Chicken Masala
Rich, spicy chicken masala with deep flavours and a glossy gravy—perfect for a restaurant-style Indian meal at home.
Ingredients
Chicken & Marinade:
- 700 grams Chicken (bone-in)
- 4 tbsp Yogurt
- 1 tbsp Ginger garlic paste
- 1 tsp Red chili powder
- 1/2 tsp Turmeric powder
- 1 tsp Salt
- 1 tsp Lemon juice
Masala Base:
- 4 tbsp Oil
- 2 Medium Onions (finely sliced)
- 1 tbsp Ginger garlic paste
- 1 cup Tomato puree
- 2 Green Chillies (optional)
Spices:
- 2 tsp Coriander powder
- 1 tsp Red chili powder
- 1 tsp Kashmiri chili powder
- 1 tsp Garam masala
- 1/2 tsp Cumin powder
Finishing:
- 2 tbsp Fresh cream
- 1 tbsp Butter
- Fresh coriander for garnish
- Ginger julienne for garnish
Instructions
Marinate chicken:
- In a bowl, mix yoghurt, ginger-garlic paste, red chilli powder, turmeric, salt, and lemon juice.
- Add chicken and coat well.
- Rest for 30 minutes.
Fry onions:
- Heat oil in a pan and fry sliced onions until golden brown.
Add aromatics:
- Add ginger-garlic paste and green chillies; sauté for 1 minute until fragrant.
Cook tomato base:
- Add tomato puree and cook on medium heat until oil starts to separate.
Add spices:
- Add coriander powder, red chilli powder, Kashmiri chilli powder, garam masala, and cumin powder.
- Mix well and cook for 1–2 minutes.
Cook chicken:
- Add marinated chicken and cook on medium heat for 12–15 minutes, stirring occasionally.
Adjust consistency:
- Add a little water if needed and cook until chicken is tender and gravy thickens.
Finish dish:
- Add butter and fresh cream, mix well, and simmer for 2–3 minutes.
Garnish:
- Garnish with fresh coriander and ginger julienne before serving.
Cooking:
- Simmer on medium heat until chicken is tender and oil rises on top, indicating a well-cooked masala.