Recipe for Masala Chicken
Chicken dishes are a staple in Indian households and restaurants. Among the variety of preparations, Masala Chicken stands out for its rich, aromatic, and spicy flavors. This dish has become a favorite across India due to its perfect balance of spices and the tenderness of chicken that absorbs the masala beautifully. Whether you are preparing for a family dinner, a festive occasion, or simply craving something flavorful, Masala Chicken never disappoints. In this blog, we will explore the step-by-step recipe for Masala Chicken, the ingredients required, tips to enhance the flavor, and variations you can try to make it your own.
Ingredients You Will Need
The success of any chicken recipe lies in the freshness of ingredients and the proper use of spices. For Masala Chicken, gather the following:
● 1 kg chicken (cut into medium pieces, cleaned and washed)
● 3 large onions (finely sliced)
● 3 tomatoes (pureed or finely chopped)
● 2 tablespoons ginger-garlic paste
● 4 green chilies (slit lengthwise)
● 1 cup curd (whisked)
● ½ cup cooking oil or ghee
● Fresh coriander leaves (chopped)
● Whole spices: 2 bay leaves, 5-6 black peppercorns, 2-3 green cardamoms, 1 black cardamom, 1-inch cinnamon stick, 2 cloves
● Spice powders: 2 teaspoons red chili powder, 1 teaspoon turmeric powder, 2 teaspoons coriander powder, 1 teaspoon garam masala powder, 1 teaspoon cumin powder
● Salt to taste
● Water as required
Step-by-Step Recipe
1. Marination of Chicken
Begin by marinating the chicken pieces. In a large bowl, add chicken, whisked curd, turmeric powder, red chili powder, salt, and 1 tablespoon of ginger-garlic paste. Mix well to coat the chicken evenly. Allow it to marinate for at least 1 hour. Marination ensures that the chicken remains juicy and flavorful.
2. Preparing the Base Masala
Heat oil or ghee in a heavy-bottomed pan or kadhai. Add the whole spices (bay leaves, peppercorns, cardamoms, cinnamon, and cloves) and sauté until aromatic. Next, add the sliced onions and cook them on medium flame until golden brown. This step is crucial as the caramelized onions form the base of the gravy.
3. Adding the Tomato Puree
Once the onions are browned, add ginger-garlic paste and green chilies. Sauté for a couple of minutes until the raw aroma disappears. Then add the chopped or pureed tomatoes. Cook until the oil starts separating from the masala. This indicates that the tomatoes are well cooked.
4. Incorporating the Spices
Now, add red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 2-3 minutes. This step enhances the depth of flavor in the gravy.
5. Cooking the Chicken
Add the marinated chicken to the masala mixture. Stir to ensure the pieces are coated well with the spices. Cover the pan and cook on medium flame for 15 minutes, stirring occasionally.
6. Simmering the Gravy
Add water depending on how thick or thin you want the gravy. Stir well and let it simmer for 20-25 minutes on low heat until the chicken is cooked thoroughly and the flavors are absorbed.
7. Final Touches
Sprinkle garam masala powder and chopped coriander leaves. Mix gently and allow it to rest for 5 minutes before serving.
Serving Suggestions
Masala Chicken tastes best with naan, paratha, roti, or steamed basmati rice. You can also pair it with jeera rice or pulao for a complete meal.
Tips to Enhance Flavor
● Always marinate chicken for a minimum of 1 hour to let the spices penetrate.
● Use ghee instead of oil for a richer taste.
● Slow cooking on a low flame enhances the flavor of the dish.
● Adjust the level of spice according to your preference by controlling the green chilies and red chili powder.
Variations
● Masala Chicken Curry: Add more water and make it into a thinner gravy suitable with rice.
● Dry Masala Chicken: Reduce the water and cook until the masala coats the chicken pieces, giving a semi-dry preparation.
● Creamy Masala Chicken: Add a few tablespoons of cream at the end for a richer, restaurant-style flavor.
Masala Chicken is more than just a dish—it represents the magic of Indian spices and culinary tradition. Once you try it, you will find it becoming a regular feature in your kitchen.
