Chicken masala recipe is one of those dishes I make when I want a flavorful chicken curry without using a long list of complicated ingredients. The key to this recipe is the freshly roasted homemade chicken masala. Coriander seeds, pepper, cumin, whole spices, and dried red chillies are roasted until aromatic and then ground into a fine powder. This gives the chicken a deep, fresh flavor that ready-made masala powders cannot fully match.
I have kept this easy chicken masala recipe simple enough for a regular home kitchen. You first prepare the homemade chicken masala powder. Then you cook onions, tomatoes, ginger garlic paste, and spices until the mixture turns soft and mushy. Finally, the chicken cooks in the masala gravy until tender.
The result is a spicy, aromatic chicken curry with a thick gravy. You can adjust the chilli and water to suit your taste. Serve it with chapathi, sambar rice, coconut rice, dosa, or plain rice.
Why you will love this chicken masala recipe
This easy chicken masala recipe has several things going for it.
- Freshly roasted spices give the curry a stronger aroma.
- You can control the spice level by adjusting the dried red chillies and pepper.
- The recipe uses everyday ingredients that are easy to find.
- The gravy works well with both rice and chapatti.
- The cooking method is straightforward. You roast, grind, sauté, and cook.
- Fresh curry leaves and coriander leaves give the best aroma
If you enjoy homemade Indian chicken curry, this is a useful recipe to keep in your regular meal rotation.
Chicken masala Ingredients
For the homemade chicken masala powder recipe
Coriander seeds: They provide the main earthy and slightly citrusy flavor. This forms the main base of the homemade masala.
Black pepper: Pepper adds heat and gives the curry its distinct spicy finish.
Cumin seeds: Cumin adds a warm, earthy aroma. Also helps in easy digestion.
Star anise: This adds a mild, sweet, aromatic note.
Cinnamon: Cinnamon adds warmth to the masala.
Cloves: Add a strong aromatic flavor.
Cardamom: Gives the spice blend a fresh fragrance.
Kashmiri red chillies: These provide color with moderate heat.
Red chillies: These add more heat and a deeper chilli flavor. Use fewer if you prefer mild chicken masala.
Note: You can skip the Kashmiri red chillies if they are unavailable. Use regular dried red chillies according to your preferred spice level.
For the chicken curry recipe
Fennel: Gives the curry a mild sweetness and aroma.
Bay leaf: This adds a subtle herbal fragrance.
Onions: Add sweetness and give freshness to the gravy. Cook them until golden brown for a richer gravy.
Tomatoes: Give tanginess and help to form the gravy.
Ginger garlic paste: This adds a strong flavor to the gravy.
Curry leaves: They give the dish a classic South Indian aroma.
Turmeric powder: Turmeric adds color and mild earthy flavor.
Chilli powder: Adjust this according to your spice preference.
Chicken: Gives the gravy plenty of flavor. Boneless chicken can also be used.
Cumin powder: A small amount boosts the cumin flavor.
Pepper powder: Add this near the end for a noticeable peppery finish.
Green chilli: This adds fresh chilli heat.
Fresh coriander leaves: Use them as a final garnish.
Ingredient substitutions
You can make a few practical substitutions without changing the basic cooking method.
Kashmiri chilli
If Kashmiri chilli is unavailable, you can skip it. You can use regular dried red chillies instead, but the final curry may have a darker or less vibrant red color.
Oil
Use sunflower oil, groundnut oil, vegetable oil, or another neutral cooking oil. You can also use coconut oil if you enjoy its flavor.
Fresh tomatoes
If your tomatoes are very sour, use slightly less tomato or balance the flavor with a small amount of additional onion.
Green chilli
Skip the green chilli if you want a milder chicken curry. The dried chillies and pepper already provide heat.
Fresh coriander
If you do not have coriander leaves, you can leave them out. The curry will still have plenty of flavor from the roasted spices and curry leaves.
How to make easy chicken masala recipe indian style (step by step)
Step 1. Dry roast the whole spices
Place a dry pan over medium heat.
Add:
- 2 tbsp coriander seeds
- 1 tbsp black pepper
- 1 tbsp cumin seeds
- 1 star anise
- 1 piece cinnamon
- 5 cloves
- 2 cardamom pods
Dry roast the spices over medium heat until they become aromatic.
Keep stirring so the spices do not burn. You only need enough heat to release their natural oils and aroma.
Step 2. Add the dried chillies
Add 6 Kashmiri red chillies and 6 dried red chillies.
Roast them for 1 to 2 minutes.
Adjust the quantity according to your spice preference. If Kashmiri chilli is unavailable, you can skip it.
Turn off the heat and let the roasted spices cool completely.
Step 3. Grind the masala
Transfer the cooled roasted spices to a spice grinder or mixer.
Grind until you get a fine powder.
Do not grind the spices while they are still very hot. Letting them cool first makes the grinding process easier and helps prevent excess moisture from forming inside the grinder.
Set the homemade chicken masala powder aside.
