🍗 Classic Masala Chicken Recipe (Chicken Curry)

 

🍗 Classic Masala Chicken Recipe (Chicken Curry)

Ingredients (Serves 4–5)

For the Chicken:

• 500g (1 lb) chicken (bone-in or boneless, cut into pieces)

• 2 tbsp plain yogurt

• ½ tsp turmeric powder

• Salt to taste

For the Masala:

• 2 tbsp oil or ghee

• 1 large onion, finely chopped

• 2 tsp ginger-garlic paste

• 2 tomatoes, finely chopped or blended

• 1–2 green chilies, slit (optional for heat)

• 1 tsp cumin seeds

• 1 tsp coriander powder

• 1 tsp garam masala

• 1 tsp red chili powder (adjust to taste)

• ½ tsp turmeric powder

• ½ tsp ground black pepper

• Salt to taste

• Fresh chopped cilantro for garnish

• Water as needed (for gravy consistency)

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Instructions

1. Marinate the Chicken:

1. In a bowl, mix chicken with yogurt, turmeric, and salt.

2. Let it marinate for at least 30 minutes (or up to 2 hours in the fridge).

2. Cook the Masala:

1. Heat oil in a deep pan or pot over medium heat.

2. Add cumin seeds and let them sizzle for a few seconds.

3. Add chopped onions and sauté until golden brown.

4. Stir in ginger-garlic paste and cook until raw smell disappears (about 1 minute).

5. Add chopped tomatoes and green chilies. Cook until tomatoes break down and oil begins to separate.

6. Add coriander powder, red chili powder, turmeric, and black pepper. Stir well and cook the spices for 2–3 minutes.

3. Add Chicken:

1. Add the marinated chicken to the masala.

2. Stir to coat chicken in the spices.

3. Cover and cook on medium heat for 15–20 minutes, stirring occasionally.

4. Simmer with Water:

1. Add ½ to 1 cup water depending on how thick you want the gravy.

2. Cover and simmer until chicken is fully cooked and tender (internal temp 165°F / 75°C).

3. Stir in garam masala and cook uncovered for another 5 minutes.

5. Garnish and Serve:

• Garnish with chopped fresh cilantro.

• Serve hot with rice, naan, roti, or paratha.

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🔥 Tips:

• For deeper flavor, cook the masala slowly until the oil separates.

• Add a splash of cream or a few cashew paste teaspoons for a richer gravy.

• Can substitute chicken with paneer or boiled eggs for variety.