Spicy Chicken Masala Recipe – Authentic Indian Curry with Appam

Last Updated on 2 months by Neha Deshmukh

Spicy Chicken Masala Recipe – Authentic Indian Curry with Appam

Hey everyone! If you’re anything like me, a good chicken masala is comfort food defined. This recipe is one I’ve been perfecting for years – it’s a vibrant, flavourful curry that always hits the spot. I first made this when I was craving the tastes of home, and it instantly transported me back to my grandmother’s kitchen. It’s a little spicy, a little tangy, and utterly delicious. And trust me, it’s so good with appam! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Spicy Chicken Masala isn’t just another curry. It’s a taste of authentic Indian home cooking. It’s packed with flavour from a beautiful blend of spices, and the chicken is incredibly tender. Plus, it’s surprisingly easy to make, even if you’re new to Indian cuisine. It’s perfect for a weeknight dinner or a special occasion. And honestly, the aroma while it’s cooking is just heavenly!

Ingredients

Here’s what you’ll need to create this flavour explosion:

• 500 gm chicken with bones, cut into medium-sized pieces
• 4 large onions, sliced long
• 4 green chillies, slit lengthwise
• 1 tomato, chopped
• 4 tbsp curd (plain yogurt)
• 0.5 tsp turmeric powder
• 2 tsp red chilli powder (adjust to your spice preference!)
• 3 tbsp oil
• 1 tsp cloves + cinnamon + peeled cardamom, crushed together
• 1 pinch red food colour (optional – for that classic restaurant look)
• 1 tsp chicken masala
• 1 strand of curry leaves
• 0.25 tsp fennel seeds
• 2 tsp coriander powder
• 0.5 tsp mustard seeds
• 3 tsp freshly crushed garlic
• 1 tsp freshly crushed ginger

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Fennel Seeds: Don’t skip these! They add a subtle sweetness and anise-like flavour that’s so characteristic of South Indian cooking.
• Crushed Spices (Cloves, Cinnamon, Cardamom): Crushing them yourself releases so much more flavour than using pre-ground. It’s a little extra effort, but totally worth it.
• Chicken Masala: This is where things get interesting! Different regions of India have their own unique blends. I usually use a Kerala-style chicken masala, which tends to be a bit more fragrant. Feel free to experiment and find your favourite.
• Curd (Yogurt): Full-fat yogurt works best for marinating, giving the chicken a lovely tenderness.
• Spice Level: Red chilli powder is your friend (or foe!), depending on your heat tolerance. Start with 2 tsp and add more to taste.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Marinate the Chicken: In a bowl, combine the chicken pieces with curd, red chilli powder, turmeric powder, and salt. Give it a good mix, ensuring all the chicken is coated. Let it marinate for at least 30 minutes. If you have time, pop it in the fridge for a couple of hours – the longer, the better!
2. Temper the Spices: Heat oil in a pan over medium heat. Once hot, add mustard seeds and fennel seeds. When they start to splutter (be careful!), add the sliced onions and green chillies. Fry them on medium-low heat until they turn a beautiful golden brown. This takes patience, but it’s crucial for building flavour.
3. Bloom the Aromatics: Add coriander powder and your crushed spice blend (cloves, cinnamon, cardamom). Sauté for just 10 seconds – you want to wake up the flavours, not burn them. Now, add the ginger-garlic paste and cook for another 30 seconds until fragrant. Your kitchen should be smelling amazing right about now!
4. Build the Base: Mix in the chopped tomatoes, a pinch of red food colour (if using), and the curry leaves. Cook until the tomatoes soften and break down, about 3-5 minutes.
5. Roast the Chicken: Add the marinated chicken to the pan. Increase the flame to medium-high and roast the chicken, stirring frequently, until it’s cooked through – about 20-25 minutes. If the masala starts to stick, add a splash of water to prevent burning.
6. Finish & Serve: Stir in the chicken masala and cook for another minute. Taste and adjust seasoning if needed. Serve hot with appam or rice. Enjoy!

Expert Tips

• Don’t rush the onions: Properly caramelizing the onions is key to a rich, flavourful masala.
• Stir frequently: This prevents sticking and ensures even cooking.
• Adjust the water: Add water gradually to achieve your desired consistency. Some people like a drier masala, others prefer it more gravy-like.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken alternatives and use plant-based yogurt for marinating.
• Gluten-Free Adaptation: Double-check that your chicken masala blend is gluten-free. Many store-bought blends contain wheat flour.
• Spice Level Adjustment: Reduce the amount of red chilli powder for a milder flavour, or add more for extra heat.
• Festival Adaptation (Onam/Kerala-style): For an Onam-special version, add a couple of tablespoons of coconut milk towards the end of cooking for extra richness. My aunt always makes it this way!

Serving Suggestions

This chicken masala is incredibly versatile. Here are a few of my favourite ways to serve it:

• With Appam: This is the classic pairing! The soft, fluffy appam is perfect for soaking up the flavourful masala.
• With Rice: Steamed rice is another great option.
• With Parotta: Flaky parotta is also a delicious accompaniment.
• With Roti/Chapati: A simple roti or chapati works well too.

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 this masala?

Bone-in chicken pieces, like thighs and drumsticks, are ideal. They stay moist and flavourful during the long cooking process.

Can I make this chicken masala ahead of time?

Yes! You can marinate the chicken and prepare the masala base (up to step 4) a day in advance. Store them separately in the refrigerator and finish cooking when you’re ready to serve.

What is the best way to serve this chicken masala traditionally?

Traditionally, it’s served hot with appam or rice, often accompanied by a side of papadums and a cooling raita.

Can I use store-bought ginger-garlic paste?

You can, but freshly crushed ginger and garlic will always give you a better flavour.

What can I substitute for curry leaves if I can’t find them?

It’s hard to perfectly replicate the flavour of curry leaves, but you can try a small sprig of rosemary or a bay leaf as a substitute. It won’t be the same, but it will add some aromatic complexity.