There are also different chicken masala recipes that are served in restaurants like Butter chicken, chicken tikka masala, chicken butter masala, malai chicken 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 Chicken recipes

Preparation

  1. Add chicken, ginger & garlic paste, turmeric, salt. chicken 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.

How to make chicken masala

  1. Heat a pot with oil and saute the spices.
  2. Add green chilies and onions.
  3. Saute till onions turn completely golden. Add garlic ginger paste and fry until raw smell goes off.
  4. Pour tomato puree. Then add red chili powder, garam masala and salt too.
  5. Saute till the mixture begins to leave oil.
  6. Fry the chicken with this masala for 3 to 5 mins on a medium flame.
  7. Cover and cook for about 5 mins on the lowest possible flame.
  8. You will see moisture from chicken begins to ooze out. Add coriander, mint leaves and mix.
  9. 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 with rice, roti or paratha along with lemon wedges and onion slices. Related Recipes

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