Spicy Chicken Masala Curry


There are certain recipes which always remain our favorites and we can never be tired of cooking them over and over again. One such favorite recipe that I cook often and is enjoyed by my family and friends is the Spicy Chicken Masala Curry. Its better than any restaurant recipe. This chicken curry recipe is not a fancy one, very simple, straightforward and quick to make. I don’t remember the recipe source, its been there in my recipe files since ages, thought I’d share it.

Spicy Chicken Masala Recipe

There are endless variations to the chicken curry and today’s chicken curry is prepared with the same basic ingredients as any normal chicken curry, the only other major ingredient is cashewnut paste. The spice level of the curry is high due to the use of black pepper and chilli powder. But the blending of cashewnut paste with the spices offsets the spicy flavor of the curry and gives this dish its unmistakable, not-too-rich, subtly sweet, warm and spicy flavor.

Spicy Chicken Masala Recipe

Recipe source: From my recipe files

Prep & Cooking Time: 30-35 mts

Serves 4-5 persons

Cuisine: South Indian

.

Ingredients:

Marinate:

½ kg chicken, washed and cut into medium sized pieces

3 tbsp curds

1 tsp red chilli powder (adjust to suit your spice level)

¼ tsp turmeric pwd

salt to taste

Make a paste:

6-7 cashewnuts

4-5 tbsps milk

Dry roast and make a fine powder:

1” cinnamon

10-12 curry leaves

3 cloves

Rest of the ingredients:

3-4 tbsps oil

2 big onions finely chopped

1 large tomato finely chopped

1 tsp ginger-garlic paste

1 tsp coriander powder

3/4 tsp black pepper powder (adjust to suit your spice level)

¼ tsp cumin powder

coriander leaves for garnish

1 Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.
2 While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
5 Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
6 Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
7 Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
8 Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
9 Garnish with fresh coriander leaves.

Spicy Chicken Masala Curry

Note:

Adjust the spices according to your choice. Dont over fry the masala too much or burn it as its the masala paste which gives the chicken its flavor. If you dont have curry leaves on hand, don’t worry. Do add more water for a gravy consistency. One variation is add a tbsp of coconut paste and juice of half a lemon to the above curry for added flavor.

Spicy Chicken Masala Curry

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  chicken

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297 thoughts on “Spicy Chicken Masala Curry

  1. Sailu,
    Your blog and the photos are gorgeous!!!
    I love chicken masala, thanks for the recipe and your advise on variations (I don’t get curry leaves here). I’m going to try it and let you know how mine turns out.
    Another question I’m afraid I have to ask you here (sorry I just can’t get to your Jihva’s post)… Is green pea classified as lentil? I want to use it to join the event. Thanks in advance.

    Thank you for your kind words on my blog, Gattina.
    To answer your question, yes, you can use green pea ..
    all legumes and pulses are allowed for JFI- Dal event.

    1. Hee Sailu really pictures are very good….immediately am feeling to eat..
      Where you got???
      or you prepared and took photo..

      :))

  2. Hi Sailu,

    Wow, the photo is really amazing. Very professional. Thanks for sharing.
    -Nila

    Thank you, Nila..:)

  3. Hi,
    I am a regular visitor to your blog, I love your food, I am from hyd, but a north indian, born and brought up in Hyderabad, I love spicy andhra food.
    I love chicken, I cook it quite often, my DH also loves it a lot, your recipe looks quite tempting, I am going to try this for sure.
    Thank you so much for sharing it with us.

    Thank you for dropping by and your kind words on my blog, Radha.
    Nice to know you enjoy spicy Andhra food. I have a few N. Indian
    friends who just love andhra food and let me tell you, I relish North
    Indian cuisine..:)

  4. Wow sailu, the recipe looks yummy. I made chicken masala yesterday, I should have waited a day to try yours. I was looking for chicken masala for long time, thanks for sharing this recipe- will try soon:)

    Priya, do try it and let me know how it turned out.

  5. Sailu,

    Once again a great recipe there. How do you manage to take such wonderful pictures ? I have recently tasted chicken and your recipe is motivating me to try cooking a chicken dish myself and eat it again. Kudos to your post!

    Still learning how to use the digi cam I have, Nav.
    You will love this chicken curry for sure.

  6. Sailu,

    Incredible photos! I would really love to try your recipe, where would I get some curds or what would I susbstiture if I cannot find them?

    Thank you, Pamela. You can use yogurt. If you dont have either,
    then replace it with 2 tbsps of lemon juice.

  7. Sailu: Gorgeous pictures and yummy recipes. They looks perfect and your pictures are peaking day-by-day :). I am going to have guests tomm evening and definitely going to try making this. Let you know how it turned out. Thanks for sharing this recipe.

    I hope you have a great weekend with your friends and hope you enjoy the chicken curry…:)

  8. Sailu, lovely dish.mouth watering..slup..slup..Going to make it this sunday..I was trying to post kadai chicken today..but somehow the blogger is not working..the picture is making me really hungry…Good one …

    I saw your Kadai Chicken post just now…it’s an absolutely mouth-watering picture ..:)
    Hope you like the chicken curry, Sudha.

  9. Hi Sailu ,another perfect yummy dish from ur kitchen ur family is so lucky to have a excellent cook. In my next trip to India I should surely plan for some classes from u:) ..mee snaps chustunte avi snaps kadu asalu dish akkada petinatu untundi.

    Tanuja, your too kind. Drop in anytime..your most welcome..:)

  10. Sailu,
    I’ve made this chicken masala, it is increditably delicious!!! I can’t believe I’m able to make such a fantastic Indian dish, all because of your great recipe (and very clear instruction)! Thank you so much, Sailu!
    But your dish looks really nice, especially that beautiful red oil on the gravy, I don’t know why I can’t get that red oil in mine… can you please advise?

