Enjoy Dhaba-Style Chicken Masala With Rice For Dinner

A tasty and well-known Indian meal called chicken masala is frequently prepared with a thick tomato-based gravy and several other spices. With this recipe, you can get soft, juicy dhaba-style chicken for a perfect weeknight dinner!

prep time 00 Hour 10 Mins

cook time 00 Hour 20 Mins

chef Team Kitchen Diaries

Chicken masala is a flavourful Indian dish that consists of chicken pieces cooked in a rich and fragrant sauce made with tomatoes, onions, and a blend of aromatic spices. To make the dish, chicken pieces are first marinated in a mixture of yoghurt and spices such as cumin, coriander, and garam masala.

Along with some finely chopped onions, ginger, garlic, and tomatoes, the marinated chicken is cooked in a pressure cooker until it is soft and the sauce has thickened. The dish is typically garnished with fresh coriander leaves and served hot with rice or Indian bread such as naan or roti. Chicken masala is a popular and well-loved dish in Indian cuisine and can be found in many restaurants and homes throughout the country.

Chicken masala should be served with rice, naan bread, or roti and is a staple dish in many households and restaurants throughout India and other parts of the world. What makes chicken masala unique is its capacity to blend various herbs and spices to create a spicy

For sauteing the masalas and the chicken, you can use frying pans. They are compatible with induction cooktops and gas stoves.
You can also grind all the spices together before cooking the chicken masala by using a mixer grinder. They are durable, come with 750W, 550W-550W or even 1000W with a set number of jars.
Using a pressure cooker allows the meat to turn tender within minutes, as it prevents it from browning.
Because this is a thick gravy dish, a broad pan facilitates rapid water evaporation, which makes it possible for the masala to adhere to the chicken in a lovely way.
The chicken gets its distinctive roasted aroma and a hint of crispness from cast-iron pans. They improve the caramelisation of tomatoes and onions and retain heat longer.

Step 1

Add 2 tablespoons of hot oil and the finely chopped onions to the pressure cooker. Sauté the onions until they are translucent.

Step 2

Add ginger and garlic paste to the Pressure cooker after frying for one to two minutes.

Step 3

Add the green chillies and chopped tomatoes, and cook until the tomatoes are mushy.

Step 4

Combine the masala with the boneless chicken pieces thoroughly.

Step 5

Add 1 teaspoon of salt, 1 teaspoon each of red chilli powder, coriander, and turmeric powder. Stir well and cook for two to three minutes.

Step 6

Mix thoroughly after adding 1/2 cup of water. Cook for one whistle on high heat with the pressure cooker lid closed.

Step 7

Lower the heat and continue cooking for an additional 5-7 minutes. Extinguish the flame and allow the pressure cooker to totally cool.

Step 8

Check the chicken by opening the lid once the pressure cooker has cooled.

Step 9

Activate the flame if it’s done, and continue cooking for a few minutes more to thicken the gravy.

Step 10

Serve hot with rice or Indian bread and garnish with fresh coriander leaves.

Frequently Asked Questions

Slow-cooking the onions and tomatoes until they release oil, combined with pressure-cooking the chicken, produces a rich, rustic dhaba-style flavour.

Yes! You can cook it in a heavy-bottomed pan. Just allow extra simmering time until the chicken turns tender and the gravy thickens.

Adding a spoonful of butter or a splash of fresh cream at the end improves the texture and gives the masala a silkier touch.

Absolutely. Chicken masala tastes even better the next day since the spices settle and deepen in flavour after resting overnight.

Reduce the red chilli powder and green chillies, but keep the coriander and ginger-garlic intact to maintain the dish’s aromatic depth.

Calories 350 Kcal

Total Fat 22 g

Carbs 10 g

Protein 28 g

ESSENTIAL ITEMS

500 gm Boneless chicken, cut into small pieces

2 Onion, finely chopped

2 Tomatoes, finely chopped

2 chopped Green chillies

1 tbsp Ginger paste

1 tbsp Garlic paste

as per taste Salt

0.5 tsp Red chilli powder

1 tsp Coriander powder

0.5 tsp Turmeric powder

as per taste Oil

as required Water

to garnish Fresh coriander leaves

Recipe by:

Team Kitchen Diaries

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