How to make chicken masala recipe?
Different places use to make this finger-licking chicken masala recipe in a way that suits them. Some like to prepare it with loads of spices and tenderize it with yogurt flavor while other like to deep in the delicious taste of coconut. It is easy to know how to make chicken masala recipe but there are loads of variations that you can do at your end.
The traditional chicken masala recipe always cooked with loads of Indian spices. However, the modern way of cooking this very same dish comes by marinating the chunks of chicken and mixes into with spicy gravy.
Learning how to make chicken masala recipe is quite simple and it needs a lot of self-motivation to make a fine dine at a dawn of a pleasant day or to cook for someone special. The name chicken masala, whereas the term, “Masala” itself means in Hindi, “spices” and yes, that is what we can understand from this recipe.
How to make easy chicken masala recipe restaurant style
- Course Chicken, Main Course
- Cuisine Asian, Indian
There are so many different ways to cook chicken in all over the world but a few recipes are really making us to repeat in the kitchen. Chicken masala recipe is best known Asian curry recipe just because it is prepared with blended taste of so many herbs and spices to bring an aromatic flavored dish for your dinner.
- 2 lbs chicken leg and breasts pieces
- 2 finely chopped onions
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 5 oz/150 ml plain yoghurt or 3 oz/100 ml of thick yoghurt
- 2 green chillis slit
- 1 inch chopped onion
- 3 red tomatoes of medium sized diced
- 10 black peppercorns
- 1 inch of cinnamon
- 8 pieces of cloves
- 4 pieces of green cardamoms
- 2 bay leaves
- 1 tbsp Kashmiri red chilli or Paprika powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala powder or allspice powder
- 1 1/2 tbsp coriander powder
- 1+1+1 tbsp clarified butter or oil
- Coriander leaves or Cilantro leaves to garnish
- 1 tsp of lime juice
- Salt to taste
Take a deep bowl and add washed and dried chicken pieces. Rub the chicken pieces with 1/2 tsp of ginger and 1/2 tsp of garlic paste to cover the pieces well. Add half of Kashmir red chilli or paprika powder, turmeric powder and 1/2 tsp of lime juice and give it a good mix. Set it aside to marinate for at least 30 minutes or maximum overnight.
In a blender add cloves, cinnamon, cardamom, bay leaf, cloves, peppercorns, green chilli and a little water. Make a fine paste of the ingredients and set it aside in a bowl.
Use the same blender to make a fine paste of red tomatoes. Set it aside.
Use a large saucepan to heat 1 tablespoon of oil or clarified butter on medium high flame. Add the chopped onions. Stir in between and fry it for 10 minutes until it becomes translucent or turns golden brown in color.
Add remaining 1/2 teaspoon of ginger and 1/2 teaspoon of garlic paste and fry it for 1 minute until the raw smell goes out. Add the yoghurt and turn the flame to low. It helps yoghurt not to burn.
Add 1/2 tbsp of Kashmiri red chilli or paprika powder and 1 tbsp of coriander powder. Fry it with the mixture for 7-8 minutes or until the oil starts separating from the sides. Stir occasionally.
Add the tomato puree and give it a good mix. Now, cook the tomato on medium flame for 5-6 minutes until the tomatoes become tender and soft. (You may need to add a bit more oil. Instead of oil if you are using clarified butter add the oil and if you are using oil then add clarified butter for a better taste.)
Now turn off the flame and transfer the Indian curry paste to a bowl. You can store this in your refrigerator and use it for next 7 days to make any curry of your choice. You can grind this to make a fine paste for a variation as well.
Now, in the same large saucepan add 1 tbsp of oil or clarified butter. Fry the chicken pieces on medium flame or until it turns brown in color. Stir occasionally.
Add the stored masala paste and water as necessary. You can decide the consistency of the gravy depending on what you are going to eat with, I preferably like a cup of water.
Turn the flame to low and simmer it for at least 15 minutes.
Add garam masala powder and simmer it again for next 5 minutes or until the chicken pieces cooked well.
Turn off the flame now and garnish the gravy with chopped coriander leaves or cilantro leaves.
Serve it hot with your favorite Indian chapati or rice.
If you are going to marinate the chicken pieces for overnight, add and mix the yoghurt onto chicken pieces in marination step and skip to add with preparing the gravy.
Once you are all done with the mixture of chicken masala, grind and make a fine paste for variation and a nice look. Even store it to use for next 1 week. You can cook chicken masala, paneer masala or with mushroom masala.
It is all up to you!! You can make this dish more or less spicy depends on your choice but it isn’t too spicy if you are scared of the name it has. If you ask any Indian you know, how to make chicken masala recipe s/he will surely love to guide you the best recipe s/he prepared in his/her life.
We prepared the chicken masala recipe with some great spices like black peppercorns, cinnamon, cloves, green cardamoms and bay leaves that adds a wonderful aromatic flavor to this delicious dish. So, on a winter night when you want to have a family feast on the table, chicken masala recipe can really give you pleasure serving.