Chicken Masala
A homestyle Indian chicken curry with onions, tomatoes, ginger, garlic, and warm spices cooked into a rich masala. It is deeply savory, gently spiced, and perfect with roti, naan, or a small serving of rice.
For 4 servings
- prep · ~10 min
Prep the chicken and masala ingredients.
1.Wash and drain the chicken well, then keep it aside.2.Chop the onion and tomato finely.3.Grate the ginger, mince the garlic, and slit the green chili.4.Whisk the yogurt until smooth so it mixes easily into the masala. - saute · ~8 min
Cook the onions and whole cumin.
1.Heat oil in a heavy pan over medium heat.2.Add cumin seeds and let them sizzle for 20 to 30 seconds.3.Add chopped onion and cook until light golden, stirring often.4.Add green chili and cook for 30 seconds more.TIPCook the onions evenly over medium heat so they turn sweet and golden without burning. - saute · ~8 min
Build the masala base.
1.Add ginger and garlic, then sauté until the raw smell fades, about 1 minute.2.Add tomato and cook until soft and jammy.3.Add turmeric powder, red chili powder, coriander powder, and cumin powder.4.Mix well and cook the masala until oil begins to show at the edges.TIPIf the spices start sticking, sprinkle a little water instead of adding more oil. - mix · ~4 min
Add the yogurt and chicken.
1.Lower the heat and add the whisked yogurt slowly, stirring continuously.2.Cook for 1 to 2 minutes until the yogurt blends into the masala.3.Add the chicken and salt.4.Mix well so every piece is coated with the masala.TIPKeep the heat low when adding yogurt so it stays smooth and does not split. - simmer · ~25 min
Cook the chicken masala.
Add water, mix well, and bring the curry to a gentle simmer. Cover and cook until the chicken is tender and fully cooked, 20 to 25 minutes, stirring once or twice. The chicken should reach an internal temperature of 165°F (74°C).
- simmer · ~5 min
Finish with garam masala.
Uncover the pan and cook for 3 to 5 minutes if you want a thicker gravy. Stir in garam masala and simmer briefly so the flavor settles into the curry.
- garnish
Garnish with coriander leaves.
- serve
Serve hot with roti, naan, or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the onions reach light golden before adding ginger-garlic; pale onions make a flatter masala.
- 2Cook the tomatoes until they look jammy and the oil peeks out at the edges for a deeper curry base.
- 3Whisk the yogurt very smooth and add it on low heat, stirring constantly to prevent curdling.
- 4Bone-in chicken gives the gravy more body, but keep the pieces medium so they cook evenly in 20 to 25 minutes.
- 5If the masala catches on the pan while frying the spices, splash in a spoonful of water and keep stirring.
- 6For thicker gravy, uncover at the end and reduce gently rather than boiling hard, which can toughen the chicken.
- 7This curry tastes even better after a short rest; give it 10 minutes off the heat before serving.
Adapt it for your goals.
Boneless
Use boneless chicken thigh for easier eating and slightly faster cooking, while keeping the curry juicy and flavorful.
spicierSpicier
Increase red chili powder or add an extra slit green chili for a hotter, more robust homestyle masala.
low oilLow-oil
Reduce the oil slightly and use small splashes of water while bhunoing the masala to keep it from sticking.
drier masalaDrier-masala
Use a little less water and cook uncovered longer for a thicker, clingy chicken masala to serve with roti.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken and yogurt make this curry satisfying and helpful for a balanced, filling meal.
Spice-Based Flavor
Cumin, coriander, ginger, garlic, and turmeric add strong flavor without needing heavy cream or butter.
Tomato and Onion Base
The gravy gets body and depth from tomatoes and onions, bringing vegetables into the dish naturally.
Frequently asked questions
Whisk it until smooth, lower the heat, and add it slowly while stirring continuously so it blends into the masala.
