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.
Servings: 4
Calories: 500kcal
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).
- 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).