Are you tired of the same old dinner routine? Look no further! We’ve got 20 delicious and spicy masala chicken recipes to spice up your weeknight dinners. From classic Indian dishes like butter masala chicken with creamy tomato sauce, to grilled tandoori masala chicken skewers that are perfect for a quick and easy dinner, we’ve got you covered.
Whether you’re in the mood for something bold and spicy, or rich and creamy, our list of recipes has something for everyone. And the best part? Each recipe is packed with flavor, but won’t take up too much of your time. So why wait? Get ready to fire up your oven, heat up your skillet, or fire up your Instant Pot – we’re about to take your dinner game to the next level!
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Butter Masala Chicken with Creamy Tomato Sauce
A rich and flavorful Indian-inspired dish that combines the comfort of butter and chicken with the tanginess of tomato sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large skillet, melt 1 tablespoon of butter over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add the remaining 1 tablespoon of butter, garlic, cumin, coriander, garam masala, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
4. Add the diced tomatoes and heavy cream to the skillet. Stir to combine, then bring to a simmer.
5. Return the chicken to the skillet and cook until coated in the sauce, about 5-7 minutes. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: Approximately 20-25 minutes
Grilled Tandoori Masala Chicken Skewers
Experience the flavors of India with these aromatic and juicy chicken skewers, marinated in a blend of spices and grilled to perfection.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons tandoori masala powder
– 1 tablespoon lemon juice
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon ginger paste
– Salt, to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. In a large bowl, whisk together tandoori masala powder, lemon juice, olive oil, garlic, and ginger paste.
2. Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill to medium-high heat. Thread marinated chicken onto skewers, leaving a small space between each piece.
4. Season with salt. Grill for 8-10 minutes, turning occasionally, until cooked through.
5. Serve hot with your favorite sides and garnishes.
Cooking Time: 10-12 minutes
Slow-Cooked Coconut Masala Chicken Curry
A rich and flavorful Indian-inspired curry that’s perfect for a cozy night in. This slow-cooked dish is made with tender chicken, aromatic spices, and the creamy richness of coconut milk.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili flakes (optional)
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onions and cook until golden, about 5 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, and chili flakes (if using). Cook, stirring constantly, for 1 minute.
4. Add chicken and cook until browned, about 5-7 minutes.
5. Add coconut milk and broth. Bring to a simmer.
6. Reduce heat to low and cook, covered, for 2-3 hours or until chicken is tender.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 2-3 hours
One-Pan Garam Masala Chicken with Vegetables
Discover the vibrant flavors of Indian cuisine with this easy and aromatic one-pan dish, featuring tender chicken, colorful vegetables, and a hint of warm spices.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 small zucchini, sliced
– 1 tsp ground cumin
– 1 tsp garam masala powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large, heavy-bottomed pan or Dutch oven, heat the olive oil over medium-high.
3. Add the chicken and cook until browned on all sides, about 5-6 minutes. Remove from the pan and set aside.
4. Add the sliced onions to the same pan and cook until they start to caramelize, about 4-5 minutes.
5. Add the minced garlic, red bell pepper, zucchini, cumin, garam masala powder, salt, and black pepper. Cook for an additional 2-3 minutes or until the vegetables are tender-crisp.
6. Return the chicken to the pan, stirring to combine with the vegetables and spices.
7. Transfer the pan to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
Cooking Time: 25-30 minutes
Serve hot, garnished with fresh cilantro leaves if desired. Enjoy!
Smoky Masala Chicken Tikka with Yogurt Marinade
This recipe brings together the bold flavors of Indian cuisine with the richness of yogurt, creating a mouthwatering smoky masala chicken tikka that’s sure to please. Marinate tender chicken in a blend of spices and creamy yogurt, then grill or bake until perfectly charred.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 1/2 cup plain Greek yogurt
– 2 tablespoons lemon juice
– 2 teaspoons garam masala
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, smoked paprika (if using), salt, and pepper.
