Masala Chicken Recipe

Masala Chicken Recipe

Today, I’m going to share how to make an amazing Masala Chicken.

If you’re like me, craving something spicy and full of flavor but not sure where to start, you’re in the right spot.

I’ve figured out a simple recipe that’ll get you that perfect blend of spices and tender chicken, all cooked up in your kitchen with minimal fuss.

No need for a bunch of complicated steps or hard-to-find ingredients.

I’ll walk you through everything you need to know to whip up this dish, making sure it’s packed with taste but doesn’t keep you in the kitchen all day.

Whether you’re cooking for yourself or a group, this Masala Chicken will be your new go-to.

Understanding the Basics

Masala simply translates to “spice mixture” in Hindi.

Therefore, masala chicken refers to a dish involving chicken cooked in a flavourful and aromatic gravy made with various spices.

The specific spices and ingredients can vary depending on the region and individual preferences.

Ingredients (Serves 4)

  • For the Chicken:
    • 1 kg bone-in chicken pieces (cut into bite-sized pieces)
    • 2 tablespoons plain yoghurt
    • 1 tablespoon lemon juice
    • 1 teaspoon ginger-garlic paste
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon red chilli powder (adjust according to your spice preference)
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • Salt to taste
    • 2 tablespoons vegetable oil
  • For the Masala Gravy:
    • 2 medium onions, finely chopped
    • 2 tomatoes, finely chopped
    • 1 green chilli, chopped (optional)
    • 1 cinnamon stick
    • 2 cloves
    • 2 green cardamoms
    • 1 bay leaf
    • 1/2 teaspoon garam masala powder
    • 1/4 teaspoon coriander powder
    • 1/4 teaspoon cumin powder
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon red chilli powder (adjust according to your spice preference)
    • 400 ml water
    • 1 tablespoon chopped coriander leaves (fresh)
    • Salt to taste

Equipment

  • Large mixing bowl
  • Spoon
  • Sharp knife
  • Cutting board
  • Large pot or Dutch oven
  • Spatula
  • Measuring cups and spoons

Step-by-Step Guide:

1. Marinate the Chicken:

  1. In a large mixing bowl, combine the chicken pieces, yoghurt, lemon juice, ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, cumin powder, and salt.
  2. Mix well to ensure all the chicken pieces are coated evenly.
  3. Cover the bowl and marinate the chicken for at least 30 minutes, preferably overnight, in the refrigerator for deeper flavours.

2. Prepare the Masala Gravy:

  1. Heat oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onions and saute until they become translucent, about 5-7 minutes.
  3. Add the chopped green chilli (optional), cinnamon stick, cloves, green cardamoms, and bay leaf. Saute for another minute, allowing the aromas to release.
  4. Add the chopped tomatoes and cook until they soften and become slightly mushy, about 5 minutes.
  5. Add the garam masala powder, coriander powder, cumin powder, turmeric powder, and red chilli powder. Stir and cook for another minute, allowing the spices to bloom and release their fragrance.
  6. Pour in the water, stir well, and bring the mixture to a boil.
  7. Reduce the heat to low, cover the pot, and simmer for 10 minutes.

3. Cook the Chicken:

  1. Add the marinated chicken pieces to the simmering gravy.
  2. Gently stir and ensure all the chicken is submerged in the gravy.
  3. Increase the heat to medium and cook for 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking and ensure even cooking.
  4. Once the chicken is cooked, check the consistency of the gravy. If it appears too thin, remove the chicken pieces and simmer the gravy uncovered for a few minutes to reduce it slightly.

4. Final Touches and Serving:

  1. Once the gravy reaches your desired consistency, add the chopped coriander leaves and adjust the salt to taste.
  2. Turn off the heat and return the chicken pieces to the pot.
  3. Gently stir and let it stand for a few minutes to allow the flavours to meld.
  4. Serve hot with your favourite sides like basmati rice, roti, or naan. Enjoy!

Tips for Beginners:

  • Don’t be afraid to experiment with the spices! You can adjust the amount of red chilli powder to your spice level preference.

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