    I am so glad you enjoyed the dish, Gattina..:). The red color of the
    oil you see is from the chilli pwd used in the dish. It depends on which
    brand of chilli pwd or type of red chillis you use. Kashmiri red chillis
    give that red color. I dont buy the ready made store bought chilli pwd.
    I sun-dry the dry red chillis and then grind them to a fine powder.

    Even cumin (jeera), dhania (coriander seeds) and garam masala are all
    dry roasted in a pan and then ground into fine powders. None of the
    masalas are store-bought, except a few like chole masala or chaat
    masala. The flavor of home-made freshly ground masalas are far superior
    to branded ones. That has been my experience.

  11. This is one of my favorite Indian recipe… I tried it last year in Little India in S’pore and I loved it. I am now making it using the recipe I got from an Indian taxi driver… a very nice and funny guy. I will try your version too. Thanks.
    Ciao.

    I hope you enjoy this version too, Orchidea..:)

  12. Sailu,

    Thanks for explaining the details. I ground my own spice except the chilli, glad that you told me more about it! My knowledge on Indian cusine is extremely skin-deep, I’m so lucky having you here to teach me. Your site is absolutely informative, inspiring, and beautiful!
    I want more people exposing to Indian food, these two days am going to post my photos, and give credit to you (link added). Hope it’s okay to you 🙂
    Finally, thanks again for telling me more about JIHVA – lentils.

    Gattina,
    I am so happy to learn that you want more people to get exposed to Indian food..:)
    Thank you so much and yes, you can post your pictures of the chicken masala you
    cooked. I am curious to see them ..:)

  13. Sailu,
    I think Indian (and a few asian) cusine is excellent! I hope many of us while are so busy in making western dishes, still please don’t forget this Oriental gem 🙂 My husband has already asked me when he can have this dish again!

    Feel so happy when you refer to the chicken curry as an oriental gem.:)

  14. Awesome !!!!….I made this dish for my parents and they liked it so much….Thanks for sharing ..

    Padmini, I am so glad your parents liked the chicken curry…:):)

  15. Sailu,

    Your dishes really looks amazing

    I do the chicken curry as same but I add kasoori methi to bring aromatic flavor.

    I loved your capsicum masala rice and I will give a try

  16. Sailu,

    It’s awesome. This is second time I made this curry and it’s realy too good.

    I am so glad to hear you enjoyed the curry, Madhu..:)

  17. Hi
    Are you a master chef or house wife? Very chilling photo of chicken.

    Am a home maker, a mommy and a foodie to the core..:):)

  18. Thank you very much for this recipe i tried it and it was truly fantastic.
    As with another comment i could not get the same red colour. I grow my own chillis (cayenne) and grind them but the resulting powder is very pale. I need to find seeds for Kashmiri red chillis but so far have not been able to find them in the regular seed catalogues i use. Do you know where i might find seeds.

    I moved to France from England and really miss spicy food so we make it at home as much as possible, many of the seasonings are not easily available in France so we grow them.

  19. Hi! this is Rg. I’m visiting your site for the second time but this is my first comment. Your Chicken masala is absolutely gorgeous and mouth-watering. I’m sure going to give this curry a try this weekend. Will let you know how it turned out. Thanks for sharing this awesome recipe.

  20. hi,
    i m happy with the recipe given n it even looks very delicious. But I have a doubt. How can the chicken pieces be cooked without adding water….

    Dhanalakshmi, the chicken pieces will leave water during the cooking process and will be cooked till soft in its own water.

  21. Looks very delicious !!! I want to how u powder clove, cinnomon and curry leaves (kadipatta) right. The curry leaves should be fresh or i have to use dried ones. Or once it is roasted it becomes dry.

    Jasmine, once the fresh curry leaves are roasted along with the other spices, its becomes crisp and can be easily powdered.

  22. Hi Sailu,
    I did try ur Spicy chicken curry yday, but it dod not turn out like ur picture, the curry became very thick & creamy no matter how much water I added, also did not taste so great, can you tell me why ? Thanks, Aruna.

  23. Hi salu
    I very recently tried ur ulli pokada it was fantastic…
    I dont know hw to make fish curry and fish fry and what kind of fish i should use for each type. can u mail me pls. thank u so much

    sravanthi

  24. Hi sailaja,

    It’s amazing to c the pics. it looks mouthwatering!!!!!!, will soon try this recipe. i”ll surprise my husband by cooking dis recipe on sunday. thank u so much!!!!!! looking forward 4 more recipes!

    priya

  25. Hi sailu,
    I am not into cooking but i wanted to make a chicken dish for the holiday so my mother could rest for a while. so i browsed and found your recepie. i made it and it came well as you have displayed . I shoud say it tasted beautiful,though it took some time for me to do it because of my inexperience in cooking. please do post more receipe …. tasty ones, Keep up the good work. thank you very much.

  26. Hi Sailu
    I tried this dish and I have to tell you …. it is awesome!!! Thanks so much for sharing your recepie. I love the fact that all the ingredients in your recepies are already there in most of the Indian kitchens. I am going to try your tomato dosa this week. Will let you know how it comes out.
    Thanks a lot.

  27. Hi Sailu,

    I tried your Chicken masala curry yesterday and it came out really good.. I added less cinnamon and cloves and more chilli powder and it was fantastic.. Also, I tried ur Capsicum rice too which came out good..thanks for all the recipes..

  28. Hi Sailu,

    This recipe is awesome. This was the best chicken i prepared/had in my life till date. My friends too were licking their fingers and plates in the end. This is a jewel in the crown of Andhra food. Hats off to Hyderabad.