2. Add the chicken and marinate for at least 30 minutes or up to 4 hours in the refrigerator.
3. Preheat grill or oven to medium-high heat. Remove chicken from marinade, letting excess liquid drip off.
4. Grill chicken for 5-7 minutes per side or bake for 12-15 minutes, or until cooked through and slightly charred.
5. Brush with vegetable oil and serve hot.
Cooking Time: 20-30 minutes
Spicy Mango Masala Chicken Thighs
A flavorful twist on traditional chicken thighs, this recipe combines the sweetness of mango with the heat of spicy masala spices.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1 ripe mango, diced
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp garam masala
– 1/2 tsp ground coriander
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, cumin, garam masala, coriander, and cayenne pepper.
3. Add the chicken thighs to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove the chicken from the refrigerator and let it sit at room temperature for 15-20 minutes before baking.
5. Bake the chicken for 25-30 minutes, or until cooked through.
6. During the last 10 minutes of cooking, add the diced mango to the pan and toss to combine with the chicken.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 30-40 minutes
Instant Pot Masala Chicken Biryani
Instant Pot Masala Chicken Biryani Recipe
Experience the flavors of India with this simple and delicious Instant Pot Masala Chicken Biryani recipe. This one-pot wonder combines aromatic spices, tender chicken, and fluffy basmati rice for a meal that’s both comforting and exotic.
- Ingredients:
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 cups basmati rice
- 2 tablespoons ghee or vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (optional)
- Salt, to taste
- Instructions:
- Press the “Saute” button on the Instant Pot and heat the ghee or oil.
- Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the garlic, cumin, coriander, cinnamon, cardamom, turmeric, and chili powder (if using). Cook for 1 minute, stirring constantly.
- Add the chicken and cook until browned, about 5-6 minutes.
- Add the basmati rice, salt, and 2 cups of water. Stir well to combine.
- Cook on high pressure for 8 minutes, followed by a 10-minute natural release.
- Quick-release any remaining pressure, then fluff the biryani with a fork.
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons mustard oil (or vegetable oil)
- 1 tablespoon brown mustard paste
- 2 teaspoons Bengali masala powder (or curry powder)
- 1 teaspoon garam masala powder
- Salt, to taste
- 1/4 cup plain yogurt
- Chopped cilantro, for garnish (optional)
Kerala-Style Pepper Masala Chicken Roast
Experience the flavors of Kerala with this aromatic and spicy chicken roast recipe, perfect for a quick dinner or weekend lunch.
Ingredients:
– 1 whole chicken (3 lbs), cut into 8 pieces (2 legs, 2 thighs, 2 wings, 2 breasts)
– 2 tbsp coriander powder
– 1 tsp cumin powder
– 1 tsp black pepper powder
– 1/2 tsp cayenne pepper
– 1/2 tsp turmeric powder
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 onion, chopped
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together coriander powder, cumin powder, black pepper powder, cayenne pepper, and turmeric powder.
3. Add the chicken pieces to the spice mixture and toss until well coated.
4. Heat oil in an oven-safe skillet over medium-high heat. Add garlic and onion; sauté for 1 minute.
5. Add the spiced chicken to the skillet and cook for 5 minutes, stirring occasionally.
6. Transfer the skillet to the preheated oven and roast for 20-25 minutes or until cooked through.
Cooking Time: 25 minutes
Chettinad Spicy Masala Chicken Gravy
Experience the bold flavors of South Indian cuisine with this aromatic Chettinad-style spicy masala chicken gravy. Perfect for serving with fluffy basmati rice, naan, or roti.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon Chettinad spice blend (available at Indian grocery stores or online)
– 1/2 teaspoon ground cumin
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups chicken broth
– 1 cup coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until golden brown (5 minutes).
3. Add garlic, ginger, Chettinad spice blend, cumin, coriander powder, turmeric, red chili powder, and salt. Cook for 1 minute.
4. Add chicken and cook until browned (6-8 minutes).
5. Add broth and coconut milk. Bring to a simmer.
6. Reduce heat to low and let it cook for 15-20 minutes or until the sauce thickens slightly.
7. Garnish with cilantro leaves. Serve hot over basmati rice, naan, or roti.
Cooking Time: 30-40 minutes
Crispy Masala Chicken Wings with Mint Chutney
Elevate your snack game with this addictive combination of crispy, flavorful chicken wings and refreshing mint chutney.
