Learn how to make Red chilli chicken masala

Lets see how to make the thick and spicy Red chilli chicken masala at home with simple step by step instructions and video for your easy understanding.

What is Red Chilli Chicken Masala

If you’re craving a properly spicy, deeply flavored chicken masala that pairs with almost anything—rice, roti, dosa, idli—this Red Chilli Chicken Masala delivers. The key is a sautéed, blended masala paste made with shallots, Kashmiri red chilies, tomatoes, garlic, ginger, cloves, and nuts, then slow-cooked with chicken until thick and restaurant-style. This thick and spicy Red Chilli Chicken Masala is perfect for rice. It is a simple South Indian style chicken recipe with bold flavors and rich roasted masala.

Why You Will Love This Recipe

• Thick and flavorful
• Perfect for rice
• Easy to make
• Simple ingredients
• Spicy and satisfying

Check few of my collection of recipes

If you are a non veg lover then do check my huge collection of Non veg recipes

• Chicken Recipes
• Egg recipes
• Fish Recipes

Some Chicken Gravy recipes for you to try:
Chicken gravy for beginners
Nadan Kozhi curry
Simple chicken kuzhambu
Kaju Chicken – Spicy version
Pepper Chicken Chettinad

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For recipes in Tamil with English description – Just Samayal (detailed videos).

Below is the video of Red chilli chicken masala in Tamil with English description

Lets now see the Ingredients needed and step by step procedure to make this recipe

Ingredients

For the masala paste

– 3 tbsp sesame oil / gingelly oil (Sesame oil)
– 15–20 small onions / shallots
– 7–8 Kashmiri dried red chilies (Kashmiri chili)
– 2 tomatoes, roughly chopped
– 8 almonds (or substitute cashews)
– 1-inch ginger
– 5–6 garlic cloves
– 5–6 cloves
– A little water, for grinding (as needed) Source

For the chicken masala

– ½ kg chicken, cut into pieces
– 1 large onion, sliced lengthwise
– 1 tsp ginger-garlic paste
– ¼ tsp turmeric powder
– 1½ tsp chicken masala powder
– 2 tsp Kashmiri red chili powder (adjust to taste)
– Salt, to taste
– Curry leaves, a handful
– Coriander leaves, a handful (chopped)
– Lemon juice, a squeeze (about ½ lemon) Source

Step-by-step Procedure

1) Sauté the base for the paste
Heat 3 tbsp sesame oil in a clay pot or heavy-bottom pan. Add shallots, dried Kashmiri red chilies, and chopped tomatoes. Sauté until softened.

2) Add aromatics + spices + nuts
Add almonds (or cashews), ginger, garlic, and cloves. Sauté until aromatic and well-cooked.

3) Cool and grind
Move the sautéed mixture to a plate, cool completely, then grind to a smooth paste with a little water. Set aside.

4) Build the chicken base
In the same pan, sauté 1 sliced large onion until translucent. Add 1 tsp ginger-garlic paste and cook until the raw smell disappears.

5) Add chicken + spice powders
Add the chicken. Season with turmeric, chicken masala powder, Kashmiri chili powder, and salt. Mix well to coat evenly.
6) Add the ground paste and slow cook
Add the prepared masala paste. Rinse the mixer jar with a little water and add that too. Cook on low heat for ~40–45 minutes, stirring occasionally. (No extra water is needed since the chicken releases moisture.)

7) Finish with herbs
When chicken is tender and masala turns thick, add curry leaves + coriander leaves

8) Final touch

Squeeze little lemon juice and Turn off the heat.

Your tasty red chilli chicken masala is ready to be served hot hot with rice or roti or chappathi.

Tips for Best Taste

– Go low and slow: The 40–45 minute low-flame cook is what makes the masala clingy and intense.
– Cool before grinding: Grinding hot sautéed mix can turn bitter and may also pressure-build in the jar—cool it fully first.
– Adjust spice smartly: Keep the dried chilies for flavor, but reduce Kashmiri chili powder if you want a milder version.
– Use a heavy pan/clay pot: Helps prevent burning during slow cooking and gives better body.

Notes & Variations

– Almonds vs cashews: Almonds are used, but cashews work as a substitute for similar richness and thickness.
– Serving ideas: This tastes especially great mixed with plain rice, and also pairs well with chapathi/roti, dosa, idli.
– Consistency control (optional): If you prefer it more “gravy-like,” add a small splash of hot water near the end (do it gradually so it doesn’t become thin).

Storage & Reheating

Here are safe, practical guidelines:
– Refrigerator: Store in an airtight container for up to 2–3 days. 
– Freezer: Freeze up to 1 month for best flavor (thaw overnight in the fridge). 
– Reheat: Reheat until piping hot; add a splash of water if the masala has thickened too much. 
It is always good to eat the cooked meal within a day.

Printable recipe for Red chilli chicken masala

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Red Chilli Chicken Masala

Red Chilli Chicken Masala is a bold, spicy and thick chicken recipe perfect for rice. The masala is roasted until oil separates, giving the dish a rich taste and deep colour. This home-style chicken curry is easy to prepare and ideal for a comforting lunch or dinner.