  29. I found this recipe by typing “chicken curry leaves” into Google and I’m so glad I did! We cooked it tonight, and man was this tasty! Most of the “Indian food” I try to make comes out… um, somehow Italian?? Not this. I’m really glad I wandered into an Indian store today and finally bought curry leaves for the first time. The authentic taste was well worth the extra effort. Thanks a million, Sailu. I will be cooking this again for certain.

  30. Hi Sailu,
    Nice recipe, I am going to try it now. I have been trying to cook a decent biryani for my wife for a long time without any success, until now. My mother gave me the recipe and Boy, was it good? It was very simple as well. Do you guys want to try it. Let me know and I shall share it. Thanks once again.

    Sure, Peter, go ahead and share the recipe with us.

  31. Well, here goes..,
    Recipe for Biryani.

    Ingredients
    Lamb – 500 to 750 gms, Onions-4 medium sized, Tomatoes- 2 to 3 small sized, 2 tsp Fresh Ginger Grlic paste,2 tsp Lime juice,1 cup Yogurt,Mint Leaves, Coriander Leaves, Cinamon, Cloves, Cardamom, 2 tsp Chilli powder, 2 tsp Dhanya powder.

    Method
    Before you start soak rice in water for about 30 mins. Grind Cinamon Cloves and Cardamom into a fine powder.
    Use a heavy bottomed vessel to cook the lamb.

    Fry chopped onions in 3-4 tsp oil until golden brown. Add ginger garlic paste and fry for about 2 mins. Now add the Lamb and some salt(to your taste) and fry for about 10 mins. Separate the oil from the meat and keep it aside. We are going to use the same oil again later. Now add the chopped tomatoes,yoghurt,lime juice, chilli powder,dhanya powder and the ground spices(cinamon,cloves and cardamom). Add a cup of water and cover with a tight lid. Fry well for some time.

    In the meanwhile, add a tsp oil and some salt to the soaked rice and boil it in a different vessel and half cook the rice.
    Strain the water from the rice and then add it to the meat. DO NOT MIX IT, JUST COVER THE COOKED LAMB WITH THE RICE( The meat at the bottom and the rice on top of it.) Now pour the oil that we separated from the meat earlier over the rice and cover it tightly with a lid and cook it in a very low flame for about 45 mins to 1 hr.

    Hope you like it.
    And thanks to Sailu.

    Peter

    Thanks, Peter, for sharing your mother’s biryani recipe .:)

  32. Now another thing I forgot, You got to add the mint after frying the ginger garlic paste. Sorry Sailu, my memory is really poor. I forgot to mention it. I look like a fool now.

  33. hi sailu,
    thanks for the receipe of chicken masala ,
    i tried it today and it was really yummy’
    thanks once again

  34. the dish looks really tempting. first time peeping into your site. happy that i have been to a good cookery site.

  35. I would like to make your chicken masala, but I do not know what you mean by “curds”. What is this? 3 tbsp of curds. Curds of what? Please advise. Thank You.

    Substitute it with yogurt, Amy.

  36. Spicy chicken masala curry which I tried this weekend was just mouth watering. I saw the recipe in your website with the image so I just happened to give it a go and it was liked by all. I will surely try some more recipes. If you do conduct any cooking classes I would like to attend. Thanks.

  37. Sailu,

    EE roju idi try chesanu, I was always a tad hesitant abt using cashews in my cooking as they impart a slightly sweetish flavor that my andhra taste buds take offense to….but I went ahead and used them in this dish today and the result was restaurant style….naa chetiki vanta lo antha talent ledu original ga kaani nijanga chala baga vacchindi..thanks for sharing, I really enjoyed my lunch today…delicious:)

  38. Thanks for the receipe.
    Its mouth watering. My kids loved it

    Next time i will cook when theres a family function.

    They’ll love it .

  39. Thanks Sailu garu the receipe is really mouth watering andi I really loved it cooking but I did not added the cashew I dont know how it would had been! Thanks for the receipe sharing with us. I cooked chicken a lot of times but I havent got a one like this thanks a lot. Its helping people like me who stay away from home country in USA and missing the taste of chicken. THANKS a lot

  40. Sailu,

    I tried you chicken curry and it was awesome! My husband loved it too! Thank you very much for the recipe. I have never been able to make a delicious curry without ready made garam masala before this. This is a great recipe. Grinding the onion, tomato masala after frying is really a great idea cause grinding the onions and tomatoes and then frying them takes too much time and requires more oil. Thanks again.

    Shuchu

  41. Hi sailu,

    This is really delicious, I tried once though with a little variation of adding cashews and pudina while cooking and it came out so yummy that ‘m going to prepare this again. Thank you so much for a mouth watering recipe.

  42. I have tried and tasted your masala chicken recepie. I have just one word for you-simplicity at its best. Thats actually four words. Keep up the good work sailu.

  43. This looks a wonderful curry – if i made this for around 30 people how what would you suggest for the amounts that i would need especially the spices. Linda – California

  44. Hello Sailu, I’m from the philippines and I need your help. I have a research paper about “Chicken Masala Spicy” and I need some description about it. I hope you can help me. Thanks and more power to you. God Bless.

    Sure, Nisa, I’d like to help you. Can you email me at sailusfood@gmail.com?

  45. Hello Shailu garu …mee vantalu chala bavuntayi nenu chala try chesanu kooda. but chicken masala recipe try cheste mee curry anta andam ga raledu enduko ardam kaledu …meeru cheppinatte ingredients use chesanu…meeremaina suggest chestara?…naa curry colour pale ga anipistundi red ga kakunda…

  46. Hi sailu,
    I tried this recipe yesterday. It came out well. Its very tasty. I was out of curry leaves so i tried without it. But its delicious. Your pictures are very tempting and nice. I tried ur chetinad chicken. Its very good too.