Ingredients:
– 2 lbs chicken wings
– 1/2 cup yogurt
– 1 tablespoon lemon juice
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– Vegetable oil, for frying
– Mint chutney (see below)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together yogurt, lemon juice, garam masala powder, cumin powder, and cayenne pepper (if using). Add chicken wings and toss to coat.
3. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove the wings from the refrigerator and let them sit at room temperature for 10-15 minutes.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken wings in batches until crispy, about 5-7 minutes per batch. Drain on paper towels.
6. Serve with mint chutney (see below).
Mint Chutney:
– 1 cup fresh mint leaves
– 1/2 cup yogurt
– 1 tablespoon lemon juice
– Salt, to taste
Combine all ingredients in a blender or food processor and blend until smooth.
Cooking Time: About 30-40 minutes (frying time is variable).
Masala Chicken Pulao with Basmati Rice
A flavorful and aromatic one-pot dish that combines tender chicken, fragrant spices, and fluffy basmati rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups basmati rice
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups chicken broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onions and cook until they start to brown (5 minutes).
2. Add garlic, cumin, coriander, turmeric, chili powder, and garam masala. Cook for 1 minute.
3. Add chicken and cook until browned (5-6 minutes). Drain excess oil.
4. Add rice and stir to coat with spice mixture. Cook for 1-2 minutes.
5. Add broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until rice is cooked and liquid absorbed.
6. Garnish with cilantro leaves. Serve hot.
Cooking Time: 35-40 minutes
Cashew and Raisin Masala Chicken Korma
Experience the rich flavors of India with this aromatic korma, featuring tender chicken, toasted cashews, and sweet raisins.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp ghee or vegetable oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cardamom
– 1/4 tsp ground cayenne pepper (optional)
– 1 cup cashews
– 1/2 cup raisins
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat ghee or oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using). Cook for 1 minute.
4. Add chicken and cook until browned on all sides, about 5-6 minutes.
5. Stir in cashews, raisins, diced tomatoes, and chicken broth. Bring to a simmer.
6. Reduce heat to low and let korma cook for 20-25 minutes or until chicken is cooked through and sauce has thickened. Season with salt to taste.
7. Garnish with fresh cilantro and serve over basmati rice.
Cooking Time: 30-40 minutes
Lemon Masala Chicken Drumsticks
Elevate your snack game with these flavorful and aromatic Lemon Masala Chicken Drumsticks! A perfect combination of tangy lemon and warm masala spices, these bite-sized treats are sure to please.
Ingredients:
– 4-6 chicken drumsticks
– 1/2 cup freshly squeezed lemon juice
– 2 tbsp ghee or vegetable oil
– 2 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp ground cinnamon
– 1/2 tsp ground cardamom
– Salt, to taste
– Chopped cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together lemon juice, ghee or oil, cumin, coriander, cinnamon, cardamom, and salt.
3. Add the chicken drumsticks to the marinade and mix until they are fully coated.
4. Line a baking sheet with parchment paper and arrange the drumsticks in a single layer.
5. Bake for 25-30 minutes or until cooked through, flipping halfway.
Cooking Time: 25-30 minutes
Chicken Masala Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the richness of chicken masala with the crunch of bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp garam masala
– 1/4 tsp cayenne pepper (optional)
– Salt and pepper to taste
– 1 cup cooked white rice
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the chicken over medium-high heat until browned, about 5 minutes.
4. Add onions, garlic, cumin, curry powder, garam masala, and cayenne pepper (if using) to the skillet. Cook until the onions are translucent.
5. Stuff each bell pepper with the chicken mixture, then cover with cooked rice.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Street-Style Masala Chicken Kathi Rolls
Get ready to savor the flavors of India with these mouthwatering Kathi rolls, packed with spiced chicken and crispy flatbread. This classic street food is a staple in Indian cuisine, and we’re sharing our secret recipe to bring it right into your kitchen.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp ghee or vegetable oil
– 1 tsp cumin powder
– 1 tsp coriander powder
– 1/2 tsp cayenne pepper
– 1/4 tsp turmeric powder
– Salt, to taste
– 4-6 Kathi rolls (flatbread)
– Chopped cilantro, for garnish
Instructions:
1. Marinate the chicken in a mixture of ghee, cumin, coriander, cayenne pepper, and salt for at least 30 minutes.
2. Preheat a non-stick skillet or griddle over medium heat.
3. Cook the marinated chicken until it’s fully cooked and slightly charred.
4. Warm the Kathi rolls by wrapping them in a damp cloth and microwaving for 20-30 seconds.
5. Assemble the kathi rolls by placing a portion of the spiced chicken inside each roll, followed by some chopped cilantro.