Course Side Dish

Cuisine Indian, South Indian, tamil nadu

Keyword chicken masala for rice, clay pot chicken curry, home made chicken masala, hotel style chicken masala, kashmiri chilli chicken, red chilli chicken masala, slow cooked chicken curry, spicy chicken masala

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 500kcal

Author Akila

Cost 10

Equipment

• kadai
• bowl for mixing

Ingredients

For the masala paste

• – 3 tbsp sesame oil / gingelly oil Sesame oil
• – 15–20 small onions / shallots
• – 7–8 Kashmiri dried red chilies Kashmiri chili
• – 2 tomatoes roughly chopped
• – 8 almonds or substitute cashews
• – 1-inch ginger
• – 5–6 garlic cloves
• – 5–6 cloves
• – A little water for grinding (as needed) Source

For the chicken masala

• – ½ kg chicken cut into pieces
• – 1 large onion sliced lengthwise
• – 1 tsp ginger-garlic paste
• – ¼ tsp turmeric powder
• – 1½ tsp chicken masala powder
• – 2 tsp Kashmiri red chili powder adjust to taste
• – Salt to taste
• – Curry leaves a handful
• – Coriander leaves a handful (chopped)
• – Lemon juice a squeeze (about ½ lemon) Source

Instructions

Sauté the base for the paste

• Heat 3 tbsp sesame oil in a clay pot or heavy-bottom pan. Add shallots, dried Kashmiri red chilies, and chopped tomatoes. Sauté until softened.

Add aromatics + spices + nuts

• Add almonds (or cashews), ginger, garlic, and cloves. Sauté until aromatic and well-cooked.

Cool and grind

• Move the sautéed mixture to a plate, cool completely, then grind to a smooth paste with a little water. Set aside.

Build the chicken base

• In the same pan, sauté 1 sliced large onion until translucent. Add 1 tsp ginger-garlic paste and cook until the raw smell disappears.

Add chicken + spice powders

• Add the chicken. Season with turmeric, chicken masala powder, Kashmiri chili powder, and salt. Mix well to coat evenly.

Add the ground paste and slow cook

• Add the prepared masala paste. Rinse the mixer jar with a little water and add that too. Cook on low heat for ~40–45 minutes, stirring occasionally. (No extra water is needed since the chicken releases moisture.)

Finish with herbs

• When chicken is tender and masala turns thick, add curry leaves + coriander leaves

Final touch

• Squeeze little lemon juice and Turn off the heat.

Video

Notes

– Almonds vs cashews: Almonds are used, but cashews work as a substitute for similar richness and thickness.
– Serving ideas: This tastes especially great mixed with plain rice, and also pairs well with chapathi/roti, dosa, idli.
– Consistency control (optional): If you prefer it more “gravy-like,” add a small splash of hot water near the end (do it gradually so it doesn’t become thin).

FAQ

1) Is this dish very spicy?
It’s meant to be spicy. To reduce heat, cut down the Kashmiri chili powder and/or reduce the number of dried chilies in the paste.

2) Can I make it without almonds?
Yes—cashews are a mentioned substitute and will still give a thick, rich masala.

3) Do I need to add water while cooking?
Typically no, because chicken releases moisture; only the jar-rinse water is added with the paste. Source

4) What goes best with Red Chilli Chicken Masala?
It’s shown as a side for rice & roti, and also works with dosa/idli.

5) How do I know it’s done?
When the chicken is tender and the masala becomes thick and well-coated, it’s ready for herbs + lemon finishing.

6. Why is my red chilli chicken masala not thick?
If the masala is watery, it means:
Tomatoes were not cooked properly.
Masala was not roasted until oil separated.
Too much water was added.
Cook on medium flame and roast well until oil separates for thick consistency.

7. Can I use boneless chicken?
Yes, you can use boneless chicken.
But bone-in chicken gives:
More flavour
Better texture
Juicier result
For authentic taste, bone-in is recommended.

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The post Red Chilli Chicken Masala (Spicy) | Side dish for Rice & Roti appeared first on Learning-to-cook.

How to make Mushroom Pepper Fry

This mushroom pepper fry can be make in just 10 minutes and can be used in making the wraps or rolls with chappathi or roti. If you are giving to kids, reduce the amount of pepper.

In this fry the the onion as well as the capsicum needs to be cooked 75% only so that they can retain the crunchiness when the recipe is done.

Here I have also added the red chillies as well as the green chillies, which also increases the spiciness of this dish. If you feel, more spiciness, then you can avoid the green chillies.

If you like this recipe, then do have a look at the other pepper flavored recipes below.

• Cauliflower pepper fry
• Baby corn pepper fry
• Mutton pepper fry

Lets see how to make the Mushroom pepper fry with step by step instructions and a video for your easy understanding.

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

Recipe to make Kaalan Pepper fry

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Mushroom Pepper Fry

Mushroom Pepper Fry | Kaalan Milagu varuval is an easy and spicy dish which goes well with the chappathi, roti or even pulao. The spiciness of the pepper, the softness of the mushroom and the crunchiness of the capsicum makes this dish more tastier.

Course Side Dish

Cuisine Indian

Keyword kaalan milagu varuval, mushroom pepper fry

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

0 minutes minutes

Total Time 10 minutes minutes

Servings 3

Calories 50kcal

Author Akila

Ingredients

Tempering

• Oil – 3 tbsp
• Mustard seeds – 1/4 tsp
• urud dal – 1 tsp
• Cumin seeds – 1/2 tsp
• dry red chilli – 1
• curry leaves – little

Main ingredients

• Mushroom – 150 gms
• onion – 1 med size cut lengthwise
• capsicum – 1/2 cup
• black pepper powder – 1/2 tbsp
• green chilli – 2 cut lengthwise
• coriander leaves – for garnishing

Instructions

• To prepare this mushroom fry, add oil, and when oil is hot prepare the tempering. For this, add mustard and urud dal.
• also add cumin, dry red chillies
• and add the curry leaves.
• Fry them till the lentils becomes light brown. (fry for about 1 to 2 min in low to med flame). Now add the onion and the chopped capsicum.
• Add the required salt and saute the onions and capsicum till they are 75% cooked. Do not over cook them, as they need to retain their crunchiness till the end.
• Give a stir.
• Include the washed and chopped mushrooms now along with the green chilli. If you feel the spiciness is more, then you can avoid the green chilli.
• Cook the mushrooms just for 3 to 4 min. Mushroom gets cooked easily and also no need to add any water. The water content in mushroom is enough to cook the vegetable.
• So after about 3 min, add the freshly ground pepper and give a stir.
• Just cook for another 1 minute and switch off the stove.
• Garnish with coriander leave.
• Spicy Mushroom pepper fry | Kalan milagu varuval is ready to be served.

