This chicken masala with curry-cut chicken is a mildly spicy, comforting dish made with aromatic spices, juicy bone-in chicken pieces, and a rich onion-tomato gravy.
It’s an everyday Indian meal favorite served with rice, roti, or naan!
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About curry-cut chicken masala
This super delicious version of chicken masala uses curry-cut chicken, which typically includes a mix of bone-in pieces like drumsticks, thighs, and wings. Cooking chicken on the bone releases deeper flavors into the masala, giving the curry a rich and satisfying taste, just like how it’s prepared in Indian homes.
Looking for more hearty and flavorful chicken recipes? Don’t miss my easy ghee bhuna chicken masala, it’s rich, flavourful, quick and easy recipe. If you're craving that spicy Indo-Chinese street-style flavor, try chicken chowmein masala, it's always a hit!
Reasons to 💖 this recipe
- 100 % authentic Indian flavor.
- Simple and basic ingredients.
- Easy to follow steps that are incredibly rewarding.
- Bone-in chicken for a rich taste.
- Perfect for brunch, lunch, and dinner options.
Serving Suggestions
- Compliment well with naan, roti, kulchas, plain paratha, or stuffed parathas like aloo paneer paratha, paneer paratha.
- Serve it with rice dishes like steamed plain rice or fragrant white cumin rice, and don’t forget a spoonful of green chutney, garlic chutney, or tangy tomato-onion chutney to elevate every bite with a burst of bold flavor.
- With salads such as onion-lemon salad, cucumber beet salad, and nutty crunchy salad for a refreshing contrast.
- Serve alongside raitas such as mix veg raita, boondi raita, and cucumber raita to beat the spices heat.
- Drinks like lassi masala and mango lassi perfectly balance out the spiciness of this chicken masala curry.
Tips
- If you have leftover chicken masala, use it as a base to make a quick version of chicken biryani by layering it with cooked basmati rice and garnishing with fried onions and mint.
- Crush dried fenugreek leaves before adding to enhance the depth of flavor.
- Use warm water to adjust the consistency of the curry once it is cooked.
Love Non-Veg Dishes?
Craving more chicken goodness? Don’t miss these reader-favorite recipes!
- Chicken Mayonnaise Sandwich
- Chicken and Sweetcorn Pasta Salad
- Chicken Bread Rolls
- Chicken Drumsticks Curry
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Recipe
Curry Cut Chicken Masala
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Ingredients
- 500 g Chicken skinless curry cut (bone-in)
- 3 Onion
- 1 tablespoon Ginger-garlic paste
- 2 Tomato
- 2-3 tablespoon Oil
- 1 tablespoon Salt
- 1 teaspoon Turmeric
- 1 tablespoon Red chilli
- 1 tablespoon Garam masala
- 1 tablespoon Meat curry masala
- 1 teaspoon Cumin seeds
- ½ teaspoon Black pepper freshly crushed
- 1-2 Bay leaves
- ½ teaspoon Dried mint leaves
- 1 tablespoon Dried fenugreek leaves
Instructions
- Heat oil in a deep pan. Add bay leaf and cumin seeds. When they begin to crackle, add the chopped onions. Cook until golden brown. Add ginger-garlic paste and sauté until fragrant.
- Stir in the tomato puree with turmeric, meat curry masala, black pepper powder, meat curry masala, chili powder, and salt. Cook until the mixture thickens and oil begins to separate from the sides.
- Add the washed chicken to the masala and cook on high heat for 8–10 minutes. Then add water, mix well, cover, and simmer on medium heat for 15 minutes, or until the chicken is tender and cooked.
- Sprinkle dried fenugreek leaves, dried mint, and garam masala, stir well, and simmer for another 2–3 minutes.
- Garnish with fresh coriander leaves and serve curry cut chicken masala hot with bread or rice!
Notes
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- If you have leftover chicken masala, use it as a base to make a quick version of chicken biryani by layering it with cooked basmati rice and garnishing with fried onions and dried mint.
- Crush dried fenugreek leaves before adding to enhance the depth of flavor.
- Want to learn homemade mint powder? Don’t miss my easy recipe for dry mint powder with four different techniques.
- Use warm water to adjust the consistency of the curry once it is cooked.
- Subscribe to my Newsletter and YouTube channel to stay updated.
Nutrition
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