Cooking Time: 45 minutes (including marination time)
Mustard-Flavored Bengali Masala Chicken
Experience the bold flavors of Bengal with this mouthwatering recipe, where tender chicken is marinated in a zesty mustard-based masala blend.
Ingredients:
Instructions:
1. In a large bowl, whisk together mustard oil, brown mustard paste, Bengali masala powder, garam masala powder, and salt.
2. Add the chicken thighs to the marinade and mix well. Cover and refrigerate for at least 30 minutes or overnight.
3. Preheat oven to 375°F (190°C).
4. Remove the chicken from the marinade, letting any excess liquid drip off.
5. Place the chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until cooked through.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 25-30 minutes
Oven-Roasted Masala Chicken with Potatoes
A flavorful and aromatic twist on traditional roasted chicken, this recipe combines the richness of masala spices with the comfort of potatoes.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 large potatoes, peeled and cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/2 tsp ground cardamom
– 1/4 tsp ground cayenne pepper (optional)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using).
3. Rub the spice mixture all over the chicken, making sure to get some under the skin as well.
4. Place the chicken in a roasting pan and add the potato cubes around it.
5. Roast for 45-50 minutes or until the chicken is cooked through and potatoes are tender.
6. Season with salt to taste and garnish with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Tangy Tamarind Masala Chicken Curry
A flavorful and aromatic curry that combines the tanginess of tamarind with the warmth of masala spices, perfect for a cozy evening meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 cup tamarind paste
– 1 can coconut milk
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat. Add onions and cook until browned.
2. Add garlic, ginger, cumin, coriander, turmeric, red chili powder, and cayenne pepper (if using). Cook for 1 minute.
3. Add chicken and cook until browned on all sides.
4. Stir in tamarind paste and coconut milk. Bring to a simmer.
5. Reduce heat to low and let curry simmer for 20-25 minutes or until chicken is cooked through and sauce has thickened.
6. Season with salt and garnish with cilantro.
Cooking Time: 25-30 minutes
Masala Chicken and Spinach Stir-Fry
A flavorful and nutritious stir-fry that combines the rich taste of chicken with the nutty flavor of spinach, all in a spicy Indian-inspired sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups fresh spinach leaves
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp cayenne pepper
– 1/4 cup vegetable oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 2 tbsp of oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. In the same skillet, add remaining oil and sauté onions and garlic until softened.
4. Add cumin, coriander, and cayenne pepper; stir for 1 minute.
5. Add spinach and cook until wilted.
6. Return chicken to skillet and stir to combine with spinach mixture.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Goan Red Masala Chicken with Coconut Milk
Experience the flavors of Goa with this aromatic and spicy chicken dish, infused with the richness of coconut milk.
Ingredients:
– 1 pound boneless, skinless chicken thighs or legs
– 2 medium onions, chopped
– 3-4 dried red chilies, crushed
– 2 teaspoons Goan Red Masala powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet or Dutch oven over medium heat.
2. Add onions and sauté until they start to caramelize.
3. Add crushed red chilies, Goan Red Masala powder, cumin, turmeric, and salt. Cook for 1 minute.
4. Add chicken and cook until browned on all sides.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat to low and let it cook for 20-25 minutes or until the chicken is cooked through.
7. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 30-40 minutes
Summary
Looking for quick and flavorful dinner ideas? Look no further! This collection of 20 spicy masala chicken recipes has got you covered. From classic butter masala to street-style kathi rolls, these dishes are sure to tantalize your taste buds. Whether you’re in the mood for something creamy and tomato-based or smoky and tandoori-inspired, there’s a recipe here that will satisfy your cravings. With easy-to-follow instructions and a range of spice levels, this article is perfect for home cooks looking to spice up their weeknight dinners.
