Chicken Masala Recipe – Simple, Flavourful & Easy

Chicken Masala is a super popular must try dish. It can be prepared with basic ingredients commonly available in kitchen, and is delicious. This tasty Indian chicken curry is made with slow cooked onions, tomatoes and mix of spices. It is full main course meal that can be prepared with thick masala best served with roti or with curry style that goes best with rice.

What is Chicken Masala?

Chicken masala is a dish prepared with basic ingredients such as onions, tomatoes that are sautéed, thereupon mix with ginger-garlic masala mixture that contains some essential Indian spices such as coriander, turmeric, cumin, and garam masala.

It has a unique masala base similar to a caramel sauce that has been mixed with rich and slowly cooked ingredients. There are many variations of chicken masala based on the location where it is made.

Regional Varations

– North India: uses thick gravy, ghee, garam masala, and kasuri methi

– South India: uses curry leaves, coconut, and mustard seeds

– East India: uses mustard oil and panch phoron and has a sweet taste with the addition of potatoes

– West India: uses many ground spices, coconut, and poppy seeds

Classic chicken masala is popular across the world though every region has its unique taste and flavour.

Why You’ll Love This Recipe

• This recipe is basic, and since it uses ingredients easily available at home kitchen, it is easy to cook chicken masala
• The onions are finely chopped before being added to the oil and being sauteed for a long time. This, combined with the roasted whole spices, makes the dish flavourful
• It is a versatile recipe. You can make it creamy with coconut, spicy, or keep it simple
• It works with bone-in skinless chicken, and it’s easy to make in a Kadhahi or pressure or slow cooker

Chicken Masala Ingredients

Meat & Produce

• 1 kg of chicken (with-bone cut into medium pieces)
• 2 large onions, finely chopped
• 3 tomatoes, chopped or pureed
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• Fresh coriander, chopped
• 2 teaspoons lemon juice (optional)

Dairy / Liquids

• 1/2 cup curd/yogurt, whisked
• 1/4 cup cream (or coconut milk) added in splashes

Whole & Ground Spices

• 2 tablespoons of oil or ghee
• 1 teaspoon cumin seeds
• 3 cloves
• 2 green cardamoms
• 1 bay leaf
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 2 teaspoons red chili powder (adjust to your preferred taste)
• 1 teaspoon garam masala
• Salt to taste

Ingredient Tips

• With bone chicken: ideal for slow cooking
• Boneless chicken: cooks quicker
• Garam masala: Fresher and spicier when homemade
• Tomatoes: Chopped tomatoes give a textured feel; pureed tomatoes give a smoother gravy

How to cook chicken masala?

A. Preparation

• Bring medium size pieces of chicken and clean it properly and keep it aside so the excess water gets dried off
• Chop the onion, tomato, and coriander separately, in small pieces
• Take some curd in a bowl and whip until it turns into a smooth texture. This will ensure the curd does not thicken as the dish cooks

C. Cooking Steps

1. Heat oil & bloom whole spices

Add some ghee or oil in a kadhahi. Add the bay leaves, cardamom, cumin seeds, and a few whole cloves. Set the flame to low and allow it to sizzle. The essences of the spices will be absorbed by the ghee or oil, giving this dish a very aromatic base.

2. Sauteing onions

Add chopped onions. Saute these on medium heat and stir regularly so that they do not burn. Adjust the heat so the onions get brown but don’t burn or stick to the pan.

3. Adding ginger-garlic paste

Ginger-garlic paste makes the base flavours and aromas begin to emerge. The delicious aroma will start to fill in the air, and it takes some time to fade.

4. Adding ground spices

Add some water or ghee / oil to avoid getting the bottom f the pan burnt and covered with black layer. Then, put the nut powders, turmeric, coriander, cumin, and chili to the above mixture. Roast the mixture in ghee or oil before being added to the dish.

