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red chilli chicken masala
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Red Chilli Chicken Masala
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
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
Servings: 4
Calories: 500 kcal
Author: Akila
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
  1. 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
  1. Add almonds (or cashews), ginger, garlic, and cloves. Sauté until aromatic and well-cooked.
Cool and grind
  1. 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
  1. 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
  1. 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
  1. 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
  1. When chicken is tender and masala turns thick, add curry leaves + coriander leaves
Final touch
  1. Squeeze little lemon juice and Turn off the heat.

Recipe Video

Recipe 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).