Video

Notes

check the below notes

Ingredients

Tempering

• Oil – 3 tbsp
• Mustard seeds – 1/4 tsp
• urud dal – 1 tsp
• Cumin seeds – 1/2 tsp
• dry red chilli – 2 to 3
• curry leaves – little

Main ingredients

• Mushroom – 150 gms
• onion – 1 med size (cut lengthwise)
• capsicum – 1/2 cup
• black pepper powder – 1/2 tbsp
• green chilli – 2 cut lengthwise
• coriander leaves – for garnishing

Step by step instructions to prepare the Mushroom Pepper Fry

To prepare this mushroom fry, add oil, and when oil is hot prepare the tempering. For this, add mustard and urud dal.

also add cumin, dry red chillies

and add the curry leaves.

Fry them till the lentils becomes light brown. (fry for about 1 to 2 min in low to med flame). Now add the onion and the chopped capsicum.

Add the required salt and saute the onions and capsicum till they are 75% cooked. Do not over cook them, as they need to retain their crunchiness till the end.

Give a stir.

Include the washed and chopped mushrooms now along with the green chilli. If you feel the spiciness is more, then you can avoid the green chilli.

Cook the mushrooms just for 3 to 4 min. Mushroom gets cooked easily and also no need to add any water. The water content in mushroom is enough to cook the vegetable.

So after about 3 min, add the freshly ground pepper and give a stir.

Just cook for another 1 minute and switch off the stove.

Garnish with coriander leave.

Spicy Mushroom pepper fry | Kalan milagu varuval is ready to be served.

The post Mushroom Pepper Fry | Kalaan milagu varuval appeared first on Learning-to-cook.

I did not prepare any chicken dish for many days and my hubby asked me for a yummy chicken dish. So I prepared this Karaikudi Chicken Fry taken from here. Though it is a fry, I tried it as a gravy one as we can have it for chappathi or roti at night. So for a fry, add less onions and tomatoes. You can also try different Chicken recipes below. 

Some Chicken Gravy recipes for you to try:
Chicken gravy for beginners
Nadan Kozhi curry
Simple chicken kuzhambu
Kaju Chicken – Spicy version
Pepper Chicken Chettinad

 

 

 

Step by step instructions to make karaikudi chicken fry

Ingredients

Marination
Chicken – 1/2 kg
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Lemon Juice – 1 tbsp
Salt – 1/2 tsp

To grind
Red Chillies – 3
Coriander seeds – 1 tbsp
Pepper – 1 tsp
Cloves – 3 to 4
Cinnamon stick – 2 ( inch – crushed )
Fennel seeds – 1 tsp
Bay leaves – 2
Curry leaves – 1 spring
Grated Coconut –  2tbsp

For Gravy
Oil – 2 tbsp
Mustard seeds – a pinch
Cumin seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Onion – 2 (chopped finely)
Tomato – 2 (chopped finely)
Garlic – 4 cloves
Ginger paste – 1 tsp
Chilli powder – 1 tsp (check for the spiciness before adding)
Coriander powder – 1 tsp
Coriander leaves – few
Water – as required
Salt – as required

Method

1. Wash the chicken pieces nicely with salt. Marinate the chicken pieces with turmeric powder, chilli powder, salt and lemon juice for 40 min at least. In a kadai or pan, add 1tsp oil and fry the red chillies, coriander seeds, curry leaves, cinnamon stick, cloves, pepper, bay leaf, fennel seeds one by one. 

6. Add required water and allow it to cook.

7. Add the marinated chicken pieces and again cook adding little water. (Chicken leaves out water while cooking).

8. When the oil starts oozing out from the gravy add the coriander leaves. Give a stir and switch off the stove.

 

9. Serve it with hot rice or any roti or naan.

 

 

 

Notes:
1. This fry can be made as semi gravy or gravy by adding less or more onion and tomato. But while adding check for the spiciness and salt.

 

Recipe to make the fry

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Karaikudi Chicken Fry | Chicken fry in Karaikudi Style

Karaikudi chicken fry is a special chicken fry recipe of Karaikudi district and tastes delicious with the freshly ground masalas and Indian spices.