  47. ok.I’ll try. I also have a problem of Garam Masala suppliers bcuz there here are only few sellers here in the phils.that are selling Garam Masala powder.What should I do?I’ll try to go in your email now. tnx and God Bless.

  48. Dear Sailu,

    My husband wanted to have a restaurant style curry…
    Fortunately landed on your blog… and tried this Spicy Chicken Curry !!!!
    It turned out really fantafab..
    ThankYou for sharing !

    Good Luck to You !!!
    Leena 🙂

  49. eastern.in/karnataka/kandafood_display-receipe_refid-179-karnatakarecipe-Chicken_Curry.htm

    This site has copied this chicken curry pic of yours Sailu.

    Thanks for informing me, Sumitha.

  50. hi sailu..can u tell me the calories in this dish..?plz..

    I’m not sure. I guess, one serving would be above 400 calories since it is rich.

  51. Dear Shailu

    I saw your recipe today by chance. I will definitely try it and let you know the outcome. Was in Delhi, Agra, Jaipur and Mumbai in 2006. Just loved the food there. Tasted a few versions of lamb masala etc and naan and my friends who were with me went ga ga over indian food. By the way u mentioned u grind spices, I do that too, however mine is not so fine. Do you use some special kind of grinder, I use the normal panasonic dry grinder.

    regards
    mandy

    Mandy, I live in India and I use Sumeet Grinder, the most popular brand here.

  52. Hi Sailu,

    Recently i saw ur website with nice pictures… I tried this recipe .. it came out very well….. only thing is the red color ….. i didnot get that red color …. but it tastes good …. can u plz explain me how u got that ….
    Thanks for this beautiful site…..

    kalyani

    It depends on the type red chillis/chilli pwd one uses, Kalyani.

  53. HELLO, I NEED SOME HELP PLEASE, HOW CAN I REPLACE THE CURRY LEAFS IF THEY’RE NOT AVAILABLE? IS THERE A REPLACMENT FOR CURRY LEAF?LIKE CAN I USE THE CURRY POWDER INSTEAD -THANK YOU BTW GOOD RECIPE

    There is no replacement for curry leaf and please don’t use curry powder in its place.

  54. Hai Sailu, Your presentation gives us temptation!!!! This is a mouth watering dish. so simple preparation but so good in taste.

  55. Hello, i am just a little tiny bit concerned that this is a curry masala and how come we dont use garam masala?
    thank you

  56. Hi!!!

    My wife has really relished this recipe and has fallen in love with my cooking. I had won her heart 20 yrs back and now her stomach. THANKS!!!

    YEZDI

  57. Hi!!!

    My wife has really ralished this recipe and has fallen in love with my cooking.I had won her heart 20 yrs. back and now her stomach. THANKS!!!

    YEZDI

  58. hi sailu,
    how’s you.
    back to this site after a long time. whats the difference between yogurt and curd. can you suggest some snacks for my five year old son for his school.
    mahi

    I’m doing good and hope the same with you. Yogurt and curd mean the same, Mahi. I hope to blog some lunch box recipes and you could check ‘snacks’ category in the side bar.

  59. Hi Sailu,

    I tried the spicy chicken masala and it came out well..Thanks so much for the recipe..Your blog,writing and pictures are amazing..Keep up ur good work..You are a very good inspiration to me..tc

  60. Hello Sailu,
    Looking at the photo, any one would want it to taste and so would i, but do not know how to prepare it. Well i will try it after some time then i will tell you how it tasted.
    thank u for nice photo and nice recipe.

  61. Dear Sailu,

    God bless you for sharing your goodness & talant.

    I came to Hyderabad 23 years ago but did not find anyone
    who shared their knowledge so openly especially in cooking
    & home crafts.

    Though I am old now, when ever I visit your blog, I feel tempted
    to try out the recipes. I love andhra food & yesterday i tried
    your dosa avakai pickle. It was delicious.

    Today I am going to try this chicken for my son who is a foodie
    & hope to give him a surprise.The picture looks so good.

    Keep up your good work of sharing & may god always bless you with a good, happy, peaceful & prosperous life.

  62. Hi Sailu,

    I have never tried making an Non veg curries till now. Everytime my mom cooks and i only eat 🙂 I wanted to surprise her today so was searching on net and found your recipe.

    Thank you so much. It came out very well and very tasty.
    My mom found it hard to believe that the first day i cooked some Non veg and it was so tasty 🙂

    All thanks to your recipe

  63. Your recipe calls for 1″ (the symbol for ‘inch’) cinnamon. I’d love to make this recipe but don’t know what measure you mean by (“).

    Bryan, just use a small piece which is one-fourth size of your little finger. It can be a little less than 1″ inch also but too much of cinnamon is not good for the recipe. Hope this helps.

  64. this is an amazing recipe.. slightly similar to the one I learnt from my friend’s mom.. and guess the cashew bit wud lend the curry simply delicious..

  65. the recipe and the snap looks great. surely i’ll try it this weekend. Sailu can u give the recipe of perfect hyderabad chicken biryani and for the masala also.

  66. Hi! I’m from Houston, Texas. Wow!the picture looks soo yummy. I’ve always added coconut milk or grated coconut to get that consistency. But, high fat content in coconut always bothers me. I’ll try ur recipe and let u know how it turned out.

  67. Hi Sailu

    Like I promised, I did try out this dish. It turned out to be too good. My husband just loved it and so did my daughter. Thanks.

  68. Hi Sailu,

    I stumbled on this recipe and I am in the moments of putting the finishing touches on it. Never tried making a curry from scratch but I’m very eager to see how it turns out! Thanks for the recipe – the directions are very straightforward and insightful.

