This Chicken masala recipe comes together quickly in one pan on the stovetop within 30 minutes. It is a popular Indian chicken curry with a dry or semi-dry gravy, made with tender chicken simmered in a spicy and flavorful onion-tomato sauce. Gluten-free recipe. Serve it with roti, paratha, or Yogurt naan for a delicious meal. Here's how to make this restaurant-worthy dish easily at home with stepwise photos and a recipe video.
I love this chicken masala recipe as it is quick and easy to make and tastes delicious just like Chicken Bhuna Masala. There are so many ways to make this spicy chicken curry. Here I am sharing an easy recipe that gives you an authentic North Indian flavor, that tastes similar to what we get at the Indian restaurants.
Unlike Chicken Tikka Masala, which uses grilled boneless chicken cooked in a creamy tomato sauce, this spicy chicken masala is simple, made with bone-in, chicken for maximum flavor. Love Indian chicken curry recipes? You may like Hyderabadi Chicken Masala, Garlic Chicken Curry, Dahi Chicken, and Restaurant Style Chicken Curry.
About This Recipe
This chicken masala recipe has chicken, onion, tomato, and basic spices. The chicken is marinated and then cooked in a spicy onion-tomato-based masala. You can serve chicken masala with Roti/Naan. Or serve it as a side dish with rice and dal.
I have shared a semi-dry or dry chicken masala chicken curry recipe. You can make the gravy too. Just add coconut milk or cashew paste at the end and gently simmer.
This chicken curry recipe is not too spicy. You can adjust the spices to your taste by increasing or decreasing the masala powders. This is the dish that your whole family can enjoy including the kids.
You may also like these other popular chicken recipes from this website:
Ingredients Notes
This chicken masala is made with simple everyday ingredients just like this Pressure Cooker Chicken Curry easily available in Indian kitchen pantry. For the detailed list of ingredients & their measurements, please check out the recipe card below.
- Chicken - Skinless, Bone-in chicken pieces are preferred to make this Indian chicken masala recipe. However, you can make it with boneless chicken too.
- Red chili powder - I have used two different red chili powders - spicy and Kashmiri. Spicy red chili powder will flavor the chicken curry. Kashmiri red chili powder will give a bright red color to the curry and is not spicy. You can skip Kashmiri red chili powder if you do not have it.
- Ginger-garlic paste - It gives a nice flavor to the chicken curry.
- Yogurt/curd - Use full-fat thick curd or yogurt for the marinade.
- Oil - You can use any neutral flavor oil with a high smoke point. I used sunflower oil for this recipe.
- Whole spices - Cloves, green cardamoms, and cinnamon.
- Onions - I have used red onions for this chicken curry recipe. You can substitute it with yellow onions.
- Tomatoes - I have used fresh tomatoes. Substitute it with canned tomatoes. Or add 2 teaspoon tomato paste.
- Flavoring - salt, black pepper powder, turmeric powder, coriander powder, cumin powder, and garam masala powder.
- Green chilies - Optional, if you do not have them skip them.
- Coriander leaves (Cilantro)
How to make Chicken Masala Recipe With Step-By-Step Photos
Marinate the Chicken
- In a large mixing bowl, combine chicken with salt, pepper powder, ginger-garlic paste, spicy red chili powder, and yogurt. Cover and keep it aside for 30 minutes.
- Finely chop onion and tomatoes. Keep it aside on a plate.
Making Chicken Masala
- Heat 3 tablespoon of oil in a heavy bottom pan over medium heat. Add cloves, green cardamoms, and cinnamon. Sauté until aromatic for 30 seconds.
- Add onions and sauté until onions are golden. Next, add tomatoes. Cook until tomatoes are soft and pulpy.
- Add turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, and garam masala powder.
- Cook stirring continuously for 2 minutes or until masala starts to release oil. If the masala looks dry, sprinkle 1-2 tablespoon water and cook. If the masala is burning reduce heat sprinkle water, stir, and cook.
- Add the marinated chicken. Combine with the masala and cook it for 4-5 minutes.
- Cover & cook on low-medium heat until the chicken is cooked. Stir it in between at regular intervals. The chicken will release water and cook in its own juices.
- You can see the oil separates from the sides. This is an indication that the masala is cooked well.
- Taste the masala and add salt, green chilies, and coriander leaves. Cook uncovered for 2 minutes on medium heat.
Simple and tasty masala chicken curry is ready to serve. Serve with Naan bread.
Tips to make the Best Chicken Masala
- Use a heavy-bottomed pan to make this chicken curry. A lot of roasting is involved, and the masala may stick to the bottom.
- Roast the masala: All the ingredients should be roasted properly in oil until oil is released from the masala. It ensures that there are no more raw flavors in the ingredients.
