Spicy Chicken Masala Recipe

By Suvomita Sinha Modak

Spicy Chicken Masala is a vibrant and flavorful dish that brings together the rich, aromatic spices of Indian cuisine with tender, succulent chicken. This recipe is perfect for those who love a bit of heat and a burst of bold flavors in their meals. The dish typically involves marinating chicken in a blend of yogurt and spices, then cooking it in a fragrant sauce made with tomatoes, onions, garlic, ginger, and a medley of spices like cumin, coriander, turmeric, and chili powder. The result is a hearty, spicy, and deeply satisfying curry that pairs wonderfully with rice, naan, or roti. Whether you’re a seasoned cook or a beginner, this Spicy Chicken Masala recipe is sure to impress and become a favorite in your culinary repertoire.

Ingredients:

For Marination:

• 500g chicken (bone-in or boneless, as per preference)
• ½ cup thick curd (yoghurt)
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• ½ tsp chicken masaala
• 1 tsp garam masala powder
• 1 tbsp lemon juice
• 1 tsp salt

For the Masala Gravy:

• 2 tbsp oil or ghee
• Whole Garam masala (3 green cardamom, 2 cloves, 1 small crushed cinnamon stick and 3 to 4 peppercorns)
• 2 large onions (finely sliced)
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• ½ tsp chicken masaala
• 1 tsp kasuri methi (dried fenugreek leaves)
• Salt to taste
• Sugar to taste
• ½ tsp fresh cream
• Cashew nut paste
• Fried onion and curd paste
• Fresh coriander leaves for garnish

Method:

Step 1: Marination

1. In a large bowl, mix curd, ginger-garlic paste, red chilli powder, chicken masala, garam masala,, lemon juice, and salt.
2. Add the chicken pieces and coat them well with the marinade.
3. Cover and let it marinate for at least 30 minutes to 1 hour.

Step 2: Cooking the Masala

1. Heat oil or ghee in a pan. Add whole garam masala (3 green cardamom, 2 cloves, 1 small crushed cinnamon stick and 3 to 4 peppercorns)
2. Add sliced onions and sauté until golden brown and add ½ tsp ginger and garlic paste
3. Add the marinated chicken and cook on medium heat until the chicken turns slightly brown.
4. Pour Fried onion and curd paste and cook until the oil starts separating from the masala.
5. Add red chilli powder, turmeric powder, coriander powder, and chicken masala. Mix well.
6. Cover and let the chicken cook on low heat for 15-20 minutes, stirring occasionally. If needed, add a little water to adjust the consistency.
7. Once the chicken is tender, add the cashew nut paste and crush and add kasuri methi. 
8. Garnish with fresh coriander leaves and serve hot.

Serving Suggestions:

• Serve with roti, naan, or steamed rice.
• A side of sliced onions and lemon wedges enhances the flavour.