    Anthony
    San Diego, CA

  69. Hello Sailu, My husband loves Spicy Chicken Masala Curry, and I wanna surprise him. But i dont know where to buy some of the ingret.like ginger/garlic paste, and curry leaves… can you help please, Oh one more thing, What is the name of the white rice, that is served with/ Chicken Masala….thank you………

  70. Hi Sailu,

    Your website is totally awesome!!! Just tried this receipe and it came out pretty good. I was cooking chicken for the first time and followed the directions to the T. Keep up the good work.

  71. Pingback: Indian Cooking Blogs We Like | Only Cookware Blog - Cookware Reviews, Discount Coupons, Guides
  72. Hi Sailu, I’m 19, my mom is away in India but I wanted chicken curry so I had to make some myself today using your recipe. The curry turned out tasting just like mom’s but with a much creamier texture. I’m very happy with it! We’ve never ground the masala mixture when cooking before but I like how it makes the curry turn out. I think next time I’ll even double the masala mixture to make more of the delicious gravy.

  73. This chicken recipe is one of the best I ‘ve tried. It tasted awesome and I felt like at home while eating it thousands of miles away.
    Thanks for taking me back!!!

  74. It was a bit confusing in step 5 and 6

    Do we have to grind the onion, tomato and spices to make the masala paste?

    Yes, you have to grind the sauteed onion-tomatoes-spices mixture.

  75. hi!!

    so i just made the dish…it’s actually on low heat still cooking the chicken…but my sauce looks so light!!! i used red onions and cooked them well…even put the tomatoes and everything!!!

    did i not cook the onions enough? i didnt want them to burn!

    Just cook the onions till they are not raw anymore. Don’t worry about the color of the sauce.

  76. wow, pics are awesum. i havent tried the recipe yet but im thinking of making it for my uncle who just came back from college. my parents are indian so i have a natural talent for making the BEST food in the world. (im a huge fan of butter chicken) lol 🙂 im only 14 but ive been cooking since i was 10. Sailu, you are my true inspiration.

  77. hello, may I use your chicken masala image (only) for a website I am building for a butcher (he sells curry sauces too, but we only need the image). I will acknowledge the image with a link to your page. I will not use the image if you do not agree.

    We don’t have a domain name yet (that is in the process) but it will be something along the lines of “www.longparkmeats.com.au”

    kind regards

    Helen

    Can you email me at sailusfood[at]gmail[com]?

  78. After reading recipe and simple steps i feel it is easy to cook chicken masala.We are going to prepare today,

    i will let you know the result 😉

  79. Hi, I looked at the pic of this chicken masala and thought I just HAVE to make that…and I did!!! What a hit..My husband was bowled over..but most importantly I LOVED IT. This will make an appearance pretty often in my household. Thanks a ton.

  80. Hi Sailu,

    We cooked this curry last week and it was very nice. In fact, it tasted better than the stuff we had eaten in restaurants. Thanks a lot for the wonderful recipe. The only difference we made to the recipe was we added a few green chillies at the end to make it hot.

  81. Hello Sailu aunty,
    Our mother is your big fan and keeps making recipes from your blog. This curry was awesome!! sooo delicious.
    This has become one of our family favourites.
    Thank you,

    Your most welcome, Vikku and Gautha. 🙂

  82. Hi Sailu,

    I was just browsing for some chicken curry and was so tempted with the pic u had posted…prepared it last nite and it was sooper hit at home !!
    My hubby on a strict diet usually…freaked out on the curry with idlis….

    it wasnt too difficult to prepare as well…..been browsing through your website at work ;)) and cant wait to prepare the chicken masala balls tonite…

    thanks for your gr8 recepies…and am sure ill be a regular here now ;-))

    Take care…Jaishree

  83. Hi Sailu, maybe I’m just a bit thick but could you tell me what curd is, as I see it in a lot of recipes, but dont know what it is. thanks, Robert.

    Its yogurt, Robert. 🙂

  84. Hi Sailu,
    As i have a stock of chicken in my fridge and we are not supposed to eat non-veg from 7/05/09 to 17/05/09 as we are having some pooja I was just browsing for some spicy chicken curry and i was so tempted to see the picture of the chicken curry ,so i have already called my mom and asked her to marinate the chicken with chilli powder ,turmeric,salt and yogurt.and she has already done with it and i have taken a print out of your recipe. a small question can we add coconut paste and juice of half lemon even if we add curry leaves .please let me know as earlier as possible.how can i see your other recipe let me know your website please.

    Thanks :Nishma
    Kodagu(Coorg)

  85. Hi!
    I tried this and I wanted to thank you for posting this awesome recipe. My past chicken dishes have just been okay and nothing great. This one is the best I have made till now.
    One question, if I increase the quantity of chicken than do I increase the quantity of cashew accordingly? Or will it make the dish sweet?

    Happy to learn you liked the chicken curry. Appreciate your feedback. Adjust or increase according to the quantity of chicken used. Use cashew nuts sparingly.

  86. Yummy! I tried this and it came out very good. You can also look at a couple of my original Chicken Dry recipes from my kitchen. One is the Pepper Chicken dry and the other is the Spicy Chicken dry.

  87. Hi Sailu,

    This is the first time I am commenting on a site. I didn’t know cooking when I got married and came to a different continent from India. I used to follow recipes from your blog. Most of the times they came up nice. I used to satisfy my cravings by making recipes from this site while I was pregnant. If I want to make anything special even now, the first thing I do is checking in your site. This may look exaggerating, but it is true. My husband always teases me if I made some thing nice, he says its not me, but it’s sailu who made 🙂 I like the quality of the content that you give in ur blogs. Keep your good work…

  88. Sailu, tried this recipe yesterday and we liked this dish!(Me, Hub, two kids) Its pretty flavorsome, first recipe using curry leaves powdered! Also would like to tell you that your curry leaves dry powder is quite a hit here, made it thrice already, also a neighbour made it as she simply loved it. Tks for sharing!!