- Bone-In Chicken: Always choose bone-in chicken for a flavorful homemade chicken masala, though boneless can be used for convenience.
- Chili Powders: I have used two different red chili powders here. Kashmiri red chili powder gives a bright red color to the curry and is not at all spicy. On the other hand, to spice up the curry, I have used spicy red chili powder.
- Adjust Spice Level: To reduce the spice levels, skip adding green chili & spicy red chili powder to the recipe.
- Variations: With this recipe, you can make spicy chicken masala fry. Cook a little longer to dry up all the gravy & chicken fry is ready.
Frequently Asked Questions
You can serve it with chapatti, Roti, or Naan. (Indian flatbread). Serve some sliced onions & lemon wedge with it.
In dhaba (Indian roadside eateries), it is served with Naan, sliced onions, lemon wedge & cold lassi.
You can also serve it as a side dish with steamed rice & dal. Or serve with Jeera rice.
No. Chicken Masala is a spicy rustic chicken curry, made preferably with bone-in chicken while Chicken Tikka Masala is a creamy tomato base curry made with grilled boneless chicken.
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Recipe Card
Chicken Masala Recipe
Equipment
- 1 Heavy bottom pan
Ingredients
To marinate the chicken
- 500 gram bone-in chicken
- salt to taste
- ½ teaspoon black pepper powder
- 2 teaspoon ginger-garlic paste
- ½ teaspoon spicy red chili powder
- ¼ cup yogurt/curd
To make the chicken curry
- 3 tablespoon oil
- 5 cloves
- 2 green cardamoms
- 1- inch cinnamon
- 2 onions
- 3 tomatoes
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 2 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala powder
- 2 green chilies
- coriander leaves/cilantro
Instructions
Marinate the Chicken
- Marinate the chicken - In a mixing bowl, combine chicken with salt, pepper powder, ginger-garlic paste, spicy red chili powder and yogurt. Cover and keep it aside for 30 minutes. Meanwhile, finely chop onion and tomatoes. Keep it aside.
Making Chicken Masala
- Heat 3 tablespoon of oil in a heavy bottom pan over medium heat. Add cloves, green cardamoms and cinnamon. Sauté for 30 seconds or until aromatic.
- Add onions and sauté until onions are golden.
- Next, add tomatoes. Cook until tomatoes are soft and pulpy.
- Add turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder and garam masala powder.
- Cook stirring continuously for 2 minutes or until masala starts to release oil. If the masala looks dry, sprinkle 1-2 tablespoon water and cook. If the masala is burning, lower the heat, sprinkle some water, stir and cook.
- Add the marinated chicken. Combine with the masala, stir and cook it for 4-5 minutes.
- Cover & cook on low-medium heat until the chicken is cooked. Stir it, in between, at regular intervals. The chicken will release water and cook in its own juices.
- You can see the oil separates from the sides. This is an indication that the masala is cooked well.
- Taste the masala and add salt, green chilies and coriander leaves.
- Cook uncovered for 2 minutes on medium heat.
- Simple and tasty masala chicken is ready to serve. Serve with Naan bread.
Video
Notes
- Use a heavy-bottomed pan to make this chicken curry masala. A lot of roasting is involved and masala might stick to the bottom of the pan.
- Stir as & when required to avoid masala sticking to the bottom of the pan.
- If the masala looks dry then add a little water & cook. It will help to avoid masala sticking to the base of the pan.
- All the ingredients (onion and tomatoes) should be roasted properly in oil until oil is released from the masala. You'll achieve a richer and more flavorful masala for your curry.
- To reduce the spice levels skip adding green chilies & spicy red chili powder to the recipe.
- Variations:
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- Make Gravy - Add coconut milk or heavy cream at the end and gently simmer. This will add creaminess to the chicken curry.
- Make Dry Chicken - Cook until all the moisture from the chicken curry evaporates on low heat.
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- Storage:
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- Store the leftover chicken masala within 2 hours of cooking.
- To refrigerate - Let it come to room temperature. Transfer them to an airtight container and store them in the refrigerator. Stays good for 2 days. Reheat until piping hot and serve.
- To Freeze - Transfer them to an airtight container and store them in the freezer. Stays good for a month. Thaw it in the refrigerator overnight, reheat, and serve.
- To reheat - Sprinkle some water over it. Reheat either in microwave or stovetop until piping hot and serve.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Aditi
This was absolutely delicious. Thank you for sharing!
Preeti
So glad you enjoyed it!
Fatima Mohammed
Thank you very much for
the recipe, will surely try it.
Dewdharee neerunjun
This recipe is yummy
Preeti
Thanks
Shanthi
Super recipe
Preeti
Thanks