Sunday afternoons, especially in our kitchen, were synonymous with the aroma of Chicken Masala Gravy wafting through the house, coaxing every soul in the house towards the dining table even before the dish was served on the table. I developed this recipe by observing my mother’s dexterous hands, not her measurements, and it took me several attempts to recreate the flavors that danced within this dish. It is a rich, aromatic, and mildly spicy delicacy best experienced with steaming hot rice or soft rotis.
At a Glance
- Chicken Masala Gravy is a popular Indian dish.
- The dish pairs perfectly with fried rice or vegetable pulao but also complements well with naan, paratha, or luchis.
- Chicken Masala Gravy tastes unique with a perfect harmony of spiciness, savoriness, richness, and tanginess.
- It takes me an hour and a half to cook this dish at home, including 30 minutes of marination time.
- If you want some alternatives to this dish, try Chicken Tikka Masala, Butter Chicken, Chicken Curry etc.
The Ingredients:
- Chicken: 1 and ½ kg (cut and cleaned)
- Onion: 300 gms (finely chopped)
- Ginger-Garlic Paste: 4 tbl spoons (2 tbl spoons Each of Ginger Paste and Garlic Paste)
- Turmeric Powder: 1 and ½ tbl spoon
- Chili Powder: 1 and ½ tbl spoon
- Kashmiri Red Chili Powder: 1 tbl spoon
- Coriander Powder: 1 tbl spoon
- Cumin Powder: 1 tbl spoon
- Garam Masala Powder: 1 tbl spoon
- Juice of 1 lemon (or 1 tbsp vinegar)
- Coriander Leaves – 1 tbl spoon
- Mustard Oil – 4 tbl spoon
- Salt to Taste
- Water as required
- Whole Spices: Bay Leaves: 2, Cinnamon Sticks: 2, Black Cardamom: 1, Green Cardamom: 4, Cloves: 2, Black Pepper: 8, Cumin Seeds: 1 tsp
How to Cook Chicken Masala Gravy (Step by Step Images)?
1. Marinate the chicken with 2 teaspoons of salt, lemon juice, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and cumin powder. Set it aside for half an hour.
2. Keep the marinated chicken aside.
3. Put a wok on the stove.
4. Once the wok is hot, pour mustard oil into it.
(Pro tip: I always cook this dish in mustard oil. It gives a sharper and more pungent Bengali touch.)
5. Add the whole spices to the smoking oil. Stir for 1 minute.
6. You will now notice the aroma coming out of them. Add chopped onions and fry until they turn light brown.
(Pro Tip: I usually keep the flame low here because over-fried onions turn the gravy dark and render a slightly burnt taste.)
7. Add the marinated chicken pieces.
8. Mix well and cover the wok with a lid. Leave it for 5 minutes.
9. Open the lid. The chicken has already started releasing water. Add 4 teaspoons of salt, garam masala, and Kashmiri red chili powder.
10. Mix well and cover the wok for 5 minutes.
11. Stir again and keep it covered for another 5 minutes.
12. Stir again and add water. Cover the pan for 15 minutes to allow the chicken to boil.
(Pro Tip: I always add warm water at this stage. It maintains the temperature and makes the gravy stay smooth.)
13. Adding coriander leaves to the Chicken Masala Gravy.
14. Chicken Masala Gravy is ready.
Put Your Own Spin
- If you add some extra bulk, add a few potato chunks, as I do sometimes.
- When I add a little yogurt in the marinade, it makes my dish notably richer and softer.
- I skip the lemon and use raw mango sometimes instead.
- Bone-in chicken thighs make for a much richer, fattier gravy altogether.
- I have sometimes thrown in cashew paste to make it creamier and restaurant-style.
Chicken Masala Gravy Recipe Easy Remedies
Q: The chicken does not taste seasoned enough even after adding all the spices in step 1. Why?
A: The chicken was probably not marinated properly. Marinate it for at least half an hour or even an hour for best results.
Q: My onions are not turning brown and are just getting soft. Why is it so?
A: Your flame is probably low, increase it to medium when adding the onions in step 6.
Q: Can I skip the marination process? It takes too long.
A: Yes, you can skip it, but I would not do it because the chicken will not be flavorful as it should. Marinating it for 30 minutes is better.
Q: My gravy tastes bland and slightly undercooked. What did I do wrong?
A: You probably did not cook the spices for long enough before adding the onions. Make sure to cook them for a full minute.
Recipe Card:
Chicken Masala Gravy
Ingredients
- Chicken: 1 and ½ kg cut and cleaned
- Onion: 300 gms finely chopped
- Ginger-Garlic Paste: 4 tbl spoons 2 tbl spoons Each of Ginger Paste and Garlic Paste
- Turmeric Powder: 1 and ½ tbl spoon
- Chili Powder: 1 and ½ tbl spoon
- Kashmiri Red Chili Powder: 1 tbl spoon
- Coriander Powder: 1 tbl spoon
- Cumin Powder: 1 tbl spoon
- Garam Masala Powder: 1 tbl spoon
- Juice of 1 lemon or 1 tbsp vinegar
- Coriander Leaves – 1 tbl spoon
- Mustard Oil – 4 tbl spoon
- Salt to Taste
- Water as required
- Whole Spices: Bay Leaves: 2 Cinnamon Sticks: 2, Black Cardamom: 1, Green Cardamom: 4, Cloves: 2, Black Pepper: 8, Cumin Seeds: 1 tsp
Instructions
- Marinate the chicken with salt, lemon juice, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and cumin powder. Set it aside for half an hour.
- Keep the marinated chicken aside.
- Put a wok on the stove.
- Once the wok is hot, pour mustard oil into it. (Pro tip: I always cook this dish in mustard oil. It gives a sharper and more pungent Bengali touch.)
- Add the whole spices to the smoking oil. Stir for 1 minute.
- You will now notice the aroma coming out of them. Add chopped onions and fry until they turn light brown. (Pro Tip: I usually keep the flame low here because over-fried onions turn the gravy dark and render a slightly burnt taste.)
- Add the marinated chicken pieces.
- Mix well and cover the wok with a lid. Leave it for 5 minutes.
- Open the lid. The chicken has already started releasing water. Add salt to taste, garam masala, and Kashmiri red chili powder.
- Mix well and cover the wok for 5 minutes.
- Stir again and keep it covered for another 5 minutes.
- Stir again and add water as required. Cover the pan for 15 minutes to allow the chicken to boil. (Pro Tip: I always add warm water at this stage. It maintains the temperature and makes the gravy stay smooth.)
- Adding coriander leaves to the Chicken Masala Gravy.
- Chicken Masala Gravy is ready.
