Chicken Masala is a thick masala curry, best tastes with chapati, naan, roti, and puri. It is prepared with simple ingredients easily available, chicken, homemade masala powder, ginger garlic paste, etc. There are many different varieties of chicken masala, this is a simple one without coconut paste, excluding the marination, it takes less than thirty minutes to cook.
Notes
- I have made it with homemade masala powder if it is difficult or you have no access to whole spices you can replace it with 1 tsp chilli powder, 1 tsp coriander powder, and 1/2 tsp garam masala.
- This is a thick masala, you can make it like gravy, by adding coconut paste.
- For coconut paste, add 4 tsp coconut, 4 cashew nuts, 1/2 tsp fennels seeds, and 1/2 tsp poppy seeds, bring a fine paste and add it 2 -3 minutes before you turn off the flame.
- While preparing chicken masala you can use both bone-in and boneless chicken.
- You can also use store-bought chicken masala powder.
- I have marinated it for 2 hours, you can also marinate and refrigerate overnight.
- You can add coconut paste, for gravy consistency.
- You can add just the chilis according to your taste/spiciness.
Other varieties – Chicken pakoda, Chicken biriyani, Thalapakkatti chicken biriyani, street style chili chicken, restaurant-style chicken masala, chicken 65, Chicken curry for rice, Egg dum biriyani, Egg fried rice, Egg curry, Egg puffs.
Chicken Masala is a thick masala curry, best tastes with chapati, naan, roti, and puri. It is prepared with simple ingredients easily available, chicken, homemade masala powder, ginger garlic paste, etc. There are many different varieties of chicken masala, this is a simple one without coconut paste, excluding the marination, it takes less than thirty minutes to cook.
- 750 grams Chicken
- 1/2 tsp Turmeric powder
- 2 tsp Chili powder
- 1/2 tsp Garam Masala
- 1 tsp Coriander powder
- 1 tsp Lemon juice
- Salt as needed
- 5 Cloves
- 3 Cardamom
- 1 piece Cinnamon
- 2 tsp Coriander seeds
- 2 tsp Fennel seeds
- 1 tsp Cumin seeds
- 10 Dry chilis
- 4 tsp Oil
- 1 Chopped onion
- 1 tsp Ginger garlic paste
- 1 Tomato
- Salt as needed
- Finely chopped coriander leaves
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Clean 750 grams of chicken.
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Add required salt, 1/2 tsp turmeric powder, 2 tsp chili powder, 1/2 tsp garam masala, 1 tsp coriander powder, and 1 tsp lemon juice.
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Combine well and keep it for 2 hours.
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In a pan add 5 cloves, 3 cardamoms, 1piece cinnamon, 2 tsp coriander seeds, 2 tsp fennel seeds, 1 tsp cumin seeds, 10 dry chilis.
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Dry roast for 2 -3 minutes and cool down.
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Transfer to a mixer jar.
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Bring a fine powder.
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In a pan heat 4 tsp oil.
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Add marinated chicken and cook medium flame for 5 - 7 minutes.
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Once done keep it aside.
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In the same pan, add 1 finely chopped onion and saute until translucent.
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Add ginger-garlic paste, cook until raw smell leaves.
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Add finely chopped tomatoes, cook until it becomes soft.
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Add required salt and chopped coriander leaves.
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Add prepared masala powder and mix well.
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Add chicken pieces and combine well.
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Cook covered for 10 - 15 minutes.
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Once done, remove the lid and cook for 5 more minutes or until oil oozes out from the chicken.
-
Finally, add chopped coriander leaves and serve hot.
- You can use both bone-in and boneless chicken.
- You can add homemade masala powder or store-bought chicken masala powder.
- I have marinated it for 2 hours, you can also marinate and refrigerate overnight.
- You can add coconut paste, for gravy consistency.
- You can add just the chilis according to your taste/spiciness.
Method
Step by Step Pictures
-
Clean 750 grams of chicken.
-
Add required salt, 1/2 tsp turmeric powder, 2 tsp chilli powder, 1/2 tsp garam masala, 1 tsp coriander powder, and 1 tsp lemon juice.
-
Combine well and keep it for 2 hours.
-
In a pan add 5 cloves, 3 cardamoms, 1piece cinnamon, 2 tsp coriander seeds, 2 tsp fennel seeds, 1 tsp cumin seeds, 10 dry chilis.
-
Dry roast for 2 -3 minutes and cool down. Transfer to a mixer jar.
-
Bring a fine powder.
-
In a pan heat 4 tsp oil. Add marinated chicken and cook medium flame for 5 – 7 minutes.
-
Once done keep it aside.
-
In the same pan, add 1 finely chopped onion and saute until translucent. Add ginger-garlic paste, cook until raw smell leaves.
-
Add finely chopped tomatoes, cook until it becomes soft.
-
Add required salt and chopped coriander leaves.
-
Add prepared masala powder and mix well.
-
Add chicken pieces and combine well.
-
Cook covered for 10 – 15 minutes.
-
Once done, remove the lid and cook for 5 more minutes or until oil oozes out from the chicken.
-
Finally, add chopped coriander leaves and serve hot.
Recipe Notes
- You can use both bone-in and boneless chicken.
- You can add homemade masala powder or store-bought chicken masala powder.
- I have marinated it for 2 hours, you can also marinate and refrigerate overnight.
- You can add coconut paste, for gravy consistency.
- You can add just the chilis according to your taste/spiciness.