Course Side Dish

Cuisine Indian, tamil nadu

Keyword chicken fry in karaikudi style, karaikudi chicken fry

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

marination 45 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 500kcal

Author Akila

Ingredients

Marination

• Chicken – 1/2 kg
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Lemon Juice – 1 tbsp
• Salt – 1/2 tsp

To grind

• Red Chillies – 3
• Coriander seeds – 1 tbsp
• Pepper – 1 tsp
• Cloves – 3 to 4
• Cinnamon stick – 2 inch – crushed
• Fennel seeds – 1 tsp
• Bay leaves – 2
• Curry leaves – 1 spring
• Grated Coconut – 2tbsp

For Gravy

• Oil – 2 tbsp
• Mustard seeds – a pinch
• Cumin seeds – 1/2 tsp
• Fennel seeds – 1/2 tsp
• Onion – 2 chopped finely
• Tomato – 2 chopped finely
• Garlic – 4 cloves
• Ginger paste – 1 tsp
• Chilli powder – 1 tsp check for the spiciness before adding
• Coriander powder – 1 tsp
• Coriander leaves – few
• Water – as required
• Salt – as required

Instructions

• Wash the chicken pieces nicely with salt. Marinate the chicken pieces with turmeric powder, chilli powder, salt and lemon juice for 40 min at least. In a kadai or pan, add 1tsp oil and fry the red chillies, coriander seeds, curry leaves, cinnamon stick, cloves, pepper, bay leaf, fennel seeds one by one.
• Finally add the grated coconut and fry for a min. Allow to cool and grind to a smooth paste adding little water.
• In the same kadai, add the oil and when hot, add the mustard seeds and when it got splutters, add the fennel seeds and cumin seeds. Add the onion and saute well.
• Add the garlic and tomato and ginger paste. Saute till the tomato becomes mushy.
• Add the coriander powder and saute again. Now add the ground paste from step 2.
• Add required water and allow it to cook.
• Add the marinated chicken pieces and again cook adding little water. (Chicken leaves out water while cooking).
• When the oil starts oozing out from the gravy add the coriander leaves. Give a stir and switch off the stove.

Notes

This fry can be made as semi gravy or gravy by adding less or more onion and tomato. But while adding check for the spiciness and salt.

*post first published on Feb 8th 2015. Updated with recipe.

The post Karaikudi Chicken Fry | Chicken fry in Karaikudi Style appeared first on Learning-to-cook.

Step by step instructions

Ingredients

 

• Babycorn – 10 (chop as you like)
• Chilli powder – 1 tsp
• Turmeric powder – 1/5 tsp
• Garam masala – 3/4 tsp
• Oil – 2 tbsp
• Ghee – 1 tbsp
• Milk – 1 cup (cream – 1/2 cup)
• Salt as per taste 
• Water – as needed for the gravy

 

To Temper

 

• Cloves – 3 to 4
• Cinnamon stick – 1 (crushed nicely)
• Fennel seeds – 1/2 tsp
• Star anise – 1
• Bay leaf – 1

 

To grind I

 

• Onion – 2
• Tomato – 2
• Green chilli – 2
• Ginger Garlic Paste – 1.5 tsp

 

To grind II

 

• Cashew nuts – 12 to 15
• Coconut – 2 tbsp (optional)
  
  

 

 

Method

 

1. Wash and soak cashews in hot water for 10 min. Grind it to a fine paste along with coconut adding little water and keep it ready. 

 

 

9. Garnish with Coriander leaves and serve hot with chappathi or Vegetable Pulao. 

 

 

Notes:
1. Adding ghee is purely optional. But I feel, it enhances the taste.
2. Adding cream, gives richer taste. At the time of preparation, I do not have cream in hand and so added the milk.
3. Water can be adjusted according your required consistency. 

 

Recipe for Baby corn Masala

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Baby corn Masala

Baby corn masala recipe is a yummy masala recipe in which baby corn are cooked with Indian spices and tangy tomato and the cashews to give a rice taste.

Course Side Dish

Cuisine North Indian

Keyword baby corn masala

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 450kcal

Author Akila

Ingredients

Ingredients

• Babycorn – 10 chop as you like
• Chilli powder – 1 tsp
• Turmeric powder – 1/5 tsp
• Garam masala – 3/4 tsp
• Oil – 2 tbsp
• Ghee – 1 tbsp
• Milk – 1 cup cream – 1/2 cup
• Salt as per taste
• Water – as needed for the gravy

To Temper

• Cloves – 3 to 4
• Cinnamon stick – 1 crushed nicely
• Fennel seeds – 1/2 tsp
• Star anise – 1
• Bay leaf – 1

To grind I

• Onion – 2
• Tomato – 2
• Green chilli – 2
• Ginger Garlic Paste – 1.5 tsp

To grind II

• Cashew nuts – 12 to 15
• Coconut – 2 tbsp optional

Instructions

• Wash and soak cashews in hot water for 10 min. Grind it to a fine paste along with coconut adding little water and keep it ready.
• Wash and cut the Babycorn to your desired shape. Pressure cook it for 3 whistles adding little salt.
• In a kadai or wok, add 1 tbsp oil and sauté the onion first. Then add the ginger garlic paste, green chilli and when raw smell of ginger goes, add the tomato and again sauté it well.
• Cool the contents and grind to a coarse paste in a food processor.
• In the same vessel, add the oil and ghee and add the tempering items one by one. Now add the onion tomato paste and saute them well.
• Add the chilli powder, turmeric powder, garam masala and salt. Sauté them nicely till the oil oozes out. This might take around 10 min.
• Add the cashew paste and little water. When it starts boiling add the Babycorn. Let the masala gets coated on the babycorn.
• Add the cream or milk and allow to cook for another 2 min and switch off the stove.
• Garnish with Coriander leaves and serve hot

Notes

Adding ghee is purely optional. But I feel, it enhances the taste.

Adding cream, gives richer taste. At the time of preparation, I do not have cream in hand and so added the milk.

Water can be adjusted according your required consistency.

*Post first published on April 13th 2015. Updated with Recipe

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Chana masala step by step or the channa masala needs no introduction if you are from India. It is generally prepared with onion, tomato, garlic, ginger, green chillies, blended with Indian spices and masala.