  89. I am going to try this recipe, but I am confused as to why there seems to be so much sauce in the photo. Looking at the ingredients, there is not much liquid in there. I know the chicken will produce a certain amount of broth while cooking, and the tomato is responsible for some, but this doesn’t seem to account for the abundance of sauce I see in the photo. Where does all that liquid come from?

    I have updated the post, do add a cup of water if you want more gravy.

  90. Hey, I have been a regular visitor of your blog (sorry for not leaving any comments)…. I tried this recipe of yours yesterday after getting back home from work…. It came out just awesome…. Thanks for the recipe. I have also tried few other recipes from your site… Everything tastes superb….
    Once again thnx for all these superduper recipes.

    Remya

  91. Hi Sailu, I have been following yours and Mahanandi’s blog for some time now. Since my husband and three boys are confirmed Non-vegetarians I am so thankful for your recipes as trying something new always takes the drudge out of daily cooking! This chicken recipe was delicious, and dry roasting the curry leaves before powdering really added that extra subtle flavor!

  92. Hi,

    I tried “Spicy Chicken Masala Curry” today. It tasted good but the colour of the gravy didn’t come as shown in the pic. Although I put the ingredients as specified but mine turned out to be little blackish in colour.

    Please let me know, where did I went wrong.

    Thanks,

    Swati

    I have used home made turmeric pwd and home made chilli pwd (using Kashmiri chillis).

  93. Hi Sailu,

    Can you please help… I am so eager to try your recipe. I have to cook for 8-10 people with 4 pounds of chicken. So how to add the ingredients..should i double the quantity what you mentioned ..plz help me.

  94. Oh yes! That is a brilliant recipe! Thanks a bundle Sailu. I used almonds as I had no cashews – sacriledge probably but it seemed to balance fine.

  95. HI SAILU

    I LIKE TRYING OUT NEW CHICKEN CURRIES. I TRIED THIS ONE AND IT WAS TOO GOOD, SIMPLE TO MAKE AND VERY TASTY !!!

    KEEP UP THE GOOD WORK AND KEEP POSTING NEW ONES !!! ALL THE BEST !!!

  96. Sailu! Thank you for this (and all of the other) recipes. I was introduced to Indian food very recently and wanted to learn how to make delicious dishes at home instead of always going out to eat at restaurants.

    I’ve made this recipe twice so far, and it is amazing! My roommates have loved the dish both times I’ve made it, and the other students who live in my residence hall have come in to see what I was making that smelled so wonderful! Please continue posting recipes, they are fantastic!

  97. Hi Sailu,

    Your picture has been copied here rehansheik.blogspot.com/2009/09/kashmiri-chicken-curry.html. Just thought I’d let you know.

    AL

  98. Hi Sailu – your receipes are awesome !!! Can you please post a tasty receipe for Butter Chicken – pleeeeeeeese.

    Thanks
    your number 1 fan.

  99. I tried many recipes from your site. It never failed in taste and in quality also. Whenever I want to try a new recipe, the first hit is your site only. The good part is measurement of your ingrediants is always suits for my taste. Thankyou for your wonderful service in the food blog world.

  100. Hi Sailu,

    I stumbled on this recipe by pure luck and decided to try it…it came out AMAZING…I have added a link to your recipe on my blog..thanks so much!! You have an awesome website..keep up the good work!

    cheers,
    vinaya

  101. hai shailu,

    just now only i checked ur website. I got chicken masala curry recipe.

    Today definitely i will make this & get back u.

    roja.

  102. Hi Sailu,

    I stumbled on this recipe by pure luck and decided to try it…it came out AMAZING…I have added a link to your recipe on my blog..thanks so much!! You have an awesome website..keep up the good work!

    Cheers,
    Anish

  103. I tried this recipe yesterday, of course I made few modifications I added coconut milk instead of water. I added cilantro too and it turned out fantastic.

  104. We tried this recipe today and it came out really well. Thanks for posting such an amazing recipe.

    Navya & Santhi

  105. Hi Sailu,
    just now i checked your website. its great, my husband needs variations in chicken. i saw spicy chicken masala curry and definitely i will try it and get back to u.

  106. Hi,

    This is a great recipe!!! I tried this today and it really came out well. Thanks for sharing this!!!

    Suresh

  107. heyy x
    wow, that looks really goooood :]
    durri meat, mmmmmmm <3
    my aunty made it today, and it reminded me of yours, it was verry verry tastyy! exteremly mouth watering, and had a very spicey hint of taste in it! mmmmm <3 ASIAN RULES

  108. hey sailu,
    i am 13 years old and i plan on cooking this tommorow!wish me luck.btw, whats (“)?u used it in 1” cinnamon.pls reply soonest.ty!and also, is cinnamon really required, or is there a substitute 4 it?
    -meg

    1. Its one inch piece of cinnamon. There is not substitute. But you can omit if not available and follow rest of the recipe. Happy Cooking Meg. 🙂

  109. Hi Sailu…

    I follow your blog quite regularly & have tried out many recipes. Today i was going thru a different site, I happen to see the image of the above chicken curry has been copied on this site ifood.tv/recipe/spicy_chicken_masala. If this site/blog also belongs to you, pl ignore my mail. Since i am a regular visitor & appreciate your work to a great extent, thought would let you know about this.

