• SERVES

    4 Servings

  • PREP TIME

    20 mins

  • MEAL COURSE

    Main Course

  • CUISINE

    South Indian

Culture & Tradition

Make Authentic South Indian Chicken Masala at Home

Chicken masala is about building depth through simplicity. Unlike gravies that rely on multiple layers, this dish depends on properly cooked onions, balanced spice, and controlled simmering to develop flavour.

In South Indian kitchens, this is an everyday staple done right. The onions form the base, the tomatoes bring balance, and the masala binds everything together into a thick, coating consistency.

When executed well, the chicken stays tender while the masala clings to every piece, delivering flavour in every bite.

Chef's Note

Prefer a different flavour profile? Swap this with another traditional rice recipe from the collection.

Ingredients

The quantities listed below are for one person's serving.

Main Ingredients

  • Chicken (cleaned and cut)

    500 g

  • Onions (finely sliced)

    250 g

  • Tomatoes (chopped)

    2 medium

  • AAAHARA Chicken Masala Powder

    25 g

  • AAAHARA Red Chilli Powder

    1 to 2 tsp (adjust to taste)

  • Cooking oil

    3 tbsp

  • Salt

    to taste

Tempering (Tadka)

  • Cooking oil

    1 tbsp

  • Curry leaves

    a few

  • Green chilli (slit)

    1 to 2

Garnish

  • Fresh coriander leaves (finely chopped)

    as required

Instructions

  • Step 01

    Heat 3 tbsp oil in a pan. Add sliced onions and cook on medium heat until they turn deep golden brown. This step builds the base flavour of the dish.

  • Step 02

    Add chopped tomatoes, AAAHARA Red Chilli Powder, and salt. Cook until the tomatoes soften and blend into the onions, forming a thick base.

  • Step 03

    Add chicken pieces and mix well so they are fully coated with the masala. Cook for 5 to 7 minutes on medium heat.

  • Step 04

    Add AAAHARA Chicken Masala Powder and mix thoroughly. Reduce heat, cover, and simmer until the chicken turns tender and the masala thickens. Stir occasionally to prevent sticking.

  • Step 05

    In a separate pan, heat 1 tbsp oil. Add curry leaves and slit green chillies. Sauté briefly and pour over the cooked chicken for a fresh aromatic finish. Finish with chopped coriander leaves and serve hot with rice, roti, or parotta.

Serving & Storage

Serve hot with steamed rice, yogurt or a simple salad. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water so the spices stay fragrant.

Spices That Bring This Recipe to Life

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Chicken Masala
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Chef's Note

"Take your time with onions. Proper browning is what gives this dish its depth and richness. Do not rush the simmering stage. Slow cooking allows the chicken to absorb the masala fully.

Adjust chilli powder based on your heat preference, but keep balance in mind. Spice should enhance, not dominate. The final tempering adds freshness and aroma. Do not skip it if you want a complete flavour profile."

Frequently Asked Questions

Can I make this ahead?

Yes. Cook the base in advance, cool it, and refrigerate. Finish with a fresh tempering just before serving.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water.

What can I serve this with?

It pairs well with steamed rice, yogurt, papad and a simple vegetable side.