masala for our meatball curry.

What to Serve with Frithad Curry

Serve it with rice and gowar foogath, methi foogath or mix veg foogath. For more East Indian menu ideas, try our Pork Indyal or Homemade Mass Pav.

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