Classic Chicken Masala Dish

This hearty Chicken Masala has been my weeknight salvation for years, delivering authentic Indian flavors without the fuss. The aromatic spices create a rich, comforting curry that perfectly balances warmth and complexity in every bite.

I first made this recipe during a particularly busy week when I craved something comforting yet exciting. It has since become my most requested dish when friends come over, always earning impressed looks when I reveal how straightforward it is to prepare.

Ingredients

• Boneless chicken thighs: offer more flavor and remain juicy throughout cooking
• Onion, garlic, and ginger: create the essential aromatic base that defines good Indian cooking
• Fresh tomatoes balanced with tomato paste: provide natural sweetness and deep umami
• Cumin seeds: toast beautifully to release their earthy aroma
• Ground spices including coriander, turmeric, and chili powder: blend for authentic flavor
• Garam masala: adds that distinctive warm spice finish that makes this dish memorable
• Yogurt: creates creaminess and balances the heat without heavy cream

Step-by-Step Instructions

Bloom the Spices:

Heat oil in a large heavy-bottomed pan over medium heat. Add cumin seeds and let them sizzle until they release their aroma, about 30 seconds. This critical first step infuses the oil with flavor that will carry throughout the entire dish.

Build the Flavor Base:

Add chopped onions and sauté until they reach a golden brown color, which might take 8 to 10 minutes. This caramelization creates natural sweetness that balances the spices. Add minced garlic and grated ginger and continue cooking for another minute until intensely fragrant.

Create the Masala:

Add chopped tomatoes, tomato paste, salt, and ground spices. Cook this mixture patiently for 5 to 6 minutes until the oil separates from the mixture and the raw smell of spices disappears. This concentrated flavor paste is the heart of your curry.

Cook the Chicken:

Add chicken pieces and coat them thoroughly with the masala. Sauté for 3 to 4 minutes to seal in juices and allow the meat to absorb the spice flavors before adding water.

Simmer to Perfection:

Add water, cover, and reduce heat to medium-low. Let it simmer for about 15 minutes until the chicken is tender and cooked through, stirring occasionally to prevent sticking and ensure even cooking.

Enrich and Finish:

Add whisked yogurt and garam masala, mixing gently to incorporate without breaking the yogurt. Simmer for an additional 4 to 5 minutes to allow flavors to meld. The yogurt brings creaminess while garam masala adds the final aromatic touch.

Garnish and Serve:

Turn off heat, sprinkle with fresh cilantro, and serve hot with your choice of rice or bread.

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The garam masala is truly the magic ingredient in this recipe. I once forgot to add it and while the curry was good it lacked that distinctive warm complexity that makes Indian food so special. Now I keep a small batch of homemade garam masala in my spice cabinet exclusively for this dish.

The Secret to Perfect Chicken Masala

The success of this dish lies in properly building layers of flavor. Take time with each stage, especially when cooking down the onion tomato masala. That patience allows the spices to bloom properly, releasing their essential oils and creating the complex flavor base that makes this dish shine. Rushing this step will result in a less developed flavor profile.

Storage and Make-Ahead Tips

This chicken masala actually improves with time as the flavors continue to develop and meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water if the sauce has thickened too much. You can also freeze portions for up to 2 months in freezer-safe containers. Defrost overnight in the refrigerator before gently reheating on the stovetop.

Customizing Your Masala

Feel free to adjust the spice level to suit your preference. For a milder version, reduce the red chili powder to half a teaspoon. For extra heat, add a finely chopped green chili with the ginger and garlic. Vegetarians can substitute paneer or firm tofu for chicken, maintaining the same cooking process but reducing simmer time to about 8 minutes. For a richer finish, replace half the yogurt with heavy cream.

Serving Suggestions

While basmati rice is the classic accompaniment, try serving this masala with jeera rice, which is basmati rice cooked with cumin seeds for added fragrance. For a complete Indian meal, pair with a simple cucumber raita, crisp papadums, and quick pickled onions. The sauce is also delicious spooned over a baked potato for a fusion twist, or even served with crusty sourdough bread to soak up every last bit.

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Recipe FAQs

→ What cut of chicken works best for chicken masala?

Boneless, skinless chicken thighs are ideal as they remain tender and juicy during cooking. However, you can substitute with bone-in chicken thighs, chicken breasts, or even a whole chicken cut into even pieces. Just adjust the cooking time accordingly for different cuts.

→ Why do I need to whisk the yogurt before adding it?

Whisking the yogurt thoroughly ensures there are no lumps, which helps it incorporate smoothly into the sauce without curdling. For best results, you can even blend the yogurt for a few seconds to achieve a perfectly smooth consistency.

→ Can I make chicken masala in advance?

Yes! Chicken masala actually tastes even better the next day as the flavors have time to develop. Store it in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water if needed.

→ What can I serve with chicken masala?

Chicken masala pairs wonderfully with basmati rice, jeera rice, naan bread, chapati, or paratha. For a complete meal, add a side of raita (yogurt cucumber salad), a simple green salad, or some pickled vegetables.

→ How can I adjust the spice level of chicken masala?

To increase spiciness, add more red chili powder or include fresh green chilies. For a milder version, reduce the amount of red chili powder or substitute with paprika, and ensure you're using a mild garam masala blend. The yogurt also helps temper the heat.

→ Can I make chicken masala in an Instant Pot?

Absolutely! Use the sauté function for the initial steps. After adding the chicken and water, pressure cook on high for 8 minutes with a quick release. Then stir in yogurt and garam masala using the sauté function until heated through.