Chicken masala recipe with step-by-step photos and a video recipe. Chicken masala is a dry or semi-dry Indian chicken curry recipe. It is one of the quick and easy chicken curry recipes made in one pan, on stove top within 30 minutes. Serve this masala chicken with Roti, Paratha, or Naan. Gluten-free recipe.
This chicken masala curry is not only quick and easy to make but tastes absolutely delicious. You can make it with simple ingredients easily available in your kitchen pantry.
Other popular Indian chicken curry recipes that you may like are Hyderabadi Chicken Masala, Garlic Chicken Curry, Mughlai Chicken Curry, and Restaurant Style Chicken Curry.
Table of Contents
About this recipe
There are so many ways to make this masala chicken curry. Here in this post, I am sharing an easy chicken masala recipe. You can make it within 30 minutes for a quick dinner.
It is made with chicken, onion, tomato, and basic spices. The chicken is marinated and then cooked in an onion-tomato-based masala. You can serve it with Roti/Naan. Or serve it as a side dish with rice and dal.
This chicken curry is easy to make and tastes similar to the restaurant-style chicken masala. I have shared a semi-dry or dry chicken curry recipe. You can make the gravy too. Just add coconut milk or cashew paste at the end and gently simmer.
There is an amazing combination of flavors in this masala chicken. It is spicy with little sweetness from onions and tanginess from tomatoes. You will love to make it again.
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
Why You Need This Recipe
- Easy step-by-step instructions with a recipe video. This is an easy chicken recipe for beginners.
- This recipe is easy to customize. Check out the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
- Make ahead recipe – You can cook it in advance. Store it in an airtight container in the refrigerator. Stays good for 2 days. Reheat until piping hot and serve.
- Freezer-friendly recipe – This dry chicken curry freezes well.
- Balanced flavor – This recipe is not too spicy. You can adjust the spices as per your taste by increasing or decreasing the masala powders. This is the dish that your whole family can enjoy including the kids.
- Gluten-free
Ingredients and Substitutions
- 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 making this recipe. You can substitute it with yellow onions.
- Tomatoes – I have used fresh tomatoes. Substitute it with canned tomatoes. Or simply add 2 tsp 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 simply skip them.
- Coriander leaves (Cilantro)
For the detailed list of ingredients & their measurements, please check out the recipe card below.
Cooking tips
- Use a heavy-bottomed pan to make this chicken curry. There is a lot of roasting 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.
How to make Chicken Masala
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 on a plate.
Making Masala Chicken
- Heat 3 tbsp 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 tbsp 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.
Serving suggestions
- 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.
Storage Suggestions
- 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 – Simply 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.
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Chicken Masala Recipe
Chicken masala recipe with step by step photos and a video recipe. Chicken masala is a dry or semi dry Indian chicken curry recipe. It is one of the quick and easy chicken curry recipes made in one-pan, on stove top within 30 minutes. Serve this masala chicken with Roti, Paratha or Naan. Gluten-free recipe.
Servings 4 people
Calories 480kcal
Equipment
- 1 Heavy bottom pan
Ingredients
To marinate the chicken
- 500 gram chicken
- Salt to taste
- 1/2 tsp black pepper powder
- 2 tsp ginger-garlic paste
- 1/2 tsp spicy red chili powder
- 1/4 cup yogurt/curd
To make the chicken curry
- 3 tbsp oil
- 5 cloves
- 2 green cardamoms
- 1- inch cinnamon
- 2 onions
- 3 tomatoes
- 1/4 tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala powder
- 2 green chilies
- Coriander leaves
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 tbsp 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 tbsp 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
Notes
- Use a heavy-bottomed pan to make this chicken curry masala.
- Stir as & when required to avoid masala sticking to the bottom of the pan.
- If the masala looks dry then add 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.
- To reduce the spice levels skip adding green chilies & spicy red chili powder to the recipe.
This recipe is yummy
Thanks
Thank you very much for
the recipe, will surely try it.