Chicken Masala Recipe

Preparation time 10 minutes
Cooking time 20-25 minutes
Serving 2

For Marination
800 gms Chicken, curry cut,
Salt to taste,
2 tbsp Ghee,
1 tsp Degi red chilli powder,
½ tsp Turmeric powder,
1 tsp Coriander powder,
1 heaped tsp Ginger Garlic paste,
½ Lemon juice,

For Masala
2 tbsp Coriander seeds,
1 tbsp Black peppercorns,
2-3 Cloves,
1 Black cardamom,
2-3 Green cardamom,
1 tsp Shahi jeera,
Salt to taste,

For Bhuna Chicken
2 tbsp Oil,
1 tbsp Ghee,
1 Bay leaf,
½ tsp Black Peppercorns,
2 Cloves,
3 medium size Onions, chopped,
Seared Chicken (bhuna),
½ cup Curd, beaten,
2 tbsp Prepared masala,
2 tbsp Coriander leaves, chopped,

For Seared Chicken
2 tbsp Oil,
1 tbsp Ghee,
Marinated chicken,

For Garnish
Coriander sprig,
Tomato, wedges,
Green chilli, slit into half,


For Marination
In a large bowl, add chicken, salt to taste, ghee, degi red chilli powder, turmeric powder, coriander powder, ginger garlic paste, lemon juice and marinate well.
Keep aside for further use.

For Masala
In a non-stick pan, add coriander seeds, black peppercorns, cloves, big cardamom, green cardamom, shahi jeera.
Dry roast on low flame until the spices turn aromatic.
Transfer it into a grinder jar and grind it into a fine powder. Keep it aside for further use.

For Bhuna chicken
Heat oil in a deep bottom pan, add ghee once it’s hot, add bay leaf, black peppercorns, cloves, onions and saute on medium flame until it’s light brown in color.
Add little water, seared chicken and cook on medium flame for 4-5minutes.
Add curd, prepared masala, coriander leaves and mix everything well.
Onces the chicken is nicely cooked, serve hot with roti.
Garnished it with coriander sprig, tomato wedges, green chilli.

For Seared Chicken
Heat oil in a deep bottom pan, add ghee once it’s hot.

(Recipe By Chef Ranveer Brar)

Leave a Comment