    Take care.. please try & put watermarks on all your images.

  110. hi sailu,

    this is curry is one of my favorite currys ..i tried it twice and every body liked it so much in 2007.. i need to do it now again.its so kind of u to post all the recipes u relish.you love cooking so u have happy family.

  111. Hi Sailu

    I tried this dish esterday. Thank you for a great recipe. My children told me “Mama its Awesome” So sailu the credit goes to you.

  112. Pingback: Learn to make ‘Curry-in-a-hurry’ in the Bo-Kaap.
  113. Tried this one today. Tasted good but didn’t quite get the color. Will have to experiment some more.

    BTW, was browsing and found someone stole your photo. Check out the page below.

    nibbledish.com/people/violetta/recipes/chicken-curry

  114. Hi Sailu,
    I tried this recipe for the first time.Came out good except for the colour. The ingredients are exactly the same as you mentioned.Also the flavour didn’t go deep into the chicken pieces as I would have liked it to.Any thing that you can suggest. BTW the picture looks excellent.Thanks for all the recipes

  115. I tried out this recipe yesterday and I loved it. And also its been explained very well, that made it very easy to cook. Thanks for this recipe..

  116. Hi Sailu,

    I have tried this for the first time and guess what ” It’s incredibly delicious ” – Everyone loved it. Thanks for posting such a wonderful AP’s recipe – Simply Loved it – Thanks a heaps.

  117. Hi Sailu,

    Hats off to you for a fantabulous recipe! I tried this last week and it was one of the best chicken curries I’ve ever tasted..i swear..the only thing I changed was that I didn’t add much water since I wanted a thicker gravy and it was PERFECT!! AM planning on making this again for a potluck this Saturday! thanks..i’ve tried a bunch of your recipes and have never been disappointed! You make me love cooking 🙂 THANK YOU!

  118. Hi Sailu,

    Great going and hats off to the menu. But there is one thing which always makes me feel bad. We are losing the great level of taste over the generations. For example, still no one can make chicken like how my grandmother used to make with a country hen back in my village. That used to be coated with turmeric powder after we cut it and then the cleaning process is done and then cooked in a spicy way. We do not get good quality of meat, or good water, which all makes a fine dish.

    I will try to get that dish and post it here

  119. Hi Sailu

    Excellent recipe! Kudos to you on sharing it with the e-world!
    I’ve used this recipe twice and the result has been very satisfying.
    I made 2 little changes just to make it quicker & easier for me (not having the luxury of any domestic help that we have back home in India!)
    1.I chopped the onion really fine (will try grating next time) & used tomato puree so I didnt have to cool & grind the fried masala.
    2.I added the marinated chicken directly to the thick fried masala, sparing me some additional dishwashing! And less oil used! 🙂
    Hope this helps anyone looking to reduce cooking time & effort.
    Keep up the good work.

  120. Hi Sailu garu,
    I live in Mumbai n Im from a veg family but My hubby isn’t. Im learing to cook chicken for him now only. I tried ur chicken curry y’day n he loved it so much.thanks a lots sailu garu… Im a regular visitor of ur blog but this is the 1st time i ever commented on ur recipe.its so yummy. delicious. Im so damn happy that he loved it.
    Thanks once again Sailu garu.

  121. Hi Sailu,
    I was trying to find a way to cook tasty chicken curry and I found your chicken recipe. I tried several ways to chicken tender, It never came to that soft, peeling form. I also like to know how to make mysoor dhal curry, which comes out creamy and pale and tasty. Can you help?
    Thanks,
    Shelley

  122. Hello Sailu – I am going try your recipe. Earlier I tried chicken curry with the help of other blogs and succeeded. Hopefully I will make a good dish. Also request you to please upload even vidoes that would be helpful.

    Thanks

    Sateesh

  123. i’ve been looking for a simple chicken Curry recipes online but i couldnt find a simple one. they look dodgy, they tell you to add yoghurt. thanks to this one, it looks like a normal recipe and it looks good too. i haven’t made this yet but i will. its lovely thank you. and this is yellow in color others are white. thank you.

  124. absolutely delicious! all these days i was looking out for spicy chicken curry and i triit yesterday. it came out extremely well. i made pudina inka kothmira masala annam. thanku

  125. absolutely delicious! all these days i was looking out for spicy chicken curry and i tried it yesterday. it came out extremely well. i made pudina inka kothmira masala annam with it. thanku

  126. OOOohhh, Cashew nuts..the secret to a fine curry. I love making my Chicken tikka masala from scratch and although I try to keep it healthy, a few cashew nuts wont hurt ;-).

  127. This is really a very sophisticated recipe. the stages and layers of flavors are what make it amazing. I too used a tomato puree from Italian tomatoes which i strained to get rid of the seeds and pulp. But frying the chicken in the oil is important in my mind so i kept that step. The toasted cloves and cinnamon bark ground and added to the final mix is what brings this all together. This Masala recipe is as good as it gets. Thanks so much for sharing this one! 🙂

  128. This is really a very sophisticated recipe. the stages and layers of flavors are what make it amazing. I too used a tomato puree from Italian tomatoes which i strained to get rid of the seeds and pulp. But frying the chicken in the oil is important in my mind so i kept that step. The toasted cloves and cinnamon bark ground and added to the final mix is what brings this all together. This Masala recipe is as good as it gets. Thanks so much for sharing this one! 🙂

  129. thanks for your helping this
    I made this curry its very delicious but its came little black color but i need it same as your image

          1. wow, people are stupid as hell… they are not talking about garam masala… they are talking about taking the cooked tomatoes and onions, and grinding it together

  130. This recipe looks so good and I would love to make it but I am not understanding how to make all the different pastes. Also what are curds? And do you actually need curry leaves? Can you just use curry seasoning?

