Chicken Masala Recipe (Restaurant Style)

why make this recipe

This Chicken Masala Recipe (Restaurant Style) gives a rich, warm, and familiar taste like restaurants. It uses simple spices and a smooth masala. You can make it at home with common ingredients and get lovely gravy for naan, roti, or rice.

introduction

This recipe shows clear steps and plain spices to make a tasty chicken masala. The method is easy and fits weeknights or a special meal. If you want more chicken ideas, see 20 chicken breast recipes you’ll love for other options.

how to make Chicken Masala Recipe (Restaurant Style)

1. Heat oil on medium heat in a pan. Add the bay leaf, cinnamon piece, green cardamom, and cloves. Let them splutter and smell fragrant.
2. Add the finely chopped onions. Fry until they turn golden brown. Stir so they do not burn.
3. Add ginger-garlic paste. Sauté until the raw smell goes away.
4. Pour in the tomato puree. Cook on medium heat until oil separates from the masala.
5. Add red chilli powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well.
6. Lower the flame. Add the whisked curd slowly, stirring so it does not curdle. Cook until the masala thickens.
7. Add the chicken pieces. Mix so the chicken is well coated in the masala. Cover and cook for 10–12 minutes.
8. Add water as needed to reach the gravy thickness you like. Cook until the chicken is tender and cooked through.
9. Sprinkle garam masala and crushed kasuri methi. Simmer for 2 minutes.
10. Turn off the heat and garnish with fresh coriander. Serve hot.

Ingredients :

• 750 g Chicken (medium pieces)
• 3 tbsp Oil
• 3 large Onions (finely chopped)
• 2 tbsp Ginger-garlic paste
• 3 medium Tomatoes (pureed)
• 3 tbsp Curd (whisked)
• 1 1/2 tsp Red chilli powder
• 1/2 tsp Turmeric powder
• 2 tsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Garam masala
• 1 tsp Kasuri methi (crushed)
• Salt (to taste)
• Water (as needed)
• Fresh coriander (for garnish)
• 1 Bay leaf
• 1 small piece Cinnamon
• 3 Green cardamom
• 3 Cloves

Directions :

1. Heat oil in a pan. Add whole spices and let them splutter.
2. Add chopped onions and fry until golden brown.
3. Add ginger-garlic paste and sauté till raw smell goes.
4. Add tomato puree and cook until oil separates.
5. Add red chilli, turmeric, coriander powder, cumin powder, and salt. Mix well.
6. Lower the flame, add curd slowly, and cook till masala thickens.
7. Add chicken pieces, mix well, and cook covered for 10–12 minutes.
8. Add water as needed for gravy and cook till chicken is tender.
9. Sprinkle garam masala and kasuri methi. Simmer for 2 minutes.
10. Garnish with fresh coriander. Serve hot with naan, roti, or jeera rice.

how to serve Chicken Masala Recipe (Restaurant Style)

Serve the chicken masala hot. It goes well with naan, roti, or jeera rice. For a fuller meal, add a simple salad and raita. You can also pair it with other chicken dishes like baked chicken breast recipes for variety.

how to store Chicken Masala Recipe (Restaurant Style)

• Let the curry cool to room temperature.
• Put it in an airtight container. Refrigerate for up to 3 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, adding a splash of water if needed.

tips to make Chicken Masala Recipe (Restaurant Style)

• Fry onions well until golden for a deep flavor.
• Add curd slowly on low heat to avoid curdling.
• Use fresh spices or crush whole spices for better aroma.
• Check salt and spice level while cooking and adjust at the end.
• Let the curry rest for a few minutes after cooking so flavors blend.

variation (if any)

• Make it creamier: add 2 tbsp cream or cashew paste at the end.
• Make a dry version: cook longer without adding much water until gravy reduces.
• Use boneless chicken for faster cooking.
• Add bell peppers for a slight crunch and color.

FAQs

Q: Can I use boneless chicken?
A: Yes. Boneless chicken cooks faster. Reduce cooking time by 5–8 minutes.

Q: Can I skip the curd?
A: You can, but curd adds a slight tang and smoothness. Use cream or coconut milk as an alternative.

Q: How do I make the gravy thicker?
A: Cook the masala longer on low heat without a lid, or add less water. Mash a small piece of cooked potato into the gravy to thicken quickly.

Q: Is kasuri methi necessary?
A: No, but it adds a nice aroma. Skip it if you do not have it.

Conclusion

For another restaurant-style chicken masala idea, try this helpful recipe: The Best Chicken Tikka Masala Recipe (Restaurant Style).

Chicken Masala

This Chicken Masala Recipe replicates the rich, aromatic flavors of restaurant-style dishes, featuring simple spices and a smooth masala, perfect for pairing with naan, roti, or rice.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 750 g Chicken (medium pieces) Cut into pieces
• 3 tbsp Oil For frying
• 3 large Onions (finely chopped) Sauté until golden
• 2 tbsp Ginger-garlic paste Adds flavor
• 3 medium Tomatoes (pureed) Base of the gravy
• 3 tbsp Curd (whisked) Use low heat to prevent curdling
• 1.5 tsp Red chilli powder Adjust to taste
• 0.5 tsp Turmeric powder Color and flavor
• 2 tsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Garam masala For garnish
• 1 tsp Kasuri methi (crushed) For flavor
• to taste Salt Adjust to preference
• as needed Water For adjusting gravy thickness
• for garnish Fresh coriander Chopped
• 1 Bay leaf
• 1 small piece Cinnamon
• 3 Green cardamom
• 3 Cloves

Method

 

Preparation

1. Heat oil on medium heat in a pan.
2. Add bay leaf, cinnamon, green cardamom, and cloves. Let them splutter and smell fragrant.
3. Add finely chopped onions. Fry until they turn golden brown, stirring occasionally.
4. Add ginger-garlic paste and sauté until the raw smell goes away.
5. Pour in the tomato puree and cook until oil separates from the masala.
6. Add red chilli powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well.
7. Lower the flame and add whisked curd slowly, stirring constantly to prevent curdling. Cook until the masala thickens.
8. Mix in the chicken pieces until well coated in the masala. Cover and cook for 10–12 minutes.
9. Add water as needed to reach the desired gravy thickness and cook until the chicken is tender.
10. Sprinkle garam masala and crushed kasuri methi and simmer for 2 minutes.
11. Turn off the heat and garnish with fresh coriander. Serve hot.

Notes

Let the curry cool before storing. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently, adding a splash of water if needed.