Restaurant style Chatpata Chicken Masala

Chatpata Chicken Masala is a delightful chicken dish that tantalizes the taste buds with its unique flavors. The dish features tender and juicy chicken pieces cooked in a vibrant masala sauce, bursting with a medley of spices that can be enjoyed with steamed basmati rice or Indian flatbread.

We Indians love street food for chatpata flavors. Street food culture played a significant role in the evolution of chatpata chicken and became a beloved addition to Indian cuisine.

When it comes to chicken curry, restaurant-style preparations have a certain allure and distinctiveness that sets them apart from homemade versions. The delectable dishes are known for their burst of flavors, unique textures, and a perfect balance of flavors – sweet, tangy, spicy, and savory elements.

There are many different ways to make chatpata chicken, and recipes vary from restaurant to restaurant and even cook to cook.

If you’ve ever savored chatpata chicken masala curry at a restaurant and wished to recreate the same magic in your own kitchen, try your hand at this foolproof recipe. I think you’re going to love this particular version.

What is Chatpata Chicken Masala?

The word “Chatpata” refers to a flavor profile that combines tanginess, spiciness, and a hint of sweetness, creating a unique taste.

This particular curry dish has questionable origins of its own, but in my opinion, it doesn’t matter where it ultimately came from. It is absolutely delicious and always satisfying.

Chatpata Chicken Masala dish is characterized by its rich and aromatic gravy, which is packed with an array of spices that give it a distinctive and tantalizing flavor!

Restaurant Chatpata Chicken masala gravy coats the chicken pieces evenly ensuring that every bite is infused with flavor.

About Chatpata Chicken Masala Recipe

Simple and easy to make, this chatpata chicken masala recipe is one of my favorite recipes to make when I want to eat something different from everyday chicken curry.

This chatpata chicken masala recipe is similar to restaurant style chicken curry but is completely different in flavor. It is super easy to make and comes together in under 40 minutes.

My recipe is a one-pot recipe and incorporates a lot of different spices, which ups the overall zing and flavor of the dish. However, the ingredients are easily available in the Indian pantry.

From the tanginess of tomatoes and the zing of chaat masala to the spiciness of red chili powder and other spice powders and the sweetness of tomato sauce, every element contributes to a complex and delightful flavor profile.

This restaurant style chicken chatpata curry is tangy and spicy and is very different from other Indian chicken curries in taste and texture.

Reasons to try

Delicious.

Easy to make.

Restaurant style.

Burst of flavors.

Perfect for get-togethers or parties.

Pro Tips

1. Bone-in chicken: The bone-in pieces add depth and richness to the curry, imparting a more robust flavor to the dish. The bones also help retain moisture in the chicken during cooking and result in tender and juicy meat that remains succulent.

2. Onion tomato base: Start by sautéing finely chopped onions until they turn a light brown color. Add tomato paste or puree Cook the mixture until the tomatoes break down and the rawness disappears, creating a flavorful onion-tomato base for the gravy.

3. Proper cooking techniques: Saute (sear) the chicken on high to medium flame and simmer the curry on slow flame. Each technique contributes to the unique flavors and textures found in restaurant dishes.

4. Balancing flavors: If you are new to cooking, taste the dish as you cook and adjust the seasoning accordingly. Add salt, spices, or a bit of sugar if needed to balance the flavors.

Ingredients

Chicken: For best taste opt for bone-in chicken pieces. I have used curry-cut chicken that typically consists of bone-in chicken pieces, such as drumsticks, thighs, wings, and breast pieces.

Cooking Oil: Any type of neutral flavored oil can be used in making this delicious recipe.

Onion and tomato: form the base of the gravy.

Use fresh, red, and ripe tomatoes for the best flavor. Canned crushed tomatoes also work great in this recipe.

Aromatics: ginger and garlic.

Spices: turmeric powder, red chili powder, coriander powder, chicken masala powder, chat masala, and garam masala powder.

Cashews: help to thicken the gravy and adds a rich and creamy texture to the dish.

Seasoning & Herbs: salt and coriander leaves.

Other ingredients: cumin, bay leaf, curd (yogurt), and green chilies.

How to make Restaurant style Chatpata Chicken Masala

1. Wash 1 kg of skinless bone-in chicken pieces. Drain well and set aside.

2. Heat 1/4 cup oil in a pan over medium heat. Once the oil is hot, add 1 tsp cumin and 2 bay leaf. Saute until the seeds crackle.

Use a heavy-bottomed skillet or frying pan that heats evenly.

3. Add 3 medium onions finely chopped and sauté until they turn a light brown color.

Keep stirring at regular intervals for even browning.

4. Once the onions change color, add 1 tbsp ginger garlic paste and saute for a minute until the raw aroma fades away.

5. Add the chicken pieces and saute over medium flame until the color change to white.

6. Add salt to taste and 1/2 tsp turmeric powder. Saute for 20 seconds.

7. Cover the pan and simmer on low flame for 10 minutes.

Chicken will release water and cook in its own juices.

8. Add 1 tbsp Kashmiri red chili powder, 1/2 tbsp red chili powder, 1-2 tsp chicken masala powder, and 1/2 tbsp coriander powder. Saute well for 20-30 seconds.

9. Add the 3 medium tomatoes and 8 cashews puree. Gently mix well.

10. Saute over medium flame until the moisture evaporates and the oil separates on the sides of the pan.

Stir occasionally as the gravy can stick to the bottom of the pan.

