Chicken masala is a popular Indian dish made with tender chicken pieces cooked in a flavorful mix of spices and tomatoes. It’s easy to make and goes well with rice, naan, or any flatbread. This recipe is simple and perfect for a tasty home-cooked meal.
Why You Will Love This Chicken Masala Recipe
This chicken masala recipe stands out for its simplicity and authentic taste. It uses easily available ingredients and common spices to create a dish that feels homemade yet restaurant-quality. The use of boneless chicken thighs makes the meat juicy and tender, while the balanced blend of spices gives the curry a warm and inviting flavor profile. You’ll appreciate how quickly it comes together, making it a great option for busy weeknights or weekend meals. Plus, the dish is versatile enough to serve with your favorite sides, making it an all-around crowd-pleaser.
Ingredients for Chicken Masala
- 2 lbs boneless chicken thighs, cut into 1 to 1½ inch pieces
- 3 tablespoons oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 large tomatoes, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon cumin seeds
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder (store-bought or homemade)
- ½ to ¾ teaspoon salt, adjusted to taste
- ½ cup whisked yogurt
- 2 tablespoons chopped cilantro, for garnish
- ½ cup water
How to Make Chicken Masala
Start by heating the oil in a large heavy-bottomed pan over medium heat. Once the oil is warm, add the cumin seeds and let them sizzle briefly until fragrant. Next, add the finely chopped onions and sauté them until they turn a rich golden brown. This caramelization adds depth to the curry.
Then, stir in the minced garlic and grated ginger, cooking for about one minute to release their aromatic flavors. Add the chopped tomatoes and tomato paste, along with salt, ground coriander, turmeric, and red chili powder. Stir everything well and let the mixture cook for 5 to 6 minutes, or until the oil begins to separate from the masala base. This signals that the spices have cooked fully and the sauce has thickened.
Add the chicken pieces to the pan, mixing thoroughly so they are coated with the onion-tomato masala. Cook for 3 to 4 minutes on medium heat, allowing the chicken to absorb the flavors.
Pour in the half cup of water, then reduce the heat to medium-low. Cover the pan and let the chicken simmer for about 15 minutes, or until it is tender and cooked through. Stir occasionally to prevent sticking.
Once the chicken is cooked, lower the heat and gently stir in the whisked yogurt and garam masala powder. Mix well and simmer for another 4 to 5 minutes to let the flavors meld. Turn off the heat, sprinkle with fresh chopped cilantro, and your chicken masala is ready to serve.
How to Serve Chicken Masala
Chicken masala is best enjoyed hot and fresh. Serve it alongside steamed basmati rice for a classic pairing that soaks up the flavorful sauce perfectly. If you prefer bread, warm naan, chapati, or paratha all complement the dish nicely, allowing you to scoop up the curry easily.
For a complete meal, add a simple cucumber raita or fresh salad to balance the spices. You can also serve a side of pickled vegetables or lentils for extra texture and flavor. This dish works well for both casual family dinners and special occasions, making it a versatile choice in your recipe collection.
Expert Tips for Making the Best Chicken Masala
To get the best results, use boneless chicken thighs as they stay juicy and tender during cooking. If you only have chicken breasts or bone-in pieces, adjust the cooking time accordingly to avoid dryness or undercooking.
Make sure to sauté the onions well until they are golden brown. This step builds the flavor foundation and enhances the richness of your curry. When cooking the tomato and spice mixture, wait for the oil to separate, as this shows the masala is well-cooked.
Whisk the yogurt thoroughly before adding it to prevent lumps, or briefly blend it for a smooth texture. Adding yogurt towards the end of cooking gives the curry a creamy consistency and a slight tang.
Don’t skip the garam masala at the end — it adds a fragrant, warm note that completes the dish perfectly. Finally, fresh cilantro sprinkled just before serving brightens the flavors and adds a lovely color contrast.
How to Store Chicken Masala
If you have leftovers, let the chicken masala cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. When reheating, warm it gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much.
For longer storage, freeze the curry in freezer-safe containers for up to 2 months. Thaw it overnight in the refrigerator before reheating. This makes it convenient to enjoy your homemade chicken masala whenever you want without sacrificing flavor or quality.
Variations of Chicken Masala
You can customize this chicken masala recipe to suit your preferences or available ingredients. For a richer curry, add a few tablespoons of coconut milk or cream when you add the yogurt to create a creamier texture.
If you like it spicier, increase the red chili powder or add fresh chopped green chilies with the garlic and ginger. For a milder version, reduce the chili powder or omit it altogether.
Try adding vegetables such as peas, bell peppers, or spinach for added nutrition and color. You can also swap chicken thighs for chicken breasts or bone-in pieces, keeping in mind to adjust cooking times to ensure tenderness.
For a smoky flavor, char the tomatoes slightly before adding them or finish the dish with a sprinkle of smoked paprika. These variations help keep this classic dish exciting and adaptable to different tastes.
Frequently Asked Questions about Chicken Masala
What type of chicken is best for chicken masala?
Boneless chicken thighs are preferred as they stay moist and tender, but you can also use chicken breasts or bone-in pieces. Just adjust cooking time accordingly.
Can I make chicken masala without yogurt?
Yes, you can skip the yogurt, but it adds creaminess and a slight tang that balances the spices well. You might want to add a little cream or coconut milk instead.
How spicy is chicken masala?
The spice level depends on how much chili powder you use. You can adjust it to mild, medium, or hot based on your preference.
How long does chicken masala last in the fridge?
Store chicken masala in an airtight container and consume within 3 days for the best taste and safety.
Can I freeze chicken masala?
Yes, chicken masala freezes well for up to 2 months. Thaw it in the fridge overnight before reheating.
Is chicken masala good for meal prep?
Absolutely. It reheats well and keeps its flavor, making it ideal for preparing meals in advance.
Chicken Masala
Ingredients
- 2 lbs boneless chicken thighs (cut into 1 to 1½ inch pieces)
- 3 tablespoons oil
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 1 inch ginger (grated)
- 2 large tomatoes (finely chopped)
- 1 tablespoon tomato paste
- 1 teaspoon cumin seeds
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder (store-bought or homemade)
- ½ to ¾ teaspoon salt (adjusted to taste)
- ½ cup whisked yogurt
- 2 tablespoons chopped cilantro (for garnish)
- ½ cup water
Instructions
- Heat oil in a large heavy-bottomed pan over medium heat. Add cumin seeds and let them sizzle until fragrant.
- Add chopped onions and sauté until golden brown.
- Stir in minced garlic and grated ginger, cooking for about one minute.
- Add chopped tomatoes, tomato paste, salt, ground coriander, turmeric, and red chili powder. Cook for 5-6 minutes until oil separates.
- Add chicken pieces to the pan and mix well to coat.
- Pour in water, reduce heat to medium-low, cover, and let simmer for about 15 minutes.
- Stir in whisked yogurt and garam masala. Simmer for another 4-5 minutes.
- Turn off the heat, garnish with chopped cilantro, and serve hot.
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