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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
Cook Time 30 minutes
Total Time 45 minutes
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.