why make this recipe
This Chicken Masala Curry (Restaurant Style) is rich, warm, and full of spice. It tastes like what you get at a good restaurant but you can make it at home. It cooks in one pot. You can serve it with rice or bread. If you like cooked chicken ideas, you can also check this chicken breast recipes collection for more simple meals.
introduction
This curry has a deep spice flavor and a smooth tomato base. The whole spices give a nice aroma. The onions and tomato make the sauce thick and tasty. It works well for family dinners and guests. The steps are clear and quick. Use bone-in chicken for more flavor, but you can use other cuts if you want.
how to make Chicken Masala Curry (Restaurant Style)
Follow the directions below. Cook whole spices first, then onions, then tomatoes and powdered spices. Add chicken and cook until done. Finish with garam masala and fresh coriander. Keep heat medium and cook covered to let the chicken become tender.
Ingredients :
- 1 kg chicken (bone-in preferred)
- 4 tbsp oil
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 2 green chillies
- Salt to taste
- Coriander leaves, chopped
- 1 tsp turmeric
- 2 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp chicken masala
- 2 bay leaves
- 4 green cardamom
- 4 cloves
- 1 cinnamon stick
Directions :
- Heat oil in a pot. Add bay leaves, green cardamom, cloves, and cinnamon stick. Fry for 1–2 minutes until fragrant.
- Add the finely chopped onions. Fry until golden brown.
- Stir in ginger-garlic paste and green chillies. Cook for 2–3 minutes.
- Add the pureed tomatoes. Cook until oil starts to separate from the mixture.
- Sprinkle turmeric, red chilli powder, coriander powder, cumin powder, chicken masala, and salt. Mix well.
- Add the chicken pieces. Roast them in the masala so they get coated.
- Pour in 1½ cups of water. Cover the pot and cook for 20–25 minutes until the chicken is tender.
- Stir in garam masala and chopped coriander leaves. Turn off the heat and let the curry sit for a few minutes before serving.
how to serve Chicken Masala Curry (Restaurant Style)
Serve hot with steamed rice, naan, roti, or parathas. Add a side of sliced onions and lemon for fresh taste. A simple salad and plain yogurt also go well with this curry.
how to store Chicken Masala Curry (Restaurant Style)
Let the curry cool to room temperature. Store in an airtight container in the fridge for 3–4 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat on low heat until hot.
tips to make Chicken Masala Curry (Restaurant Style)
- Fry the onions well until golden. This gives the sauce a deep color and taste.
- Use bone-in chicken for better flavor and juiciness.
- If you like more gravy, add ½ cup more water and simmer a bit longer.
- Taste and adjust salt and chilli at the end.
- For a richer curry, add a tablespoon of cream or a small knob of butter at the finish.
- For other simple baked or quick chicken ideas try this baked chicken breast recipes list.
variation (if any)
- For a creamier version, add 2 tbsp cream or yogurt near the end.
- Use boneless chicken and reduce cooking time by 5–8 minutes.
- Add potatoes or peas to make it a one-pot meal.
- Make it milder by reducing red chilli powder.
FAQs
Q: Can I use boneless chicken?
A: Yes. Use boneless chicken but reduce cooking time by 5–8 minutes. Check that pieces are cooked through.
Q: Can I make this in a pressure cooker?
A: Yes. Cook spices and onions first, then add chicken and water. Close lid and cook for 2 whistles on medium heat. Let pressure release naturally.
Q: How can I make it less spicy?
A: Reduce red chilli powder and remove the green chillies. Add a little sugar or cream to balance heat.
Q: Is chicken masala powder required?
A: It adds a nice restaurant flavor, but you can skip it and add a bit more garam masala if needed.
Q: Can I prepare this ahead?
A: Yes. Make it a day ahead. Flavors improve after resting in the fridge.
Conclusion
For another clear restaurant-style guide and more tips, see this Chicken Masala Recipe – Whiskaffair.
Chicken Masala Curry (Restaurant Style)
Ingredients
Method
- Heat oil in a pot. Add bay leaves, green cardamom, cloves, and cinnamon stick. Fry for 1–2 minutes until fragrant.
- Add the finely chopped onions and fry until golden brown.
- Stir in ginger-garlic paste and green chillies, and cook for 2–3 minutes.
- Add the pureed tomatoes and cook until oil separates from the mixture.
- Sprinkle the turmeric, red chilli powder, coriander powder, cumin powder, chicken masala, and salt. Mix well.
- Add the chicken pieces and roast them in the masala.
- Pour in 1½ cups of water, cover, and cook for 20–25 minutes until the chicken is tender.
- Stir in garam masala and chopped coriander leaves. Turn off heat and let the curry sit for a few minutes before serving.