Skip to main content

Spicy Chicken Curry | Masala Chicken

Try this spicy chicken curry cooked with everyday Indian spices and serve with rice or roti. 

📎Course : Main course 
📎Cuisine : Indian
🔪Preparation Time : 10 minutes
♨Cooking Time : 30 minutes
🕞Total : 40 minutes
🍴Servings : 2


  • 500 gms of chicken
  • 1/2 cup hung curd
  • 1 small piece of ginger 
  • 3-4 cloves of garlic 
  • 2 big potatoes
  • 2 onions sliced 
  • 1 finly chopped small onion 
  • 1/2 tsp turmeric powder 
  • 1 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 1 small piece of cinnamon
  • 2 cardamons
  • 2 cloves
  • 1 bay leaf 
  • 2 tbsp tomato puree 
  • 3-5 tsp oil
  • salt taste


  1. In a bowl take hung curd . Add turmeric powder, red chilli powder,  cumin powder, coriander powder and 1 tsp of salt. Beat properly.  Keep aside.
  2. Cut chicken into pieces. Wash under  running water.
  3. In a large bowl take chicken pieces and add hung curd mix. Mix well. Cover the bowl and keep in the refrigerator for 2 hours. 
  4. Peel potatos and make 4 pieces each.
  5. In a pan heat 1 tbsp of oil. Add ginger, garlic and sliced onions. Fry till translucent. Drain and keep aside.
  6. Now in a grinder make a fine paste of fried ginger, garlic and onions. Keep aside. 
  7. In another pan heat the remaining oil. Take out the marinated chicken from the refrigerator and fry till golden brown. Keep aside. 
  8. In the same oil fry potato pieces till light golden brown. Drain and keep aside. 
  9. Heat the remaining oil. Add cinnamon stick, bay leaf, cardamoms and cloves. Add chopped onions. Fry till translucent. 
  10. Now add fried potatoes and chicken pieces. 
  11. Add tomato puree. Mix well. 
  12. Add onion paste. Add more salt if required according to your taste  
  13. Add 2 cups of water. 
  14. In medium heat cook until potatoes and chicken pieces become soft and tender. 
  15. Add more water if required. 
  16. Add garam masala 5 minutes before removing from heat. 
  17. Remove from heat when the gravy becomes thicker. 
  18. Serve hot.