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Chicken Masala Curry (Restaurant Style)

This Chicken Masala Curry is rich in spices, with a smooth tomato base that mimics restaurant-quality flavors at home.
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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
  • 1 kg chicken (bone-in preferred) Bone-in chicken adds more flavor.
  • 4 tbsp oil For frying.
  • 2 pcs onions, finely chopped Fry until golden brown.
  • 2 pcs tomatoes, pureed Adds thickness to the sauce.
  • 1 tbsp ginger-garlic paste For depth of flavor.
  • 2 pcs green chillies Adjust based on spice preference.
  • to taste salt Adjust to preference.
  • 1 bunch coriander leaves, chopped For garnish.
Spices
  • 1 tsp turmeric
  • 2 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala Add at the end for flavor.
  • 1 tsp chicken masala For a more authentic taste.
Whole spices
  • 2 pcs bay leaves
  • 4 pcs green cardamom
  • 4 pcs cloves
  • 1 stick cinnamon

Method
 

Preparation
  1. Heat oil in a pot. Add bay leaves, green cardamom, cloves, and cinnamon stick. Fry for 1–2 minutes until fragrant.
  2. Add the finely chopped onions and fry until golden brown.
  3. Stir in ginger-garlic paste and green chillies, and cook for 2–3 minutes.
  4. Add the pureed tomatoes and cook until oil separates from the mixture.
  5. Sprinkle the turmeric, red chilli powder, coriander powder, cumin powder, chicken masala, and salt. Mix well.
  6. Add the chicken pieces and roast them in the masala.
  7. Pour in 1½ cups of water, cover, and cook for 20–25 minutes until the chicken is tender.
  8. Stir in garam masala and chopped coriander leaves. Turn off heat and let the curry sit for a few minutes before serving.

Notes

For a richer curry, add cream or butter at the end. To adjust spice levels, consider reducing chilli powder or removing green chillies.