Step 4. Prepare the whole spices
Place a large pan over medium heat.
Add 3 tbsp oil.
Add ¼ tsp fennel seeds, 1 bay leaf, 4 cloves, 3 cardamom pods, and 2 small pieces of cinnamon.
Let the spices sizzle gently for a few seconds.
Step 5. Cook the onions
Add 4 finely chopped onions.
Sauté the onions until they turn golden brown.
Do not rush this step. Properly cooked onions give the chicken masala gravy better body and flavor.
Step 6. Add tomatoes and ginger garlic paste
Add 2 finely chopped tomatoes, 1½ tbsp ginger garlic paste, and curry leaves.
Sauté everything together.
Continue cooking until the mixture becomes soft and mushy. The tomatoes should break down and blend with the onions.
This is an important stage. If the onion and tomato mixture is still watery or chunky, continue cooking before adding the chicken.
Step 7. Add the powdered spices
Add 5 pinches of turmeric powder and 1 tsp chilli powder. Mix well.
Keep the heat at medium and stir continuously for a short time so the powdered spices do not stick to the bottom of the pan.
Step 8. Add the chicken
Add 1 kg chicken.
Sauté the chicken with the onion and tomato mixture for about 2 minutes.
Make sure every piece is coated with the masala.
Step 9. Add the homemade masala
Add 1½ tbsp of the freshly ground masala powder and ¼ tsp cumin powder. Mix well.
The roasted masala should coat the chicken evenly.
Step 10. Add water
Add about ¾ cup water.
You can adjust the quantity depending on how much gravy you want.
For a thicker chicken masala, start with less water. You can always add more later.
Mix everything well.
Step 11. Cover and cook
Cover the pan.
Cook over medium heat for 8 to 10 minutes.
Stir the gravy occasionally to prevent it from sticking or burning at the bottom.
Cooking time can vary depending on the size of the chicken pieces and the type of pan you use.
Check that the chicken is fully cooked before moving to the final step.
Step 12. Add pepper and fresh ingredients
Add 2 tsp pepper powder. Mix well.
Add 1 finely chopped green chilli.
Add fresh curry leaves and coriander leaves.
Mix everything.
Turn off the heat once the chicken is cooked and the gravy reaches your preferred consistency.
Your homemade chicken masala is ready to serve.
Watch the video of the Chicken Masala recipe in Tamil
Expert tips for a perfect chicken curry recipe
- Roast the spices carefully: Medium heat is enough. High heat can burn the coriander, cumin, and chillies quickly. Burnt spices will make the masala taste bitter.
- Cook the onions properly: Golden brown onions give the gravy a deeper flavor. Do not leave them pale and undercooked.
- Cook the tomato mixture until mushy: This creates a smoother gravy. It also helps the ginger garlic paste and spices blend into the curry.
- Use freshly ground masala: The roasted spice powder is the main feature of this recipe. Freshly ground spices release more aroma than an old spice mixture.
- Adjust the water: Start with ¾ cup water. Add more only if needed. Too much water can make the gravy thin and reduce the intensity of the masala.
- Keep the heat moderate: Medium heat gives the chicken time to cook while allowing the spices to develop their flavor.
- Check the chicken before serving: The thickest piece should be completely cooked through. If needed, cook for a few more minutes.
Common mistakes to avoid
- Burning the spices: Do not roast the whole spices over high heat. They can burn before becoming aromatic.
- Burning the chilli: Dried chillies only need 1 to 2 minutes. Remove them from the heat as soon as they become aromatic.
- Grinding hot spices: Let the roasted spices cool before grinding them.
- Adding chicken too early: Make sure the onion and tomato mixture becomes soft and mushy before adding the chicken.
- Using too much water: Adding a large amount of water can dilute the homemade masala. Add water gradually.
- Not stirring the gravy: The thick masala can settle at the bottom of the pan. Stir occasionally while the chicken cooks.
- Adding all the pepper at the beginning: This recipe adds pepper powder near the end. This gives the curry a stronger pepper aroma and finish.
Variations you may try
Mild chicken masala
Reduce the dried red chillies, green chilli, and pepper. Keep the roasted coriander and cumin for flavor.
Spicy chicken masala
Use the full quantity of dried chillies and pepper. You can also add another green chilli if you enjoy extra heat.
Boneless chicken masala
Use boneless chicken pieces for a quicker version. Watch the cooking time because boneless chicken can become dry if overcooked.
Chicken masala with coconut
For a richer South Indian variation, add a small amount of fresh coconut milk near the end. Keep the heat low after adding it and avoid prolonged boiling.
Dry chicken masala
Use less water and cook uncovered toward the end. Allow the gravy to cling to the chicken pieces.
Extra gravy chicken masala
Add more water during cooking and adjust the salt and spice level as needed. This version works especially well with rice.
What to serve with chicken masala
The quick and easy Chicken masala works well with many Indian side dishes.
