Masala Chicken Recipe

When it comes to Indian cuisine, few dishes are as popular and comforting as Masala Chicken. Bursting with spices, aromatics, and a rich onion-tomato gravy, this dish is a staple across households and restaurants. Unlike elaborate royal curries, Masala Chicken is humble, straightforward, and loaded with flavors. It embodies everything people love about Indian food—bold spices, slow-cooked onions, and tender chicken pieces coated in a thick masala.

The beauty of this recipe is its versatility. You can make it as a dry preparation to serve with chapati or paratha, or keep it semi-gravy style to enjoy with rice. With everyday ingredients and a simple cooking process, Masala Chicken is a go-to recipe for weeknights as well as family gatherings.

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Ingredients

For the Marinade:

• 750 g chicken (bone-in pieces preferred for flavor)
• ½ cup yogurt (curd)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon salt

For the Masala:

• 3 tablespoons oil or ghee
• 2 medium onions, finely sliced
• 2 medium tomatoes, finely chopped or pureed
• 2–3 green chillies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 2 bay leaves
• 3–4 cloves
• 2 green cardamoms
• 1 small cinnamon stick

Ground Spices:

• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon garam masala powder
• ½ teaspoon black pepper powder

Garnish:

• Fresh coriander leaves, chopped
• Ginger juliennes (optional)

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Step-by-Step Preparation

Step 1: Marinate the Chicken

1. In a large bowl, mix yogurt, ginger-garlic paste, red chilli powder, turmeric powder, and salt.
2. Add the chicken pieces and coat them well.
3. Cover and refrigerate for at least 30 minutes, ideally 2–3 hours. This enhances the flavor and tenderizes the chicken.

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Step 2: Prepare the Masala Base

1. Heat oil or ghee in a heavy-bottomed pan or kadhai.
2. Add cumin seeds, bay leaves, cloves, cardamoms, and cinnamon stick. Let them splutter for a few seconds until aromatic.
3. Add sliced onions and sauté on medium heat until golden brown. Caramelized onions form the backbone of the masala.
4. Stir in green chillies and ginger-garlic paste. Cook until the raw smell disappears.

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Step 3: Add Tomatoes and Spices

1. Add the chopped or pureed tomatoes to the pan.
2. Cook until they soften and the oil begins to separate from the mixture.
3. Add red chilli powder, coriander powder, and cumin powder. Stir well and cook for 2–3 minutes until the spices blend.

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Step 4: Cook the Chicken

1. Add the marinated chicken pieces to the masala. Mix thoroughly to coat them with the onion-tomato mixture.
2. Cover and cook on medium heat for 10–12 minutes, stirring occasionally. The chicken will release its juices and absorb the masala.
3. If you want a dry-style preparation, continue cooking until the chicken is done and the masala clings to the pieces.
4. For a semi-gravy version, add ½ to 1 cup of warm water at this stage. Cover and let it simmer until the chicken is fully cooked and tender.

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Step 5: Finish with Aromatics

1. Sprinkle garam masala powder and black pepper powder. Stir well.
2. Simmer for another 2–3 minutes so the flavors deepen.
3. Turn off the heat and let the dish rest for a few minutes before serving.

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Step 6: Garnish and Serve

1. Garnish with fresh coriander leaves and optional ginger juliennes.
2. Serve hot with roti, naan, or rice.

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Serving Suggestions

• With Indian breads: Pair with chapati, naan, or paratha for a satisfying meal.
• With rice: Serve with jeera rice, plain basmati rice, or ghee rice for a comforting combination.
• As part of a spread: Masala Chicken also works beautifully as one dish in a larger Indian meal with dal, salad, and pickle.

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Tips for Perfect Masala Chicken

1. Onions are key: Take your time caramelizing onions, as they form the rich base of the masala.
2. Tomatoes should be well-cooked: Undercooked tomatoes make the curry taste raw. Cook until oil separates.
3. Marinate for flavor: Even 30 minutes makes a difference, but longer marination means more depth.
4. Adjust spice level: Increase or decrease green chillies and chilli powder based on your heat preference.
5. Choose bone-in chicken: While boneless can be used, bone-in chicken adds more depth and flavor to the curry.

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Why You’ll Love Masala Chicken

• Everyday ingredients: No need for exotic items—everything comes from your pantry.
• Flexible style: Make it dry, semi-gravy, or even curry-style with more water.
• Flavor-packed: Perfect balance of heat, spice, and aroma.
• Family favorite: It appeals to all ages and works for both casual dinners and special occasions.

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Conclusion

Masala Chicken is the quintessential Indian chicken dish—robust, flavorful, and deeply satisfying. Unlike elaborate royal recipes, it keeps things simple while delivering maximum taste. The golden onions, tangy tomatoes, and aromatic spices blend into a masala that coats every piece of chicken with irresistible flavor.

Whether served dry with rotis or in a semi-gravy form with rice, this dish fits every mood and occasion. Once you try it, Masala Chicken will easily become one of your go-to chicken recipes, perfect for both busy weeknights and festive dinners.

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