11. Add water (preferably hot) to the level of the chicken pieces. Give a good mix.

Turn the flame to high and let the gravy come to a rolling boil.

12. Add 1/2 tsp sugar, 1-2 tsp chat masala, 2 tbsp tomato ketchup, and 2-3 slit green chilies. Mix well.

13. Add 3-4 tbsp whisked curd and stir continuously to prevent curdling.

Taste the gravy and add the seasoning and spice if needed.

14. Reduce the heat to low. Cover the pan and let the chicken simmer for another 20-30 minutes or until it is cooked through and tender.

The cooking time will depend on the size of the chicken pieces, and the intensity of the flame.

15. Once the chicken is tender, cook for a few more minutes uncovered to reduce the liquid and thicken the gravy.

16. Sprinkle 1 tsp garam masala over the curry and give it a final stir.

17. Garnish with 2-3 tbsp freshly chopped coriander leaves.

18. Chatpata Chicken Masala Curry is ready. Serve it hot or warm with your choice of bread or rice.

Serving Suggestions

Chatpata chicken curry pairs perfectly with a variety of accompaniments. Below are the suggestions:

Rice: Serve the curry with steamed basmati rice, jeera rice, bagara rice.

Indian flatbread: Scoop the curry with roti, naan, rumali roti, plain parathas,

Complement the curry with a fresh salad to add a refreshing element to the meal.

Storage Suggestions

This curry can be stored in an airtight container for up to 3-4 days in the fridge. Allow the chatpata chicken curry to cool down to room temperature before storing it. Transfer the curry to a clean and dry airtight container.

Before serving, reheat it on the stovetop or in the microwave, stirring occasionally to distribute the heat evenly. If the gravy looks thick, add little water and heat until hot.

More Related Recipes

Chicken Masala

Kadai Chicken

Kolhapuri Chicken

Dum ka Chicken

Andhra Chicken Roast

Egg Curry Masala

Biryani Salan

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Recipe Card

Restaurant style Chatpata Chicken Masala

Author: Santosh Allada
Restaurant-style Chatpata Chicken Masala is a flavorful and tangy chicken dish from Indian cuisine. It features tender chicken pieces cooked in a rich, luscious, aromatic gravy that is both spicy and tangy.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian, North Indian
Servings 4 people

Ingredients
  

  • 1 kg Chicken (bone-in)
  • 1/4 cup Oil
  • 1 tsp Cumin
  • 2 medium Bay leaf
  • 3 medium Onions (finely chopped)
  • 1 tbsp Ginger garlic paste
  • 1/2 tsp Turmeric powder
  • 1 tbsp Kashmiri red chili powder
  • 1/2 tbsp Red chili powder
  • 1/2 tbsp Coriander powder
  • 1-2 tsp Chicken masala powder
  • 3 medium Tomatoes
  • 8 whole Cashews
  • 1-2 tsp Chat masala
  • 1/2 tsp Sugar
  • 2 tbsp Tomato ketchup
  • 2-3 numbers Green chilies
  • 3-4 tbsp Curd (whisked)
  • 1 tsp Garam masala powder
  • 2-3 tbsp Coriander leaves
  • Salt to taste
  • Water as required

Instructions
 

  • Wash 1 kg of skinless bone-in chicken pieces. Drain well and set aside.
  • Heat oil in a pan over medium heat. Once the oil is hot, add cumin and bay leaf. Saute until the seeds crackle.
  • Add the chopped onions and sauté until they turn a light brown color.
  • Once the onions change color, add ginger garlic paste and saute for a minute until the raw aroma fades away.
  • Add the chicken pieces and saute over medium flame for 8-10 minutes or until the color change to white.
  • Add salt and turmeric powder. Saute for 20 seconds.
  • Cover the pan and simmer on low flame for 10 minutes.
  • Add Kashmiri red chili powder, red chili powder, chicken masala powder, and coriander powder. Saute well for 20-30 seconds.
  • Add the tomato and cashews puree. Gently mix well.
  • Saute over medium flame until the moisture evaporates and the oil separates on the sides of the pan.
  • Stir occasionally as the gravy can stick to the bottom of the pan.
  • Add water (preferably hot) to the level of the chicken pieces. Give a good mix.
  • Turn the flame to high and let the gravy come to a rolling boil.
  • Add sugar, chat masala, tomato ketchup, and slit green chilies. Mix well.
  • Turn the flame to low and add whisked curd and stir continuously to prevent curdling.
  • Taste the gravy and add the seasoning and spice if needed.
  • Reduce the heat to low. Cover the pan and let the chicken simmer for another 20-30 minutes or until it is cooked through and tender.
  • Once the chicken is tender, cook for a few more minutes uncovered to reduce the liquid and thicken the gravy.
  • Sprinkle garam masala over the curry and give it a final stir. Continue to simmer for 3-5 minutes
  • Turn off the flame and garnish with freshly chopped coriander leaves.
  • Chatpata Chicken Masala Curry is ready. Serve it hot or warm with your choice of bread or rice.

Notes

Use bone-in chicken for the best taste.
Adjust the spice level according to your preference. You can increase or decrease the amount of red chili powder and green chilies to make the dish milder or spicier.
If you prefer a thicker gravy, you can cook the masala for a longer time to reduce the liquid content. Conversely, if you like a thinner gravy, you can add some water or chicken stock to achieve the desired consistency.
 


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