Chicken Masala Recipe – Authentic Indian Spiced Chicken Curry

Last Updated on 2 months by Neha Deshmukh

Chicken Masala Recipe – Authentic Indian Spiced Chicken Curry

Hey everyone! If you’re anything like me, a good Chicken Masala is comfort food defined. It’s that warm, fragrant hug in a bowl that just feels like home. I remember the first time I tried to make this – it didn’t quite turn out as planned, but with a little practice (and a lot of tasting!), I’ve perfected a recipe that I’m so excited to share with you. This isn’t just a recipe; it’s a little piece of my kitchen, passed down with love.

Why You’ll Love This Recipe

This Chicken Masala is bursting with flavour, thanks to a beautiful blend of spices. It’s not overly complicated, but it delivers a restaurant-quality taste that will impress your family and friends. Plus, it’s surprisingly versatile – you can adjust the spice level to your liking and serve it with rice, roti, or naan. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 kg chicken, cleaned and cut into small pieces
• 4 onions, sliced
• 2 tomatoes, cubed
• 2 tbsp ginger, chopped finely
• 5-6 garlic cloves, minced
• 1 cinnamon stick
• 3 cardamom pods
• 2 cloves
• 3 star anise
• 6 dried red chillies
• 1 tsp turmeric powder
• 1 tsp fennel seeds
• 2 tsp powdered coriander seeds
• 2 sprigs curry leaves
• 1 tsp mustard seeds
• 4 tbsp oil

Ingredient Notes

Let’s talk spices! The heart of any good Chicken Masala lies in its aromatic spice blend. We’re using a mix of whole spices – cinnamon, cardamom, cloves, star anise, and dried red chillies – which really build a complex flavour profile. Don’t skip toasting these lightly before grinding (or using them whole) – it unlocks their essential oils and makes a huge difference.

Regional variations in masala blends are common. Some families add a pinch of garam masala towards the end, while others prefer a touch of cumin. Feel free to experiment and find what you love! I’ve found that using good quality, fresh spices makes all the difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large, heavy-bottomed pan over medium heat. Once hot, add the mustard seeds. When they start to splutter and pop (be careful!), add the sliced onions and curry leaves. Fry these until the onions turn a beautiful golden brown – this takes about 8-10 minutes, and is the foundation of flavour.
2. Now, add the chopped ginger and minced garlic. Fry for another 2 minutes, until fragrant. If things start to stick, add a splash of oil. Next, add the coarsely ground masala (cinnamon, cardamom, cloves, star anise, and dried red chillies) along with the turmeric powder, fennel seeds, and powdered coriander. Fry for 2 minutes, stirring constantly.
3. Add the cubed tomatoes and chicken pieces to the pan. Give everything a good stir to coat the chicken in the spice mixture. Now, cover the pan and let it simmer for about 15 minutes, or until the chicken is tender.
4. Uncover the pan and continue to cook for another 5-10 minutes, stirring gently. You want the gravy to thicken and coat the chicken beautifully, but be careful not to break up the pieces.
5. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t rush the onions: Properly browned onions are key to a rich, flavourful masala.
• Marinate the chicken (optional): For extra tender chicken, marinate it in a little yogurt and turmeric for 30 minutes before cooking.
• Low and slow: Simmering the chicken gently allows the flavours to meld together beautifully.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken alternatives. Use a rich coconut milk instead of water for extra creaminess.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they haven’t been processed with any gluten-containing ingredients.
• Spice Level Adjustment: If you’re sensitive to heat, reduce the number of dried red chillies. For a spicier kick, add a few more!
• Festival Adaptations: This Chicken Masala is perfect for celebrations! Serve it with a side of raita (yogurt dip) and a variety of Indian breads for a festive feast.

Serving Suggestions

This Chicken Masala is incredibly versatile. It’s fantastic with:

• Steaming hot basmati rice
• Warm, flaky roti or naan
• A side of cooling raita
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

What cut of chicken is best for Chicken Masala?

Bone-in, skin-on chicken thighs are my go-to! They stay incredibly moist and flavourful during the long simmering process. However, boneless, skinless chicken breast works well too, just be careful not to overcook it.

Can I make this Chicken Masala ahead of time?

Absolutely! You can make the masala base (up to step 3) a day or two in advance. Store it in the refrigerator and add the chicken when you’re ready to finish the dish.

What is the best way to balance the spices in this recipe?

Taste as you go! Adjust the amount of turmeric, chilli powder, and coriander powder to your liking. A little bit of sweetness (a pinch of sugar) can also help balance the flavours.

Can I use a store-bought masala powder instead of making my own?

You can, but the flavour won’t be quite as vibrant. If you do use a store-bought powder, look for a high-quality brand and adjust the quantity to your taste.

What rice varieties pair best with Chicken Masala?

Basmati rice is the classic choice, with its long grains and delicate aroma. Jeera rice (cumin rice) is also a fantastic option, adding another layer of flavour.