chicken masaledar recipe
- The Best chicken masaledar recipe
- Masaledar Chicken (Spiced Chicken with Onions)
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Masaledar Chicken (Spiced Chicken with Onions) Works
- ❓ Frequently Asked Questions About Masaledar Chicken (Spiced Chicken with Onions)
The Best chicken masaledar recipe
My family loves it because it’s versatile—you can serve it with rice, naan, or even as a filling for wraps, and it’s always a crowd-pleaser. The kids especially enjoy the mix of warm spices, and it’s a great way to sneak in some extra protein and fiber without them even noticing. Plus, it’s perfect for any occasion—whether you’re hosting a small get-together or just want something flavorful for the family meal. I also love how it’s packed with health benefits, especially when made with lean chicken and plenty of vegetables. The spices like cumin, coriander, and turmeric not only add great taste but also support digestion and inflammation, making it a balanced choice for everyday eating. It’s one of those recipes that feels like a no-brainer—simple, delicious, and always a hit.
Masaledar Chicken (Spiced Chicken with Onions)
A flavorful Indian dish featuring tender chicken marinated in aromatic spices, cooked with onions and served with a tangy tomato-based gravy. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts (about 600g)
- 1 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1/2 tsp black pepper
- 1 tsp salt
- 1 large red onion, finely chopped
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp ginger paste
- 1 green chili, finely chopped
- 2 tbsp oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 green chili, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 cup tomato puree
- 1 cup water
- 1 tbsp lemon juice
- Salt to taste
👨🍳Directions
-
1
In a bowl, mix yogurt with ginger-garlic paste, red chili powder, coriander powder, turmeric, garam masala, cumin powder, black pepper, and salt. Add chicken and marinate for at least 2 hours (or overnight). -
2
Heat oil in a pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Add ginger paste, green chili, and cook for 1 minute. Set aside. -
3
In a pressure cooker or pot, add marinated chicken and cook on medium-high heat until the chicken is fully cooked (about 10-12 mins for pressure cooker). -
4
In the same pan with onions, add 2 tbsp oil. Sauté onions until crispy. Add minced garlic, ginger, green chili, ginger-garlic paste, cumin powder, coriander powder, turmeric, and garam masala. Cook for 2 minutes. -
5
Add tomato puree and water. Simmer for 5-7 minutes until the mixture thickens. Stir in lemon juice and salt to taste. -
6
Pour the onion-garlic mixture over the cooked chicken and mix well. Cook for another 5 minutes on low heat. Serve hot with rice or roti.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Frying pan
- Pressure cooker or heavy-bottomed pot
- Wooden spoon
- Spatula
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a pinch of kasuri methi (dried fenugreek leaves) while cooking the gravy.
- Adjust spice levels according to preference.
- Substitute yogurt with coconut milk for a vegetarian version.
Watch Video Of How Masaledar Chicken (Spiced Chicken with Onions) Works
❓ Frequently Asked Questions About Masaledar Chicken (Spiced Chicken with Onions)
What is the difference between Masaledar Chicken and other popular Indian chicken dishes?
Masaledar Chicken is a classic South Indian dish known for its spiced, tangy, and slightly sweet flavor profile. Unlike other Indian chicken dishes like Butter Chicken, Chicken Curry, or Tandoori Chicken, Masaledar Chicken focuses on a blend of fresh spices, tamarind, and coconut milk, giving it a unique, aromatic, and mildly spicy taste. It’s often served with steamed rice or dosa, making it a staple in South Indian cuisine.
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Why is tamarind used in Masaledar Chicken, and how does it contribute to the flavor?
Tamarind is a key ingredient in Masaledar Chicken because it adds a distinct sourness that balances the richness of the chicken and spices. The tangy notes from tamarind complement the warm spices like curry leaves, mustard seeds, and fenugreek, enhancing the overall depth of flavor. It also helps tenderize the chicken and gives the dish a refreshing contrast to heavier curries.
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Can I substitute tamarind pulp for tamarind paste in the recipe, and if so, how?
Yes, you can substitute tamarind pulp for paste, but the texture and consistency will differ slightly. If using tamarind pulp, soak it in warm water for 10–15 minutes to soften, then blend it into a smooth paste. Adjust the quantity based on the tanginess you prefer—start with 1–2 tablespoons per cup of water and taste as you go. Tamarind paste is more concentrated, so you may need less.
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What are the best cuts of chicken to use for Masaledar Chicken, and how do I prepare them?
The best cuts for Masaledar Chicken are bone-in, skin-on pieces like thighs or drumsticks, as they stay juicy and flavorful. If using boneless chicken, opt for thighs or breast pieces. Marinate the chicken in the spice mixture for at least 2 hours (or overnight) to ensure even absorption. Before cooking, pat the chicken dry and season lightly with salt to prevent a soggy texture.
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How do I adjust the spice level in Masaledar Chicken if I’m sensitive to heat?
If you prefer a milder version, reduce the amount of red chili powder or omit it entirely. You can also soak the chicken in a mixture of yogurt and a pinch of turmeric before marinating to mellow the heat. For extra mildness, add more coconut milk or a splash of milk to the gravy. Always taste as you go—start with a small amount of chili and adjust to your liking.
