Last Updated on March 8, 2026 by Akila
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.
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
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
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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
- – 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
- – 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
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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 almonds (or cashews), ginger, garlic, and cloves. Sauté until aromatic and well-cooked.
-
Move the sautéed mixture to a plate, cool completely, then grind to a smooth paste with a little water. Set aside.
-
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 the chicken. Season with turmeric, chicken masala powder, Kashmiri chili powder, and salt. Mix well to coat evenly.
-
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.)
-
When chicken is tender and masala turns thick, add curry leaves + coriander leaves
-
Squeeze little lemon juice and Turn off the heat.
Recipe Video
– 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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