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Spicy Chicken Masala Curry – Dhaba Style Homemade Recipe

Meta Description: This Chicken Masala Curry recipe is a spicy, rich, and flavorful Indian-style dish made with aromatic spices, onions, tomatoes, and marinated chicken. Perfect with rice, roti, or naan!

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📝 Introduction

If you're a fan of bold, spicy Indian food, this Chicken Masala Curry is a must-try! Bursting with flavor, this dish is cooked in a thick onion-tomato gravy and packed with traditional Indian spices. It’s the kind of dish that turns any simple meal into a feast — perfect for Sundays, family dinners, or special occasions.

This version tastes just like the roadside dhaba-style chicken curry but is made right in your kitchen with fresh ingredients!

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🛒 Ingredients

For Chicken Marination:

• 500g bone-in chicken (or boneless, if preferred)

• 1/2 cup curd (thick)

• 1 tsp ginger-garlic paste

• 1/2 tsp turmeric

• 1/2 tsp red chili powder

• 1/2 tsp salt

For the Gravy:

• 3 tbsp oil

• 1 bay leaf

• 1 black cardamom

• 1 small cinnamon stick

• 2 cloves

• 1 tsp cumin seeds

• 2 onions, finely chopped

• 1 tsp ginger-garlic paste

• 2 tomatoes, finely chopped or pureed

• 1/2 tsp turmeric

• 1 tsp red chili powder

• 1 tsp coriander powder

• 1/2 tsp garam masala

• Salt to taste

• Fresh coriander for garnish

• Water as needed

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👨‍🍳 Step-by-Step Instructions

Step 1: Marinate the Chicken

1. Mix curd, spices, and ginger-garlic paste in a bowl.

2. Add chicken and coat well.

3. Cover and marinate for at least 30 minutes (or overnight for best taste).

Step 2: Prepare the Masala

1. Heat oil in a heavy pan or kadhai.

2. Add whole spices (bay leaf, cardamom, cinnamon, cloves).

3. Add cumin seeds and let them crackle.

4. Add onions and cook till golden brown.

5. Add ginger-garlic paste and cook until raw smell goes.

Step 3: Cook the Gravy

1. Add tomatoes and cook till oil separates.

2. Add turmeric, red chili, coriander powder, and salt.

3. Cook the masala for 3–4 minutes until well-blended.

Step 4: Add Chicken

1. Add the marinated chicken to the masala.

2. Cook on high flame for 5 minutes to seal in the flavors.

3. Add 1 cup water and mix well.

4. Cover and cook on low flame for 25–30 minutes until chicken is tender.

Step 5: Final Touch

1. Once oil floats on top, add garam masala and chopped coriander.

2. Simmer uncovered for 5 minutes for thicker gravy.

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🌟 Tips & Variations

• Add a dash of kasuri methi for restaurant-style flavor.

• For a richer curry, add 2 tbsp fresh cream at the end.

• Boneless chicken cooks faster; adjust cook time accordingly.

• Can be made in a pressure cooker too – 2 whistles on medium flame.

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❓ FAQs

Q: Can I use chicken breast?

A: Yes, but thigh or bone-in gives more flavor and juiciness.

Q: Can I make it less spicy?

A: Reduce red chili and use Kashmiri chili for color without heat.

Q: Can I freeze the curry?

A: Yes! Store in an airtight container for up to 1 week.