Indian chicken masala recipe | How to make spicy masala chicken

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Pat the chicken dry, then put it in a large bowl with the ginger garlic paste, turmeric, red chilli powder, salt, yogurt if using, and garam masala. Mix to coat.
2. Cover and leave for 45 minutes to 1 hour, or overnight in the fridge.
3. Heat the oil in a pan. Add the cloves, cinnamon, cardamom and bay leaf, taking care as they may splutter.
4. Add the green chillies and onions. Fry on medium to medium-high heat for 5 to 6 minutes, then lower the heat and cook a few more minutes until the onions turn golden.
5. Stir in the ginger garlic paste and fry for 1 minute, until its raw smell is gone.
6. Add the tomato puree, salt, red chilli powder and garam masala. Fry for 2 to 3 minutes, until fragrant and the oil starts to separate.
7. Add the marinated chicken and sauté on medium-high heat for 4 to 5 minutes. Turn the heat to low, cover and cook for 5 minutes.
8. Stir in the coriander or mint leaves. Cover and cook on low heat until the chicken is fully cooked and tender. For a dry masala, add no water; the chicken cooks in its own juices.
9. For a gravy version, add a little hot water or coconut milk after the herbs and simmer until thick and the chicken is cooked through. If using coconut milk, add more red chilli and garam masala when frying the tomato.
10. The chicken is done when its internal temperature reaches 165°F (74°C), or when the meat pulls apart easily with a fork.
11. Taste and add more salt or garam masala if wanted. Optionally stir in 2 to 3 tablespoons of heavy cream. Garnish with coriander leaves and serve hot.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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