Chicken Masala

I was craving for chicken masala and I wanted it to be spicy and very “masalafied”. I love all that masala which you can just have with plain rice, bread or even with dosa.

So, when I searched the net for something good, I came across this Chettinad Chicken Masala recipe from a blog called This was the first time I stumbled upon this website and as I went thru the recipe, I kinda liked it but modified it along the way for more masala.

I think I went overboard on the masala bit but hey, no one’s complained till now and only cos I haven’t shared it with anyone…. πŸ˜‚.


  • Chicken – half, cut into medium sized pieces
  • Onion – 1 large, chopped
  • Ginger – 1 cm, finely chopped
  • Garlic – 1 cm, finely chopped
  • Tomato – 2, chopped
  • Cumin powder – 1 tsp
  • Coriander powder – 2 tsp
  • Chilli powder – 1 tbsp
  • Fennel powder – 1 tsp
  • Chicken masala powder – 3 heaped tbsp
  • Black pepper powder – 1 tsp
  • Curry leaves – fistful
  • Water
  • Oil
  • Salt


  • Heat oil and add the onions and curry leaves. Saute until the onions turn golden brown.
  • Next, add all the spices – cumin, coriander, chicken masala powder, pepper, fennel powder, chilli powder and saute for about a minute until fragrant.
  • Add the chopped ginger and garlic and saute for 5 seconds before adding the tomato. Cook until the tomatoes turn almost pulpy.
  • Add the chicken to the masala mix and toss to coat well.
  • Add 1 cup water and salt and cook covered for 15-20 mins until the chicken is cooked and soft. Open the lid and cook further until the gravy turns thick and the masala coats the chicken.
  • When the chicken pieces are ready, remove from fire.

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