Chicken masala is one of the basic chicken curry recipes from Indian cuisine that tastes delicious, flavorful and mildly spicy.
Author: Swasthi
Recipe type: Main
Cuisine: Indian
Yield / Serves: 3
Ingredients (240 ml cup used)
½ kg chicken cubed with bones
Marination
¾ tsp Ginger garlic paste
¼ tsp Salt or as needed
½ tsp red chili powder (mild variety like kashmiri or byadgi)
½ tsp turmeric
¾ tsp garam masala or chicken masala
2 tbsps curd/ yogurt (optional)
other ingredients
Oil 2 tbps
1 small bay leaf
2 green cardamoms
1 small cinnamon stick
2 to 4 cloves
1 cup finely chopped onions
¾ tsp ginger garlic paste
1 to 2 green chilies chopped (milder variety)
½ cup tomato puree or finely chopped
½ tsp Salt or as needed
½ to ¾ tsp red chili powder (mild variety like kashmiri or byadgi) (or as needed)
½ to ¾ tsp garam masala or chicken masala
Handful of mint/ pudina leaves finely chopped or curry leaves or both
Handful of coriander leaves finely chopped
How to make the recipe
Clean and wash chicken well. Drain completely with no excess water.
Marinate with ginger garlic paste, turmeric, red chilli powder, salt, chicken masala or garam masala.
Cover & set aside for about 45 mins to 1 hour. It can also be left overnight in the refrigerator.
Heat oil in a pan or pot. Saute cloves, cinnamon, cardamoms and bay leaf in hot oil for a min. You can also add curry leaves if you have.
Add green chilies and onions. Saute them until the onions turn completely golden.
Add ginger garlic paste and saute until the raw smell goes off.
Add tomato puree, salt, red chili powder and garam masala.
Saute this very well until the mixture begins to leave the pan. At this stage you can also see oil getting separated from the mixture.
Add marinated chicken and saute for 4 to 5 mins on a medium flame.
Turn the flame to completely low and cook covered for 5 mins.
Flip the chicken pieces and mix everything well. Add coriander leaves or mint leaves and give a stir.
Cover the pan again and continue to cook on a low heat until chicken is completely cooked to soft and tender. Chicken gets cooked in its own moisture, so don't need to add water.
To make chicken gravy
Add half tsp more garam masala and chilli powder while cooking the tomato puree.
Add little hot water or coconut milk to make a gravy. Cook until the gravy turns thick.
Serve chicken masala hot with steamed rice, roti, sliced onion wedges and lemon.
How to make chicken masala – step by step photos
Add chicken, ginger garlic paste, turmeric, salt. chicken masala or garam masala and red chili powder to a mixing bowl.
Marinate chicken well and set aside for about 45 mins to 1 hour. You can also refrigerate overnight.
Heat a pot with oil and saute the spices.
Add green chilies and onions.
Saute till onions turn completely golden. Add ginger garlic paste and fry until raw smell goes off.
Add tomato puree, red chili powder, garam masala and salt.
Saute till the mixture begins to leave oil.
Saute chicken with this masala for 3 to 5 mins on a medium flame.
Cover and cook for about 5 mins on the lowest possible flame.
You will see moisture from chicken begins to ooze out. Add coriander, mint leaves and mix.
Cover and cook again until chicken is soft and tender. Adjust salt and spice if needed at this stage. Add some more coriander leaves to finish off.
Serve chicken masala with rice, roti or paratha along with lemon wedges and onion slices.
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