Thursday, May 1, 2014

Chicken Masala

"Chicken Masala"
Chicken Masala is a simple yet very flavorful curry made with tender boneless chicken marinated in  pepper n lemon  along with ginger, garlic and turmeric. Cooked in an onion and tomato based gravy along with aromatic Indian spices. This is my mom's recipe which she used to cook often at home, something we grew up eating, an all time favourite.

This semi gravy chicken masala tastes great with any Indian flat bread, naan, paratha or with just homemade soft Phulkas and freshly made salad.


Boneless chicken , cubed into 1 inch pieces- 400 gms
Onion, sliced -1 large
Tomato, sliced - 2 medium
Turmeric powder - 1/2 teaspoon
Kashmiri Red chilli powder - 3/4 th teaspoon
Coriander powder - 1 tablespoon
Cumin powder - 1/2 teaspoon
Green cardamom - 2 pods
Cloves - 3-4
Cinnamon - 1 inch stick
Garam masala powder - 3/4th teaspoon
Oil - 3 tablespoon
Salt to taste
Water - 1/2  cup

For the Marinade

Lemon Juice - 1 tablespoon
Ginger garlic paste - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Black pepper, crushed - 1/2 teaspoon
Salt - 1/2 teaspoon

For ground masala

Ginger - 1 inch piece
Garlic - 3-4 cloves
Green chilli - 2
Onion - 1 medium

For garnish

Green Chilli, chopped - 1


Clean and wash the chicken, marinate chicken with lemon juice, ginger garlic paste, turmeric powder, black pepper and salt. Mix well and keep marinated for an hour.

In the mean time make a paste of onion, ginger, garlic and green chillies. Add the red chilli powder, cumin powder, coriander powder and turmeric powder and make a paste and keep aside.

Heat 1 tablespoon oil in a kadhai and add the marinated chicken, fry until it becomes opaque and is well cooked. Drain and keep aside.

In the same kadhai add the remaining 2 tablespoon of oil, once hot add the green cardamom , cloves and cinnamon. once the spices start releasing there aroma add the chopped onions and fry until it turns slightly brown.

Add the masala paste and fry for 3-4 minutes and add the chopped onion and fry until oil starts leaving the sides. Add the fried chicken, along with salt, mix well, fry for 2-3 minutes and add half a cup of water and mix well.

Let it come to a boil, add garam masala powder, reduce flame and let it cook until almost all the water is dried up and we have a semi dry gravy.

Garnish with chopped green chillies.

Serve hot and enjoy.


I have used green chillies in the wet ground masala which adds heat and flavor to the dish and have used  Kashmiri Red chilli powder while making the gravy, as Kashmiri red chilli its not very hot but adds colour to the dish.
While adding salt do remember that we have already added salt in the chicken marinade, so go show on salt.
I have made a semi gravy but if you need more gravy adjust water accordingly.