Chicken Masala

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Calories per Serving: 324 calories

Number of Servings: 5 – 6


  • 750g chicken
  • 2 cup chopped onions
  • Salt as required
  • 2 inch cinnamon sticks
  • 2 green cardamoms
  • 1 tsp ginger paste
  • 2 tsp coriander powder
  • 1 cup water
  • 2 tsp cumin powder
  • 1 tbsp garam masala powder
  • 1 tbsp ghee
  • 4 tbsp mustard oil
  • ½ cup minced tomato
  • 3 tsp coriander leaves
  • 2 bay leaf
  • 1 black cardamom
  • 2 tsp garlic paste
  • 1 tsp powdered turmeric
  • 2 tsp red chilli powder
  • 2 green chilli
  • 2 tsp kasoori methi powder


  1. Wash and Clean Chicken
    Thoroughly wash the chicken under running water. Rest chicken in warm salted water for 10 minutes. Drain the water and rinse again. This helps to remove the smell of the chicken.
  2. Sauté Whole Spices with Chicken
    Add oil and ghee in a pan and heat over medium flame. When the oil is hot enough, add bay leaves and both the cardamom and cinnamon. Sauté for a minute and then add finely chopped onion into it. Cook till onions turn pink. Then add the ginger-garlic paste. Fry for a minute and then add chicken pieces in it. Cook chicken for 2-3 minutes until it turns white.
  3. Add Remaining Spices and Vegetables
    Add red chilli powder, coriander powder, turmeric, cumin powder, and salt to taste. Stir to mix all the ingredients well with the chicken. Cook for a minute and then add finely chopped tomatoes and green chillies (slit and halved). Now reduce the flame and cook covered for 6-7 minutes and then uncovered till the chicken is browned.
  4. Cook for 2 – 4 Minutes with Closed Lid
    Add one cup of water and cover the pan with a lid and cook for 2-4 minutes until the chicken is tender and soft. Remove the lid and garnish with garam masala powder, coriander leaves, kasoori methi powder and cook on high flame till the oil separates. Your Masala Chicken or Chicken Masala is ready. Enjoy with butter naan, rice or roti.

*not all ingredients are available at The Care

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