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!
Jump to:
Reasons to 💖curry cut chicken masala
- 100 % authentic Indian flavor, homestyle flavor every time!
- No marination required.
- Bone-in chicken adds minerals and nutrients to the curry.
- Even cooking as medium-sized pieces cook evenly and stay juicy, with no dry or undercooked bites.
- Perfect for quick and easy meal options.
What is curry cut chicken?
Curry-cut chicken means a whole chicken cut into medium-sized pieces, usually with bones. It’s the most popular cut for making Indian curries, biryanis, and masalas because the bones add extra flavor and richness to the gravy.
This super delicious version of chicken masala uses curry-cut chicken. 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 chicken recipes? Don’t miss my easy ghee bhuna chicken masala; it’s a 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!
How to make chicken masala with curry cut chicken
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, chili powder, and salt. Cook until the mixture thickens and oil begins to separate from the sides.
Add the washed chicken pieces to the masala and cook on high heat for 8–10 minutes, stirring occasionally. Pour in some water, mix well, then cover and simmer on medium heat for about 15 minutes, or until the chicken is tender and fully cooked through.
Sprinkle dried fenugreek leaves, dried mint, and garam masala, stir well, and simmer for 2–3 minutes. For an extra kick of heat and vibrant color, drizzle over a tablespoon of homemade 2-ingredient chilli oil.
Garnish with fresh coriander leaves and serve curry-cut chicken masala hot with bread or rice!
Serving Ideas
- Compliments 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 cilantro 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.
Expert Tips
- If you have leftover chicken masala, use it as a base to make a quick version of Bombay 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!
If you make this dairy-free curry-cut chicken masala, please comment or share a picture of your masala chicken curry version on Instagram with the hashtag # tipsnrecipes for feedback!
🧾Recipe
Curry Cut Chicken Masala
↑ Click stars to rate now!
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, 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
-
- 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
Share
Did you make this recipe? Don’t forget to give it a star✨ rating below!
The nutrition label may vary depending on your specific ingredients and brands. Tipsnrecipesblog.com is not responsible for any loss or damage resulting from your reliance on nutritional information.
Copyright Notice © tipsnrecipesblog.com - All content, including images and videos, is copyright-protected.
Leave a Reply