Chicken Masala Recipe
Chicken Masala is a bold, spicy, and super flavorful North Indian style chicken curry made by cooking chicken in an onion-tomato-based gravy. Use my easy recipe to make it.
Servings: 4 people
Ingredients
To Marinate The Chicken
- 2 pounds bone-in skinless chicken 1 kg, cut into 1 and ½ inch pieces
- 1 teaspoon salt
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 1 tablespoon ginger garlic paste
- 1 tablespoon lime juice
To Make The Spice Mix
- 2 tablespoons whole coriander seeds (dhaniya seeds)
- 4-5 cloves (laung)
- 8-10 black peppercorns (kali mirch)
- 1 inch piece of cinnamon stick (dalchini)
- 3-4 green cardamoms (hari elaichi)
- 1 teaspoon cumin seeds
- 1 tablespoon Kasuri methi
To Make The Curry
- 5 tablespoons mustard oil divided, or any other cooking oil
- 2-3 whole dry red chilies stalks removed
- 1 cup chopped red onions
- 1 cup pureed fresh tomatoes or 4 tablespoon tomato paste or ½ cup canned tomato puree
- 2-3 green chilies slit in half
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt or to taste
- ½ cup plain yogurt (dahi, curd) whisked
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Marinate The Chicken
- Wash the chicken with water and transfer the pieces to a large mixing bowl.
- Add salt, red chili powder, turmeric powder, ginger garlic paste, and lime juice to the bowl and mix well using your fingers.
- Cover the bowl with a lid and set it aside.
Make The Spice Mix
- Add coriander seeds, cloves, black peppercorns, cinnamon, green cardamoms, cumin seeds, and Kasuri methi to a skillet.
- Dry roast on low heat until fragrant and slightly browned (1-2 minutes).
- Remove the skillet from the heat and let the ingredients cool down for 5 minutes.
- Transfer them to a grinder and grind to make a fine powder. Set aside.
Make Chicken Masala Curry In A Pan Over Stovetop
- Heat 3 tablespoon mustard oil in a large wide pan over medium-high heat.
- Add the marinated chicken to the pan and cook for 8-10 minutes until lightly browned. Flip a few times while cooking.
- Remove the chicken pieces to a plate and keep aside.
- Add the remaining 2 tablespoon oil to the same pan and heat over medium-high heat.
- Once the oil is hot, add dry red chilies and onions. Cook for 8-10 minutes until the onions are golden brown.
- Stir at regular intervals while cooking.
- Add tomatoes and green chilies and cook for 3 minutes.
- Now add red chili powder, turmeric powder, salt, and the spice mix you made earlier and cook for 2-3 minutes until the oil starts to separate from the sides of the pan.
- Add yogurt and cook for 2-3 minutes.
- Now add the chicken pieces back to the pan and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook for 30-35 minutes or until the chicken is cooked well.
- Stir a few times while cooking.
- Check for salt and add more if needed.
- Add some water if you like thinner gravy and cook for 2-3 minutes.
- Garnish with cilantro and serve hot.
Video
Notes
To puree the tomatoes, chop them roughly and add them to a blender. Blend until smooth.
Instant pot and stovetop pressure cooker recipes are in the post above.
Nutrition
Calories: 394kcal | Carbohydrates: 14g | Protein: 29g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 133mg | Sodium: 1407mg | Potassium: 693mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1051IU | Vitamin C: 45mg | Calcium: 95mg | Iron: 3mg
