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chicken masala 6
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4.50 from 2 votes

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. This 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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main
Cuisine: Indian
Servings: 4 people
Calories: 480kcal
Author: Preeti

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:
      • 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.
  • Storage:
      • 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.

Nutrition

Calories: 480kcal