Chana masala step by step recipe with pictorial instructions for your easy understanding and learning.

How to make Channa Masala

Two years ago I was crazy on channa masala and I used to prepare it once a week at least. But suddenly I don’t know why I stopped cooking it. Last week when we went for shopping, while having dinner in saravanabhavan hotel I ordered samosa channa and suddenly I started craving for channa masala. So again went to Mustafa and bought the channa and the very next day prepared the channa masala. .  I already have posted channa masala with different version.

 

If you like, you could view some North Indian Side Dishes for Chappathi

 

Soya chunks thick gravy
Lima bean curry
Mushroom Masala
Babycorn Mushroom Masala
Soya Balls Gravy

 

Step by step instructions of Chana Masala

Ingredients

• Soaked channa – 2 cups
• Cloves – 5 to 6
• Fennel seeds – 1/2 tsp
• Cardamom – 2
• Cinnamon stick – 3 (1 inch sized)
• Bay leaves – 2
• Black Pepper Corns – 1/5 tsp ( or  around 6 to 7 )
• Oil  – 1 tbsp
• Onion -1 small chopped finely 
• Green chillies – 2 slit lengthwise
• Chilli powder – 1 tsp
• Cumin powder – 1/2 tsp
• Channa masala – 1 tsp
• Turmeric powder – 1/5 tsp
• Water – as needed ( or around 1.5 cups )
• Coriander leaves – few
• Salt – as needed

 

To grind

• Oil – 1 tsp
• Onion – 1 cup (2 medium sized) chopped finely 
• Tomato – 1 cup ( 2 tomatoes ) chopped finely 
• Ginger paste – 1tsp
• Garlic paste – 1 tsp

 

To Garnish

• Onion – little 
• Ginger – little 
• Coriander leaves – few

 

 

 

 

Method to prepare Channa Masala step by step

1. Soak channa overnight or 8 hrs at least. Pressure cook it with 2 cups water + 1/2 tsp salt. ( as my cooker is old it took 7 whistles but normally it will take 3 whistles ). 

 

6. Add the coriander leaves, give a stir and switch off the flame.

 

7. Garnish with onion, ginger and coriander leaves and serve. 

 

 

 

 

Delicious channa masala is ready to be eaten with chappathi. 

 

Notes:

1. Instead of normal water which we add in the channa, you can use the water used for pressure cooking the channa. But keep in mind to reduce the salt, while adding as the water has salt already.
2. You can adjust the spiciness as per your taste.
3. If you do not have channa masala, you can go with normal garam masala also.

 

Recipe of Chana Masala Step by step

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Chana Masala – step by step | How to make channa masala

Chana masala step by step or the channa masala needs no introduction if you are from India. It is generally prepared with onion, tomato, garlic, ginger, green chillies, blended with Indian spices and masala.

Course Side Dish

Cuisine Indian

Keyword chana masala, channa masala

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 400kcal

Author Akila

Ingredients

Ingredients

• Soaked channa – 2 cups
• Cloves – 5 to 6
• Fennel seeds – 1/2 tsp
• Cardamom – 2
• Cinnamon stick – 3 1 inch sized
• Bay leaves – 2
• Black Pepper Corns – 1/5 tsp or around 6 to 7
• Oil – 1 tbsp
• Onion -1 small chopped finely
• Green chillies – 2 slit lengthwise
• Chilli powder – 1 tsp
• Cumin powder – 1/2 tsp
• Channa masala – 1 tsp
• Turmeric powder – 1/5 tsp
• Water – as needed or around 1.5 cups
• Coriander leaves – few
• Salt – as needed

To grind

• Oil – 1 tsp
• Onion – 1 cup 2 medium sized chopped finely
• Tomato – 1 cup 2 tomatoes chopped finely
• Ginger paste – 1tsp
• Garlic paste – 1 tsp

To Garnish

• Onion – little
• Ginger – little
• Coriander leaves – few

Instructions

• Soak channa overnight or 8 hrs at least. Pressure cook it with 2 cups water + 1/2 tsp salt. ( as my cooker is old it took 7 whistles but normally it will take 3 whistles ).
• In a pan or kadai, add oil and when it is hot add the ingredients under To Grind one by one. Sauté them well or till the raw smell of ginger garlic goes off. Cool it down. Transfer to food processor or mixer grinder and make a smooth paste.
• In the same kadai or pan, add the oil and when it is medium hot add the spices – cloves, cardamom, cinnamon stick, bay leaves, pepper, fennel seeds. Add the onions and the green chillies.
• Sauté them nicely till onions are soft. Add the tomato onion paste now and add the chilli powder, turmeric powder, salt, cumin powder and chana masala powder.
• If the gravy is thick add the water now. Allow to boil. Add the cooked channa and let it cook for another 5 min.
• Add the coriander leaves, give a stir and switch off the flame.
• Garnish with onion, ginger and coriander leaves and serve.

Notes

• Instead of normal water which we add in the channa, you can use the water used for pressure cooking the channa. But keep in mind to reduce the salt, while adding as the water has salt already.
• You can adjust the spiciness as per your taste.
• If you do not have channa masala, you can go with normal garam masala also.

*Post first published April 29th 2014. Updated with recipe.

The post Chana Masala step by step | How to make channa masala appeared first on Learning-to-cook.

This spicy soya chunks gravy | meal maker gravy  is easy to make ans as the name indicates, it is spicy, tangy and tasty, which goes very well with anything goes North Indian dishes like chapati roti, Nan, etc. This also goes very well with the pulaos, vegetable biryani and even dosa and idli.

