Chicken masala recipe with video & step by step instructions – This is one of the simple, easy and creamy homemade chicken masala which goes perfectly with roti, rice or paratha. It tastes exactly as the one served in the restaurant.
To make this chicken recipe, you don’t need marination or grinding. You can prepare this dish with basic ingredients like chilli powder, coriander and few spices along with curd/yogurt. It is moderately spicy and delicious.
If your chicken lover like me then here are few more delicious recipes CHICKEN GHEE ROAST, PUNJABI BUTTER CHICKEN and ANDHRA CHICKEN CURRY.
A SHORT VIDEO RECIPE:
CHICKEN MASALA RECIPE WITH STEP WISE INSTRUCTIONS:
Ingredients:
- Chicken – 500grams
- Oil – 2to3 Tbsp
- Yogurt/curd – 1 cup(200ml)
- Cloves – 2
- Cinnamon – ½ inch piece
- Finely chopped onions – 2 medium size
- Chopped tomatoes – 2 medium size
- Ginger garlic paste – 2 Tsp
- Green chillies – 2
- Red chilli powder – 2Tsp
- Coriander powder – 2Tsp
- Cumin powder – 1Tsp
- Black pepper powder – 1 Tsp
- Turmeric powder – ½ Tsp
- Kasuri methi/dried fenugreek leaves – 1Tbsp
- Salt to taste
- Coriander leaves
Preparation:
- Heat a pan with oil, add cloves and cinnamon stick. Sauté it.
- Next, add finely chopped onions, slit green chillies. Sauté until onion changes its colour.
- Add ginger-garlic paste and sauté until raw smell goes.
- Next add red chilli powder, coriander powder, cumin powder and turmeric powder.
- Sauté them on low flame without burning the masala.
- Add ¼ cup water and mix well.
- Now add chopped tomatoes and cook until tomatoes become mushy.
- Add cleaned chicken and sauté on high flame for 3-4 minutes.
- Then add salt as per taste and again fry for few more minutes.
- Reduce the flame to low and add curd and stir well. Cook on low flame until oil separates.
- Cover and cook on a medium flame for 10 minutes, stirring occasionally.
- Remove the lid and mix well. Add pepper powder and stir it.
- Cook for 2-3 minutes on low flame or until the chicken is cooked completely.
- Add Kasuri methi to the chicken by crushing them in between palm and mix well.
- Finally, add chopped coriander leaves and switch off the stove.
- Transfer the chicken masala into a serving bowl and enjoy with chapati/roti or with steamed rice.
Note:
Adjust the spices according to your taste.
You can omit yogurt/curd and use water.
Chicken Masala Recipe
Equipment
- Pan
- Spatula
Ingredients
- Chicken – 500grams
- Oil – 2to3 Tbsp
- Yogurt/curd – 1 cup 200ml
- Cloves– 2
- Cinnamon – ½ inch piece
- Finely chopped onions – 2 medium size
- Chopped tomatoes – 2 medium size
- Ginger garlic paste – 2 Tsp
- Green chillies – 2
- Red chilli powder – 2Tsp
- Coriander powder – 2Tsp
- Cumin powder – 1Tsp
- Black pepper powder – 1 Tsp
- Turmeric powder – ½ Tsp
- Kasuri methi/dried fenugreek leaves – 1Tbsp
- Salt to taste
- Coriander leaves
Instructions
- Heat a pan with oil, add cloves and cinnamon stick. Sauté it.
- Next, add finely chopped onions, slit green chillies. Sauté until onion changes its colour.
- Add ginger-garlic paste and sauté until raw smell goes.
- Sauté them on low flame without burning the masala.
- Add ¼ cup water and mix well.
- Now add chopped tomatoes and cook until tomatoes become mushy.
- Add cleaned chicken and sauté on high flame for 3-4 minutes.
- Then add salt as per taste and again fry for few more minutes.
- Reduce the flame to low and add curd and stir well. Cook on low flame until oil separates.
- Cover and cook on a medium flame for 10 minutes, stirring occasionally.
- Remove the lid and mix well. Add pepper powder and stir it.
- Cook for 2-3 minutes on low flame or until the chicken is cooked completely.
- Add Kasuri methi to the chicken by crushing them in between palm and mix well.
- Finally, add chopped coriander leaves and switch off the stove.
- Transfer the chicken masala into a serving bowl and enjoy with chapati/roti or with steamed rice.
Video
Notes
- Adjust the spices according to your taste.
- You can omit yogurt/curd and use water.
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