Spicy Chicken Masala (Perfect for Rice & Roti)

This is not your average creamy Butter Chicken. This is the Sunday Special.

When you want a chicken curry that wakes up your taste buds, clears your sinuses, and leaves you reaching for a second glass of water (in a good way), this Spicy Chicken Masala is the answer.

It’s a robust, semi-dry curry where the onions and tomatoes are cooked down until they practically disappear into a thick, clinging masala. It’s versatile enough to be scooped up with a hot Chapati or mixed into steaming white Rice.

The Secret to "Masala" Texture

The difference between a "Curry" and a "Masala" is the water content. A curry is runny; a masala is thick and intense. To achieve this, we use the Bhuna (Roasting) technique—frying the spices and onions until the oil separates. Patience is the main ingredient here!

👩‍🍳 Step-by-Step Instructions

Step 1: Marinate the Chicken

In a large bowl, mix the chicken pieces with yogurt, ginger-garlic paste, turmeric, red chili powder, salt, and lemon juice.
Mix well, cover, and let it sit for at least 30 minutes. The yogurt tenderizes the meat so it doesn't get rubbery during the spicy cooking process.

Step 2: The Aromatics

Heat oil in a heavy-bottomed pan (Kadhai). Add the Whole Spices (bay leaf, cloves, cinnamon, cardamom). Let them sizzle for 10 seconds to release their oils.

Step 3: Browning the Onions (Critical Step)

Add the chopped onions. Fry them on medium-high heat. Stir frequently.

Goal: You want them Deep Golden Brown. Not translucent, not burnt, but dark gold. This will take about 8-10 minutes. If you rush this, the curry will taste sweet instead of savory.

Step 4: The Spicy Base

Lower the heat. Add the remaining ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell vanishes.
Now, add the dry spice powders: Coriander, Cumin, and Kashmiri Chili Powder. Give it a quick stir (don't burn them!). immediately add a splash of water if it sticks.

Step 5: The "Bhuna" (Sauté)

Add the tomato puree and salt. Cook this mixture on medium heat for 6-8 minutes.
The Sign of Success: You will see oil starting to ooze out from the sides of the masala paste. This means the tomatoes are fully cooked.

Step 6: Cooking the Chicken

Add the marinated chicken to the pan. Crank the heat up to high. Toss and fry the chicken in the masala for 5 minutes. This sears the meat and coats it in flavor.

Add 1 cup of warm water. (Use less water for Roti, more for Rice). Mix well.

Cover the lid and simmer on low heat for 20-25 minutes. Stir once in between.

Step 7: The Finish

Open the lid. The chicken should be tender and falling off the bone. The gravy should be thick and red.

Sprinkle the Garam Masala and crush the Kasuri Methi between your palms and add it. Garnish with plenty of fresh coriander leaves.

🍽 Serving Suggestions

This masala is bold, so pair it with simple sides:

• For Roti Lovers: Serve with hot, buttered Chapatis or Parathas. The thick masala scoops up perfectly.
• For Rice Lovers: Serve with steamed Basmati Rice or Jeera Rice.
• Cooling Side: A bowl of Cucumber Raita is highly recommended to balance the spice!

Common Questions

Q: Can I use boneless chicken?
A: You can, but bone-in chicken releases juices into the gravy that makes it much tastier. If using boneless, reduce cooking time to 15 minutes.

Q: My gravy is too watery. What do I do?
A: Simply remove the lid and cook on high flame for 5 minutes. The excess water will evaporate, leaving you with a thick, rich masala.

Warning: This dish may cause extreme happiness and mild sweating! Enjoy! 🌶️