5. Adding the other ingredients

• Add the previously prepared ingredients (1, 2, 3, & 4) along with all of the remaining chopped ingredients
• Add the chopped tomatoes to allow this mixture to dissolve and soften. Cook until the oil in the mixture separates. This means that the mixture has the right consistency
  

• Add chicken: Add the marinated chicken, and mix it well in the above mixture. Let it cook on the bottom for few minutes to trap heat in the chicken so that it can sear and absorb the oil & flavours

• Add curd: Turn the heat on low to prevent the curd from thickening when adding it. The curd should be stirred in regularly so that it blends smoothly with the rest of the mixture. It provides a nice tang and richness to the dish

• Add water & simmer: Basis your taste or liking of the gravy thickness, add hot water, and cover the utensil. Let the chicken cook on low heat for 30 minutes if it is with bones, and for 20 if it has no bones. The hot water will add moisture to keep the chicken tender & juicy

• Finish with garam masala: Add the garam masala to the surface of the simmered dish, and gently mix it. After a few minutes of bubbling, the dish will absorb the rich aroma of the spices

• Garnish: Garnish the dish with coriander and squeeze fresh lemon if prefer the taste. The lemon will boost the flavour of the gravy

Chicken Masala Variations

1. Creamy Chicken Masala

Add a little cream cream or cashew nut paste in the dish at the end and mix it properly. This is the great option if you enjoy a creamy gravy.

2. Boneless Chicken Masala

Prefer to use thigh portion of the chicken as it cooks quickly and remain moist

3. Coconut Masala Chicken

Replace the curd with coconut milk to give tropical region flavour and bring some sweetness to the curry. Moreover, add some curry leaves to provide south Indian flavour.

4. Nut-paste Masala

For this one, soak some cashews or almonds and blend them to create a paste. Add this paste to the masala before you cook the chicken. This gives a thick and rich texture to the dish.

5. Pressure Cooker Method

Cook the chicken with masala in pressure cooker after making the masala like normal process as described above. With boneless chicken, it should take one whistle to cook, if with-bone chicken, give it 2 or 3 whistles so it turns tender.

6. Slow Cooker Method

Combine all your ingredients and cook them on low heat for around 6 hours or on high heat for around 3 hours, and if required for more hours. This gives the dish a wonderful & rich flavour, and the chicken will be soft & tender.

Serving Suggestions

• Serve with rice: Chicken Masala with steamed basmati rice, jeera rice, or a simple vegetable pulao. The grains soak up the spicy gravy beautifully and balance the meal
• Serve with Roti / Chapati: Enjoy it with naan, chapati, tandoori roti, bajra roti or any other type of roti as per your taste. These rotis complement the rich masala and help scoop up every bit of flavour
• Add fresh sides: Fresh kachumber salad, onions with chat masala & lemon, or a bowl of raita adds a cooling contrast to the warm spices of the masala
• Optional extras: Serve with pickles or papad to add extra texture and enhance the meal experience

Expert Tips & Recipe Notes

• Brown onions properly: Take your time sauteing onions until it turns golden brown. It helps in building the deep flavour to chicken masala
• Avoid curdling the curd: Always lower the heat before adding curd and stir continuously. Whisk the curd well to make it smooth
• Thicken the gravy naturally: Simmer the dish uncovered for a richer consistency as the extra water will evaporate, or stir in nut paste
• Layer spices correctly: Whole spices go into hot oil, ground spices are added after onions, and garam masala is sprinkled at the end for maximum aroma
• Boost flavours: A spoon of ghee added in the final moments enhances taste and fragrance

Frequently Asked Questions (FAQs)

Q. Can I use canned tomatoes?

A. Yes, you can replace fresh tomatoes with canned tomato puree

Q. How spicy is chicken masala?

A. It has moderate heat. Adjust by increasing or reducing red chili powder or green chilies or adding coolers such as nut paste or coconut milk or milk cream

Q. How do I store it?

A. Refrigerate for 2-3 days or freeze for up to a month. It tastes even better the next day as flavours deepen

Q. How do I prevent curd from curdling in masala?

A. Use low heat and whisk the yogurt well before adding. Add it slowly while stirring continuously.

Q. Can I make it dairy-free?

A. Absolutely. Replace curd with coconut milk for a creamy & dairy free version

Q. Which chicken is better – with bone or boneless?

A. With bone gives deeper flavour whereas boneless cooks faster. Both work well depending on your preference

Q. How can I thicken the masala?

A. Simmer it longer, blend part of the masala, or mix in nut paste to provide thickness to the masala

Q. Can I cook chicken masala in advance?

Yes, it tastes fantastic when prepared ahead, as the flavours blend and intensify

Q. What should I serve Chicken Masala with? A. Rice, naan, roti, millet bread, raita, salad, papad, pickles are excellent accompaniments