Chicken masala is a popular Indian chicken curry with a dry or semi-dry gravy featuring tender chicken that is simmered in a spicy and flavorful onion-tomato sauce. Chicken masala comes together quickly in one pan on the stovetop in 30 minutes. Serve it with roti, paratha, or naan for a delicious and gluten-free meal. Here's how to make it easily at home with stepwise photos and a recipe video.
Love Indian chicken curry recipes? you may like Hyderabadi Chicken Masala, Garlic Chicken Curry, and Restaurant Style Chicken Curry.
![close-up of chicken masala served in a white bowl. Garnished with onion slices and lemon wedge.](https://theyummydelights.com/wp-content/uploads/2022/12/chicken-masala-recipe-683x1024.jpg)
Chicken Masala
This chicken masala recipe is quick and easy to make and tastes delicious. There are so many ways to make this spicy chicken curry. Here I am sharing an easy recipe that tastes similar to what we get at the restaurant.
It is made with 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 masala 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:
- Hyderabadi Chicken Masala
- Chicken Bhuna Masala
- Garlic Chicken Curry
- Dahi Chicken
- Chicken Tikka Masala
- Restaurant Style Chicken Curry
- Pressure Cooker Chicken Curry
Watch the recipe video
![YouTube video](https://i.ytimg.com/vi/9ADxByu5pJU/hqdefault.jpg)
What's in this chicken masala?
This chicken masala is made with simple everyday ingredients easily available in Indian kitchen pantry. For the detailed list of ingredients & their measurements, please check out the recipe card below.
![individually labeled ingredients to make chicken masala laid out on a table](https://theyummydelights.com/wp-content/uploads/2022/12/chicken-masala-ingredients.jpg)
- Chicken - You can use either boneless chicken or chicken with bones. Chicken with bones is more flavorful.
- 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 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 curry.
- Yogurt/Curd - Use thick curd or yogurt.
- Oil - You can use any neutral flavor oil.
- Whole spices - Cloves, green cardamoms, and cinnamon.
- Onions - I have used red onions for this 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
- Marinate the chicken: In a mixing bowl, combine chicken, salt, pepper, ginger-garlic paste, chili powder, and yogurt. Marinate for 30 minutes.
- Prepare the masala: Heat oil in a heavy bottom pan over medium heat. Add cloves, cardamom, and cinnamon and sauté until fragrant. Add onions and sauté until golden brown. Add tomatoes and cook until softened. Add turmeric, Kashmiri chili powder, coriander powder, cumin powder, and garam masala. Cook for 2 minutes, stirring constantly, until oil releases from the masala.
- Cook chicken: Add marinated chicken to the masala. Cook for 4-5 minutes. Cover and simmer on low-medium heat, stirring occasionally, until chicken cooks through. Adjust salt, and add green chilies and coriander leaves. Cook uncovered for 2 minutes on medium heat. Remove from heat. Serve with Naan or steamed rice.
How to serve chicken masala?
- 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.
Some additional, good-to-know tips for chicken masala
- Use a heavy-bottomed pan to make this chicken masala curry. A lot of roasting is involved, and the masala may stick to the bottom.
- 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.
- 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.
- To reduce the spice levels, skip adding green chili & spicy red chili powder to the recipe.
- With the same recipe, you can make chicken masala fry. Cook a little longer to dry up all the gravy & chicken fry is ready.
If you make this recipe, please leave a comment and a starred review below.
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, and YouTube!
Scroll down the recipe card for detailed step by step instructions with photos
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
Preparations
- 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.
- Finely chop onion and tomatoes. Keep it aside.
Making Masala Chicken
- Heat 3 tablespoon of oil in a heavy bottom pan over medium heat.
- Add cloves, green cardamoms and cinnamon. Sauté 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.
- 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 is ready to serve.
Video
![YouTube video](https://i.ytimg.com/vi/9ADxByu5pJU/hqdefault.jpg)
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.
- Storage
- Store the leftover chicken curry 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.
Chicken Masala Recipe with Step By Step Photos
- 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.
- Finely chop onion and tomatoes. Keep it aside on a plate.
Making Masala Chicken
- Heat 3 tablespoon of oil in a heavy bottom pan over medium heat.
- Add cloves, green cardamoms, and cinnamon. Sauté 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.
- 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 is ready to serve.
How to store and reheat chicken masala?
- Store the leftover chicken curry 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.
Variations that you can try
- Make Gravy - Add coconut milk at the end and gently simmer.
- Make Dry Chicken - Cook until all the moisture from the chicken curry evaporates on low heat.
- Add Cream - While adding green chilies and coriander leaves add cream. This will add creaminess to the chicken curry.
Dewdharee neerunjun
This recipe is yummy
Preeti
Thanks
Shanthi
Super recipe
Preeti
Thanks
Fatima Mohammed
Thank you very much for
the recipe, will surely try it.
Aditi
This was absolutely delicious. Thank you for sharing!
Preeti
So glad you enjoyed it!