    1. hi chinelo..yea i too lyk dz recipe alot..n curd is dahi…yea u cn get curry leaves(usually known as kariyapak) easily in d market..hope u gt an idea nw so go fr it! 🙂

    2. If you read the recipe carefully: Step 2 is the cashew paste. Step 3 is seperate. Step 4 to 6 is ground masala. There are 3 things you make seperately.

      If you enter curds into google – first result says it is yoghurt

  131. Excellent recipe! Followed every detail and result was absolutely wonderful! Everyone simple loved the curry.

  132. very tasty..Today i prepared this,it comes very well and yummy,tasty:) Thanks alot sis…your blog is very useful for recently married gals like me who dont know cooking at all…really your blog amazing…What evr i cook following your blog its coming very tasty dishes always..really my husband amazing with my cooking..Thanksssssssss alot:) All credit goes to u sis:)

  133. I got Green color… How can i get the color of your curry… It taste delicious we tried it today… Thx Please tell abt color

  134. This recipe is absolutely amazing! We added raisins and bacon bits to the top as well. Fruit does so amazingly well on top of this wonderful dish. Next time we might try mango, saw that on another website.

  135. This recipe is absolutely amazing! We added raisins and bacon bits to the top as well. Fruit does so amazingly well on top of this wonderful dish. Next time we might try mango, saw that on another website.

  136. hi sailu im karthik from hyderabad,
    this is first time ive prepared chicken curry loved the taste thanks for a good recipe..plz let me know how to prepare kundelu pulusu also if u know glad to see a reply from you..

  137. hi sailu im karthik from hyderabad,
    this is first time ive prepared chicken curry loved the taste thanks for a good recipe..plz let me know how to prepare kundelu pulusu also if u know glad to see a reply from you..

  138. Very good recipe..tried it today came out well. I added a tsp of kasoori methi towards the end and it gave a wonderful twist to it! Thanks for sharing this!

  139. tried it yesterday.. as my first non veg attempt and it turned out so delicious and the best compliment i received frm my brother is that it can be compared with my mom made chicken curry… i was so happy and thank you so much for the recipe love ya

  140. once in a while…try to eat out .. then you will understand what restaurants are serving as ” curry chicken” your look pathetic.

  141. Hi Sailu, This was the first curry I ever made- it was a big success! Thank you for sharing. I must admit I had to make a few tweaks due to lack of a few ingredients (mostly the curry leaves and not having a cinnamon stick). I thought I’d share some of my “notes” in case others came across the same roadblocks as I did.

    • curds – means plain yogurt• cashew paste – just make a batch, add 1 heaping tsp for this recipe.• 1″ cinnamon – use 1/2 tsp if you don’t have a stick on hand• curry leaves – NO substitute 🙁 but 3 bay leaves and half a lemon worked ok for me• Curry not looking yellow enough? Add a tiny bit more turmeric.• Recipe is mild as is, for extra spicy I added 1 tsp red pepper flakes

    Again, many thanks!

  142. Hi Sailu

    I am a regular visitor of ur site and all ur dishes are just amazing. when i was browsing for chicken curry, i found this site where they used ur image of this Spicy chicken recipe pic. I thought of letting u know..howtocookhero.com/spicy-curry-sauce/ …. 🙁

  143. This recipe looks amazing. I’m having an Indian Thali lunch club at my home in a few weeks and looking for a good chicken curry to cook. This looks like it could be the one!!! Will try it out first and let you know. Thanks for posting

  144. I made this curry (step by step – word for word) and it tasted just so rich creamy and so full of flavour. I’ll give you this-ppl could not stop talking about it after that:)..thank you so much for sharing–it is indeed a delight for home cooking for family and friends.

  145. Made this curry last night for a few friends and my husband. Was a big big hit! Thank you for this lovely recipe 🙂

  146. Hi amazing recipe….u saved my day of experimental flops …..thanks sailu perfect chicken curry except for the extra salt I added. Please if u don’t mind can u just include how much salt it will b useful for novice cooks like me. wen I asked my 3 year old daughter how is the chicken she was like its very tasty. Thanks a lot for me hearing these comments.

  147. This looks delicious. I’d like to try this recipe, but have one question. Step 6 says: “Combine
    well and cook till oil separates. Turn off heat. Cool and grind the cooked masala.” . Do I discard the oil? Thanks!

    1. It’s 1.5 T of oil in which you are frying a bunch of onions, ginger-garlic,tomatoes etc, I don’t think it will separate that much, maybe a few droplets will peek from the sides. You will not really be able to segregate the oil enough to discard ; so go ahead and include it in the paste.

  148. This was excellent! I made it twice so far and received rave reviews both times! First time I made it exactly the same as here. The second time I marinated with Sambhar powder (as suggested by a different blogger) instead of chili powder. Both times I made it for non-Indian guests.

  149. Tried this recipe on Sunday! Absolutely superb! Thanks for sharing! Please may I share the link to this recipe on my blog?
    Muriella

  150. Looks like a very easy method. Thank you. Can this be done without the cashewnut paste ???? Plz lemme know.. ! And also cant we combine the Dry spices with onion -tomato mix and grind together ???

  151. hi i tried ur recipe today and it was amazing thanks alot for this recipe keep sharing more recipes i jst love ur site

  152. Dear sailu please help me. I want to cook country chicken (not boiler chicken) in the pressure cooker. Since it is harder than the boiler chicken how many whistles in cooker. Pls do advise and how to cook

  153. This recipe is fantastic! I tried it and my husband finished off the whole thing by himself! It’s easy but also sophisticated enough to serve at a party – tastes so similar to butter chicken – but without any of the calories 😛

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