Chicken Masala - Nepali Food Recipes

Chicken Masala

Chicken Masala is a popular, flavor-packed Indian curry featuring tender chicken pieces coated in a thick, savory, and spicy onion-tomato sauce. It is a staple in North Indian cuisine and in Nepal, often served with roti, naan, or jeera rice. This dish focuses on aromatic spices, with oil separating from the curry, offering a more robust taste.

> 60min

Normal

Mildly Spicy

Ingredients

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Directions

Chop the onions, the tomatoes, the small green chilies and the coriander leaves.

Finely chop the garlic cloves.

Cut the chicken into small pieces.

In a bowl, prepare the marinade: mix the chicken pieces with the ginger paste, the garlic paste, the red chili powder, the salt, the garam masala, the coriander powder, the cumin powder and the plain yogurt (or curd). Mix well.

Keep the bowl in the fridge for at least 2 hours (or overnight).

Heat the oil in a pan. When it is hot, add the onions, the garlic cloves and the small green chilies.

When the onions are translucent, add the tomatoes, the tomato puree, and the turmeric powder. Mix well. Simmer for 2 to 3 minutes over low heat.

Add the chicken pieces with all the marinade and mix well. Cook over medium heat.

Once the chicken is cooked through, transfer it to a bowl. You can garnish it with coriander leaves.

Ready! Serve with chiura (beaten rice), rice, dhikri, lentils, beans, pickles (achar), salads, vegetables, buckwheat dhindo, corn dhindo, rotis. Have a hot or cold drink or a local alcohol. Enjoy!

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