Chicken masala recipe with video & step by step photos – One of the most simple, home style Indian chicken recipe for beginners. This chicken masala goes great with rice, roti, naan or paratha. There are many many ways a masala chicken recipe is made across India. Each region has their own way of making it with locally available taste enhancers like coconut, cashews, sesame seeds, poppy seeds etc. There are also different chicken masala recipes that are served in restaurants like Butter chicken, chicken tikka masala, chicken butter masala, malai chicken masala etc. All the restaurant style dishes do take some time to prepare and cream or yogurt is mostly used. But the recipe I am sharing today is a very simple one, needs no blending, no overnight marination, no yogurt or cream etc. Yet this tastes delicious, moderately spicy and flavorful.
If you have a good garam masala along with some basic ingredients like chili powder, onions etc then you are good to go with this recipe.
Chicken masala can be made to a dry, semi dry or a gravy dish. I have made it to a semi dry dish, if you prefer a dry dish then just evaporate all the moisture until the masala clings on to the chicken well.
If you prefer a gravy version, just add some hot water or coconut milk to the chicken after sauteing it. Also increase red chili powder and garam masala by ½ tsp. You can also add some cashew paste or coconut paste to get a rich gravy.
Do remember the 2 main steps to make a yummy and delicious chicken masala. One – slow cooking and two- add hot water if using. Slow cooking yields chicken that is flavourful, juicy and tender.
You may like to check these 70 Chicken recipes and these 12 Chicken curry recipes
Chicken masala recipe
- ½ kg chicken (bone-in) cubed
- ½ tsp red chili powder (mild variety like kashmiri or byadgi)
- ¾ tsp garam masala (or chicken masala)
- ½ tsp turmeric (or haldi)
- ¾ tsp Ginger garlic paste
- ¼ tsp Salt or as needed
- 2 tbsps curd or yogurt (optional)
- 2 tbsps Oil
- 1 bay leaf or tej patta (small)
- 2 green cardamoms or elaichi
- 1 cinnamon stick or dalchini (small)
- 2 to 4 cloves or laung
- 1 cup onions finely chopped
- ¾ tsp ginger garlic paste
- 1 to 2 green chilies (milder variety) chopped
- ½ cup tomato puree or finely chopped
- ¾ to ½ tsp red chili powder (mild variety like kashmiri or byadgi) (or as needed)
- ½ tsp Salt or as needed
- ¾ to ½ tsp garam masala or chicken masala
- 1 Handful mint or pudina leaves (finely chopped or curry leaves or both)
- 1 Handful coriander leaves (finely chopped)
- Clean and wash chicken well. Drain completely with no excess water.
Marinate with gingergarlic paste, turmeric, red chilli powder, salt, chicken masala or garam masala.
- Cover & set aside for about 45 mins to 1 hour. It can also be left overnight in the refrigerator.
- Heat oil in a pan or pot. Saute cloves, cinnamon, cardamoms and bay leaf in hot oil for a min. You can also add curry leaves if you have.
Next add in green chilies and onions. Saute them until the onions turn completely golden.
- Add ginger garlic paste and saute until the raw smell goes off.
Pour the tomato puree. Then add salt, red chili powder and garam masala as well.
- Saute this very well until the mixture begins to leave the pan. At this stage you can also see oil getting separated from the mixture.
- Add marinated chicken and saute for 4 to 5 mins on a medium flame.
- Turn the flame to completely low and cook covered for 5 mins.
- Flip the chicken pieces and mix everything well. Add coriander leaves or mint leaves and give a stir.
- Cover the pan again and continue to cook on a low heat until chicken is completely cooked to soft and tender. Chicken gets cooked in its own moisture, so don't need to add water.
- Add half tsp more garam masala and chilli powder while cooking the tomato puree.
- Add little hot water or coconut milk to make a gravy. Cook until the gravy turns thick.
- Serve chicken masala hot with steamed rice, roti, sliced onion wedges and lemon.
Chicken masala recipe | How to make chicken masala | Chicken recipes Calories 486 Calories from Fat 315 Total Carbohydrates 8g 3%* Percent Daily Values are based on a 2000 calorie diet.
How to make chicken masala recipe – step by step photos
1. Add chicken, ginger & garlic paste, turmeric, salt. chicken masala or garam masala and red chili powder to a mixing bowl. 2. Marinate chicken well and set aside for about 45 mins to 1 hour. You can also refrigerate overnight.
3. Heat a pot with oil and saute the spices.
4. Add green chilies and onions.
5. Saute till onions turn completely golden. Add garlic ginger paste and fry until raw smell goes off.
6. Pour tomato puree. Then add red chili powder, garam masala and salt too.
7. Saute till the mixture begins to leave oil.
8. Fry the chicken with this masala for 3 to 5 mins on a medium flame.
9. Cover and cook for about 5 mins on the lowest possible flame.
10. You will see moisture from chicken begins to ooze out. Add coriander, mint leaves and mix.
11. Cover and cook again until chicken is soft and tender. Adjust salt and spice if needed at this stage. Add some more coriander leaves to finish off.
Serve chicken masala with rice, roti or paratha along with lemon wedges and onion slices.
How To Make Chicken Thighs With Crispy Skin
This could be the best way to make chicken thighs ever! The skin gets insanely crispy and the meat juicy as can be. This method for coking chicken thighs involves a cast iron pan, the stove-top, and the oven. Here are the steps for making the chicken thighs.
Allow the chicken thighs to sit at room temperature for 20 minutes, cold meat in a hot oven or hot pan will cook unevenly and be tough. Make sure to pat the skin dry with paper towels, moisture will prevent the skin from getting crispy.
- Season the chicken all over with salt and a good amount of smoked paprika and cayenne pepper only on the skin side. Rub the spices into the skin with your hands.
- Preheat a large cast iron pan over medium-high heat for 2 minutes with 2 tablespoons of oil. Once hot, add the chicken thighs skin side down and allow them to cook for 8 minutes undisturbed. No need to move the chicken around, just let them do their thing and get nice and crusty. Move the pan to the oven and let them continue to cook skin side down for 9 minutes. Flip and cook another 3 minutes.
- Once the chicken is out of the oven, move to a clean plate and allow it to rest for 5 minutes. If you cut into the chicken thighs now, the juices will spill out and the meat will get dry.
You will be amazed at just how crispy the skin is and the way the spices have seared into the crust. This is the next best thing to fried chicken, and much healthier. If you need a side dish for these chicken thighs try my low carb golden cauliflower rice or roasted spaghetti squash.
Boneless chicken thighs cooked in the pan
Boneless and skinless chicken thighs cook very quickly and have much more flavor than chicken breasts. The first thing is to apply the spice rub to both sides of the thigh along with a generous pinch of salt. The spice rub is a great way to add big flavor without adding any fat or calories. Spices like smoked paprika, cumin, coriander, cayenne, and thyme will make the most flavorful spice rub for your chicken, so make sure to always have your pantry stocked with some spices.
Preheat a cast iron or non-stick pan over medium-high heat for 2 minutes with 1 tablespoon of oil. Once the oil is hot, add the chicken thighs and let them cook for 4 minutes. Once again, don’t touch the chicken thighs once they go in the pan, let them get nice and crusty. Flip and cook another 3-4 minutes. Allow the chicken thighs to rest 3-5 minutes and enjoy.
I have some yummy chicken thigh recipes, like this chicken saltimbocca with low carb mash and fennel spiced chicken thighs with roasted cauliflower salad for lunch.
Oven-baked crispy skin chicken thighs