I have already posted a different version of soya chunks gravy and a meal maker masala and this spicy meal maker gravy is referred by my friend and this also super delicious like before. If you want to make this spicy meal maker gravy to be more rich then you can add a little amount of cashew nut paste or cream.

If you like this gravy of meal maker then you can try the different recipes in my website like below

• Soya balls fry
• Soya balls masala different version
• Soya chunks cutlet
• Soya chunks biryani
• Spicy soya chunks fry
• Simple Soya chunks gravy 

Video recipe of spicy soya chunks gravy | meal maker gravy

Printable recipe of spicy soya chunks gravy | meal maker gravy

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Spicy meal maker gravy

This spicy meal maker gravy is easy to make ans as the name indicates, it is spicy, tangy and tasty, which goes very well with anything goes North Indian dishes like chapati roti, Nan, etc. This also goes very well with the pulaos, vegetable biryani and even dosa and idli.

Course Side Dish

Cuisine Indian

Keyword Spicy meal maker gravy

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

15 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akila

Ingredients

• Soya chunks / meal maker - 2 cups i used small variety
• Onion - 1 big
• Tomatoes - 3 big
• Ginger - 2 i ch
• Garlic - 4 to 5 cloves
• Chilli powder - 1 tsp adjust as per your spice level
• Turmeric powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Cumin powder - 1/4 tsp
• Garam masala - 1/4 to 1/2 tsp
• Kasoori methi - 2 tsp
• Thick Curd - 1tbsp
• Salt - as per taste
• Oil - 7 tbsp
• Cardamom - 1
• Cinnamon stick - 3
• Bay leaf - 1
• Cloves - 3 to 4
• Star anise - 1
• Fennel seeds - 1/4 tsp

Instructions

• Take 2 cups of soya chunks and soak in water for about 8 to 10 minutes.
• After the aboat 10 minutes check if the soya balls are soaked well. Then squeeze the balls nicely.
• Now add one tablespoon of curd or yogurt to this balls and mix them nicely. Allow to soak it for another 10 to 15 minutes.
• add 2 tbsp of oil in a pan and add onion, ginger garlic and saute them nicely.
• once the onions are a nicely saute, then add the tomatoes and again saute them well. Once the tomatoes have become mushy, now switch off the flame.
• Let it rest for about 5 minutes
• transfer the content to a Mixie jar or a food processor and grind them to a smooth paste.
• Now in the same pan add 5 tablespoons of oil and the mentioned spices. Fry the spices for about a minute.
• Now add the spice powders like chili powder, turmeric powder, coriander powder, cumin powder.
• Again fry the spice powders for a minute. Now add the onion Tomatoes paste that you have grounded and cook them for about 10 min.
• Add the soaked soya balls to this and cover and cook for about 10 min.
• the oil in the gravy would start to release oil.
• Now add the garam Masala and the kasoori methi and again cook for about 5 to 7 min.
• The gravy thickens nicely.
• Serve the spicy hot hot spicy  meal maker gravy.

Step by step instructions of spicy soya chunks gravy | Meal maker gravy

Ingredients

• Soya chunks / meal maker – 2 cups ( i used small variety )
• Onion – 1 big
• Tomatoes – 3 big
• Ginger – 2 i ch
• Garlic – 4 to 5 cloves
• Chilli powder – 1 tsp ( adjust as per your spice level)
• Turmeric powder – 1/4 tsp
• Coriander powder – 1/2 tsp
• Cumin powder – 1/4 tsp
• Garam masala – 1/4 to 1/2 tsp
• Kasoori methi – 2 tsp
• Thick Curd – 1tbsp
• Salt – as per taste
• Oil – 7 tbsp

Spices

• Cardamom – 1
• Cinnamon stick – 3
• Bay leaf – 1
• Cloves – 3 to 4
• Star anise – 1
• Fennel seeds – 1/4 tsp

Method to prepare spicy soya chunks gravy

Take 2 cups of soya chunks

soak in water for about 8 to 10 minutes. Here I have taken the smaller variety which I used to get it here. If you get the bigger variety, then soak it for about 15 to 20 minutes to make it softer.

After the about 10 minutes check if the soya balls are soaked well. Then squeeze the balls nicely.

Now add one tablespoon of curd or yogurt to this balls and mix them nicely.

Allow to soak it for another 10 to 15 minutes. Adding curd Makes the balls to be very soft and gives a nice Tangy taste to the soya chunks gravy.

Prepare Onion Tomato paste

When the soya chunks are being soaked,  let us prepare the gravy. For this add 2 tbsp of oil in a pan.

add onion, ginger garlic and saute them nicely.

once the onions are a nicely saute, then add the tomatoes and again saute them well. Once the tomatoes have become mushy, now switch off the flame.

Let it rest for about 5 minutes. after 5 minutes  transfer the content to a Mixie jar or a food processor and grind them to a smooth paste. Grinding them to your very smooth taste is very very important step for any kind of north indian gravy.

Prepare Gravy

In the same pan add 5 tablespoons of oil and the mentioned spices. Fry the spices for about a minute.

Now add the spice powders like chili powder, turmeric powder, coriander powder, cumin powder.

Again fry the spice powders for a minute.

Now add the onion Tomatoes paste that you have grounded and cook them for about 10 min.

Add the soaked soya balls to this and cover and cook for about 10 min.

Cover and cook for 10 min.

At this stage, the oil in the gravy would start to release oil. Now add the garam Masala and the kasoori methi.

again cook for about 5 to 7 min.

The gravy thickens nicely. Serve the spicy hot hot spicy meal maker gravy.

