17 January, 2025
A Spicy Aromatic Masala Chicken
A spicy aromatic masala chicken dish full of flavors infused with roasted spices and a smoky touch. This spicy aromatic masala chicken is just perfect and can be served as a starter or a main course!
Here are few of the chicken recipes on my blog that you can explore. 😊
Easy Stuffed Chicken Breast
Easy Creamy and Delicious Chicken Drumsticks
Drums of Heaven
Honey Pepper Chicken
Easy Chicken
Ingredients for a spicy aromatic masala chicken
For the Chicken:
- 500g chicken
- 1 medium onion, chopped
- 1 black cardamom
- 1 bay leaf
- 1 tbsp ginger-garlic paste
- 3 tbsp curd (yogurt)
- 2 tbsp lemon juice
- Salt, to taste
- Oil 2 tbsp
- 1 small piece of coal (for the smoky flavor)
- 1 tsp ghee (for smoking)
For the Spice Mix (To Be Roasted & Ground):
- ½ tbsp coriander seeds
- ½ tbsp cumin seeds
- 1 tsp fennel seeds
- 4 whole round red peppers
- ¼ tsp black pepper
- 4 green cardamoms
- ½ star anise
- 1 cinnamon stick
Method to make spicy aromatic masala chicken
- Heat a dry pan over low flame.
- Add coriander seeds, cumin seeds, fennel seeds, red peppers, black pepper, green cardamoms, star anise, and cinnamon stick.
- Roast until fragrant, stirring occasionally to prevent burning.
- Let the spices cool, then grind into a coarse powder. Set aside.
- Heat oil in a pan and add the chopped onions. Sauté until light pink.
- Add the chicken and cook on low flame for 5 minutes, stirring occasionally.
- Add black cardamom, bay leaf, and ginger-garlic paste. Cook until the chicken turns brown.
- Stir in the curd, cover, and cook for 5 minutes over medium heat.
- Add the ground spice mix, lemon juice, and salt.
- Fry for 3–4 minutes until the masala coats the chicken well.
- Pour in a little water and let it simmer.
- Heat a small piece of coal until red-hot.
- Place the hot coal on a piece of foil inside the pan.
- Drizzle ghee over the coal and immediately cover the pan to trap the smoke.
- Let it sit for 3–4 minutes before removing the coal.
- Check the chicken is cooked.
- Cook on high flame until the water reduces slightly.
- If serving as a starter, let the water evaporate completely for a dry texture.
- If serving as a main course, keep some gravy to enjoy with rice or flatbread.
Starter: Serve dry with onion rings and a squeeze of lemon.
Main Course: Pair with naan, roti, or steamed rice for a complete meal.