Try it with:
- Chapathi
- Plain rice
- Sambar rice
- Coconut rice
- Dosa
- Idli
- Parotta
- Jeera rice
- Ghee rice
For a simple meal, serve the chicken masala with chapathi and sliced onions.
For a rice meal, pair it with plain rice or coconut rice. The spicy gravy mixes well with rice and makes a satisfying lunch or dinner.
How to store chicken masala
Let the chicken masala cool before storing it.
Transfer the curry to a clean, airtight container.
Refrigerate it within about 2 hours of cooking.
For best quality, use refrigerated chicken masala within 1 day.
Do not repeatedly cool and reheat the entire batch. Take out only the amount you plan to eat.
How to reheat chicken masala
For stovetop reheating:
- Place the required portion in a pan.
- Add a small splash of water if the gravy has thickened.
- Heat over medium-low heat and stir occasionally.
For microwave reheating:
- Place the chicken in a microwave-safe container. Cover loosely and heat in short intervals, stirring between intervals.
- Make sure the chicken is heated thoroughly before serving.
How to choose chicken for this recipe
Fresh chicken makes a noticeable difference in the final dish.
For chicken gravy, you can choose bone-in curry-cut pieces if you want a richer gravy.
Look for:
- Fresh-looking chicken with a clean appearance
- Firm flesh
- No unpleasant smell
- Pieces that are reasonably similar in size
Similar-sized pieces cook more evenly.
If you use a whole chicken cut into curry pieces, ask for medium-sized pieces. Very large pieces can take longer to cook, while very small pieces can become dry.
If using boneless chicken, thigh meat is a good option because it generally stays more tender during cooking.
Frequently asked questions
Can I use store-bought chicken masala powder?
You can, but this recipe is designed around freshly roasted and ground spices. Homemade masala gives the curry a fresher aroma and lets you control the spice blend.
Can I use boneless chicken?
Yes. Boneless chicken works well. Reduce the cooking time if the pieces are small and check them earlier.
Why does my chicken masala taste bitter?
The most common reason is burnt spices. Roast the whole spices over medium heat and remove them from the pan once they become aromatic.
How can I make chicken masala less spicy?
Reduce the dried red chillies, chilli powder, pepper powder, and green chilli. You can also add a little more water to create a milder gravy.
How much water should I add?
This recipe uses about ¾ cup water for 1 kg chicken. You can adjust this based on your preferred gravy consistency.
Can I prepare the masala powder in advance?
Yes. You can roast and grind the spices ahead of time. Store the cooled spice powder in an airtight container in a cool, dry place.
Can I make this chicken masala less oily?
You can reduce the oil slightly, but keep enough to sauté the onions and spices properly. Using too little oil may make the masala stick to the pan.
Chicken Masala Recipe Card
Chicken Masala Recipe
Ingredients
For the masala powder:
For the curry:
Instructions
- Dry roast coriander seeds, pepper, cumin seeds, star anise, cinnamon, cloves, and cardamom over medium heat until aromatic.
- Add Kashmiri red chillies and dried red chillies. Roast for 1 to 2 minutes. Turn off the heat and let the spices cool.
- Grind the roasted spices into a fine powder.
- Heat 3 tbsp oil in a pan.
- Add fennel seeds, bay leaf, cloves, cardamom, and cinnamon.
- Add chopped onions and sauté until golden brown.
- Add chopped tomatoes, ginger garlic paste, and curry leaves.
- Cook until the mixture becomes soft and mushy.
- Add turmeric powder and chilli powder. Mix well.
- Add 1 kg chicken and sauté for about 2 minutes.
- Add 1½ tbsp homemade masala powder and ¼ tsp cumin powder.
- Add about ¾ cup water and mix.
- Cover and cook over medium heat for 8 to 10 minutes. Stir occasionally.
- Add 2 tsp pepper powder, chopped green chilli, curry leaves, and coriander leaves.
- Mix well and cook until the chicken is fully cooked.
- Serve hot with chapathi, sambar rice, coconut rice, dosa, or plain rice.
Notes
- • Skip Kashmiri chilli if it is unavailable.
• Adjust the dried red chilli and pepper according to your spice preference.
• Add water gradually to control the gravy consistency.
• Cook the onion and tomato mixture until mushy before adding the chicken.
• For a thicker chicken masala, use less water and cook uncovered for a few extra minutes.
The most important part of this easy homemade chicken tikka masala is the freshly roasted spice blend. Take your time while roasting the spices and cooking the onion and tomato mixture. Those two steps build most of the flavor.
You do not need complicated techniques to make a good chicken curry. Control the heat, avoid burning the spices, cook the onions and tomatoes properly, and adjust the water to your preferred consistency.
Once the chicken is cooked, finish it with pepper, green chilli, curry leaves, and coriander leaves. Serve the curry hot with your favorite rice or roti.
This homemade chicken masala is easy to adapt. Make it mild for a family meal, increase the pepper and chilli for a spicy version, or reduce the water for a thicker masala.
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