Yummy yummy soya chunks gravy | meal maker gravy is ready to be eaten.

Notes

1. Use Kashmiri chilli powder for bright red color to the gravies.

2. Always grind the onion tomato paste very nicely.

3. Add cashew nut paste or little cream to make it more healthier.

The post Soya chunks gravy | Spicy Meal maker gravy appeared first on Learning-to-cook.

Mushroom Matar Curry I have tasted once or twice only in Little India. I always preferred Mushroom Masala or babycorn mushroom masala (my fav) than this Mushroom matar. Last Sunday since it is Krithigai, I didn’t cook any non veg recipes and thought I could try this mushroom green peas curry, as I need to finish the mushroom which I bought 4 days back. Half the mushrooms I used for this curry and other half I prepared the mushroom pakora. I had this Mushroom Matar Curry with the Crumbled Paneer Pulao.

You can check some of the mushroom recipes in my blog 

Mushroom Pulao
Mushroom Pepper Gravy

Mushroom Soup
Mushroom Masala
Babycorn Mushroom Masala

Stuffed Mushrooms

Mushroom Matar Curry

Preparation time: 20 min | Cook Time: 30 min | Serves: 4

Recipe Category: Sidedish | Recipe Cuisine: North Indian

Ingredients 

For Onion tomato paste

Onion – 1 big 

Tomato – 3 medium sized 

Ginger – 1.5 tsp

Garlic – 1 tsp 

Green chilli – 1

For Curry 

Oil – 3tbsp
White Button Mushrooms – 10 (cut in to small pieces)
Green peas – 1/2 cup
Turmeric Powder – 1/4 tsp
Chilli Powder – 1 1/4 tsp
Coriander powder – 1 tsp
Garam masala – 1/2 tsp
Dried Fenugreek leaves (Kasoori methi) – 1 tsp (crushed)
Heavy cream – 1/4 cup (or milk – 3/4 cup)
Water – 1 cup
Salt – as per taste.

For Tempering
Fennel Seeds – 1/2 tsp
Cumin Seeds – 1/4 tsp
Cloves – 3
Cinnamon stick – 1 crushed

Method to prepare Mushroom Matar Curry

1. Watch the mushrooms and cut into bite-size pieces.

2. Now grind the tomato, onion, green chilli, ginger and garlic to a fine paste. Keep it aside. In another pan, add oil. When it is hot add the cumin seeds, fennel seeds, cloves ad cinnamon stick. 

3. When the fennel seeds splutters, add the onion tomato paste. Saute it till the raw smell goes off. Now add the chilli powder, turmeric powder, coriander powder, salt and the crushed fenugreek leaves.

4. Then add the frozen peas and the mushrooms. Add water. Cover and cook for a while.

5. When the gravy starts thickens, you can see the oil starts oozing out. Now add the garam masala powder. 

6. Mix it well. Now add the cream or the milk. 

7. Cook in low flame for 3 to 4 min. Garnish with coriander leaves. 

8. Switch off the stove and serve the Mushroom Matar Curry with Crumbled Paneer and Jeera Pulao. 

Yummy and tasty Mushroom Matar Curry is ready. 

Notes:

1. If you want you can saute the mushroom and add it at the final stage before adding the cream or milk.
2. I used frozen peas. If you are using fresh peas steam cook and use. Else will take more time to get cooked. 
3. I was in a hurry preparing this curry. So I didn’t grind the tomato paste to a smooth consistency. Mine was a bit coarse and hence the coarse consistency of curry. So grind to a smooth paste. 
4. I didn’t have cream and I added milk. You can add cashew nut paste also to give a more rich taste. Adjust the cream according to your spiciness of the curry. 
5. Try to use the fresh mushrooms. If you do not like the black part of the mushroom, you can remove it and use. 
6. You can also make this curry as No onion No garlic curry by avoiding the garlic and onion.

The post Mushroom Matar Curry | Mushroom Green Peas Curry Recipe appeared first on Learning-to-cook.

Idiyappam Kurma is a special side dish, which you can prepare for the Idiyappam. In most South Indian hotels, you can see, this kurma being served as accompaniment to the idiyappams along with the sweetened coconut milk. I always wanted to prepare this kurma at home, but my kids and my hubby always ask for coconut milk and I end up preparing coconut milk only. So last saturday, I prepared this finally with less spicy and my son loved the taste very much, and asked to prepare this Idiyappam kurma in coming days along with the coconut milk. You can also have this kuruma for Aappams as well. 

You can check some other breakfast items from the given links.

Podi oothappam

Quinoa Idly

Rava Kichadi
Semiya Upma

Khara Pongal

Banana Kuzhipaniyaram

Rava Idly
Ragi Semiya Upma

Idiyappam Kurma

Preparation time: 10 min | Cook Time: 15 min | Serves: 5

Recipe Category: Sidedish | Recipe Cuisine: South Indian

Ingredients

Ingredients I
Fresh veggies – 1 cup ( I used carrot, green peas, corn, beans, potato )

Onion – 1 big chopped

Tomato – 1 big chopped

Oil – 2 tbsp

Bay leaf – 1 crushed

Cloves – few

Cinnamon Stick – 1 crushed

Star anise – 2

Cardamom – 1

Green chilli – 1

Chilli powder – 1 tsp

Coriander powder – 1.5 tsp

Turmeric powder – 1/5 tsp

Garam masala – 1/2 tsp (optional)

Curd / Yoghurt – 2 tsp

Coriander leaves – few chopped

Ingredients II
Grated Coconut

Fennel seeds – 1/4 tsp

Poppy seeds – 1/5 tsp

Green chilli – 1

Method to Prepare Idiyappam Kurma

1. Cut the veggies into small pieces. Pressure cook them for 1 whistle adding a pinch of salt. (Do not throw the water away. You can use it in this kurma or use for preparing the Vegetable soup)

2. Now grind the ingredients mentioned in Ingredients II.

3. In a kadai, add oil and when it is hot, add the spices – cloves, cinnamon stick, bay leaf, cardamom, fennel and fry for 2 min. Add the onion and sauté till translucent. Add the ginger garlic paste, green chilli and tomato and sauté well again.

4. Add the chilli powder, coriander powder, turmeric powder and asafoetida. Add the cooked veggies and required water and cook for another 3 to 4 min. Add the coconut paste.

5. Again cook for another few min till the raw smell of coconut goes. Now add the curd finally and cook for another 5 min. Garnish with coriander leaves and switch off the stove.

6. Serve the tasty Kuruma with the idiyappam or appams. 

Yummy Idiyappam Kurma is ready to be served.

Notes:

1. If you do not like to add chilli powder to this kuruma, you can avoid it and increase the amount of green chillis.

2. You can soak some cashews and grind along with coconut to give richer taste. 

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Baby corn Jalfrezi has become one of my favorite recipe. The crunchiness of the baby corn and the bell peppers and tanginess of the tomatoes makes it more flavorful. I took the recipe from here and came out good. I prepared this on Sunday for the Non veg menu. Will post the menu soon. Everyone in my family loved a lot. 

Other baby corn recipes for you to check 

Baby corn mushroom masala 

Babycorn 65

Baby corn golden fries

Baby corn masala 

Baby corn pulao

Baby corn Jalfrezi Recipe

Preparation time: 10 min | Cook Time: 15 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: North Indian

Ingredients 

Baby corn – 1 packet (Chopped lengthwise)
Capcisum – 1/2 (Chopped lengthwise)
Onion – 1 big (Cut lengthwise)
Tomato – 1 big (Grind to paste)
Cumin seeds – 1/2 tsp
Oil – 2 tbsp
Ginger garlic paste – 1 tbsp
Chilli powder – 1 tsp
Coriander powder – 1/2 tsp
Turmeric powder – 1/5 tsp
Cumin powder – 1/2 tsp
Tomato Sauce – 1 tbsp
Water – 1/2 cup
Salt -as per taste

Method 

1. In the wok or kadai, add oil and when hot add the cumin seeds. When it splutters add the onion and Ginger garlic paste. Sauté them nicely till the raw smell goes off.  Meanwhile grind the tomatoes to a paste. Add this paste. 

2. Add the chilli powder, coriander powder, turmeric powder, cumin powder and salt. Let them cook. Add 1/2 cup water. Add the baby corn. Let it cook for 5 min.

3. Add the capsicum. Let it cook. Do not over cook. The capsicum should be crunchy. Add the tomato sauce. 

4. Let all the water content evaporate.

5. Give a stir and switch off the stove. 

Yummy Babycorn Jalfrezi is ready

Notes:
1. Do not overcook the baby corn and capsicum. It should be crunchy in the masala and not mushy.
2. You can also add Paneer to this.

Tags:Baby corn Jalfrezi, how to make Baby corn Jalfrezi, Baby corn recipe, side dish for naan, side dish for roti, side dish for chappathi, north indian side dish

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This Scrambled Egg Curry is my hubby favorite curry. This can be used as a side dish or used as a stuffing for the roti’s or chappathi or even breads. But I like to have it as a side dish for any non veg main dish. This can be made as a gravy or a dry version. I have done as a semi-gravy one. 

You can check my other egg recipes below. 

Muttai Kuruma
Egg Biryani
Egg Podimas

Egg Balchao

Spicy Egg Masala
Egg thokku

Scrambled Egg Curry

Preparation time: 10 min | Cook Time: 10 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients
For scrambled egg

Eggs – 5
Pepper powder – 1/4 tsp
Salt – 1/5 tsp
Oil – 1 tsp

Spices
Fennel seeds – 1/5 tsp
Cinnamon stick – 1 inch crushed
Star anise – 2
Cloves – 3 to 4
Bay leaf – 1 (optional)

For Gravy
Onion – 2 medium sized (chopped finely)
Tomato – 2 medium sized (chopped finely)
Ginger garlic paste – 1 tsp
Oil – 2 tbsp
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Pepper powder – 1/2 tsp
Turmeric powder – 2 pinch
Salt – as per taste
Coriander leaves for garnishing

Method 

1. In a pan or kadai, add the oil and when hot, add the eggs one by add and keep on stirring. 

2. Add the pepper and salt and keep stirring, until it gets scrambled as shown below.

3. Remove the scrambled egg from the kadai and deep aside. In the same kadai, add oil and add the spices mentioned in List II, when the oil is hot.

4. Add the onions and fry them, till translucent. Add the Ginger garlic paste. Sauté till the raw smell goes off.

5. Add the tomatoes. When tomatoes are half cooked, add the chilli powder, coriander powder, turmeric powder and salt.

6. Mix them well. If the gravy is but thick, adjust by adding little water. Now add the scrambled egg.

7. Let the eggs gets costed well with the masala. Add pepper powder and coriander leaves.

8. Serve the yummy scrambled egg curry as side dish. 

Yummy scrambled egg curry is ready… 

Tags:Scrambled Egg Curry Recipe, Scrambled Egg Curry, Egg Curry Recipe, muttai podimas Curry Recipe, Egg Recipe, Side dish for naan, Side dish for roti, Side dish for chappathi,

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