Chicken Masala
A classic North Indian chicken curry where tender pieces of chicken are simmered in a rich, aromatic gravy of onions, tomatoes, and a blend of warm spices. Perfect with naan or rice for a hearty meal.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken pieces, curd, 1 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 0.5 tsp salt.
- c.Mix thoroughly to ensure each piece of chicken is evenly coated.
- d.Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
- 2
Step 2
- a.Prepare the Masala Base
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-40 seconds until they sizzle and become fragrant.
- c.Add the finely chopped onions. Cook for 10-12 minutes, stirring frequently, until they are deeply golden brown. This caramelization is key to the gravy's rich flavor.
- d.Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
- e.Pour in the tomato puree. Cook for 8-10 minutes, stirring often, until the mixture thickens and oil begins to separate from the sides of the masala.
- 3
Step 3
- a.Add Spice Powders
- b.Reduce the heat to low to prevent the spices from burning. Add the remaining 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, coriander powder, and cumin powder.
- c.Stir continuously for 1 minute until the spices are fragrant and well combined with the onion-tomato base.
- 4
Step 4
- a.Cook the Chicken
- b.Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and sauté for 5-7 minutes, stirring, until the chicken is seared and changes color on all sides.
- c.Pour in 1 cup of hot water and add the remaining 1 tsp of salt. Stir everything together, scraping any bits from the bottom of the pan.
- d.Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through (internal temperature of 165°F or 74°C).
- 5
Step 5
- a.Finish and Garnish
- b.Turn off the heat. Stir in the garam masala. Crush the kasuri methi between your palms as you add it to the curry to release its aroma.
- c.Cover the pan and let the curry rest for 5-10 minutes to allow the flavors to meld.
- d.Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or steamed basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper red color without adding too much heat, exclusively use Kashmiri red chili powder.
- 2Properly browning the onions until they are a deep golden color is the most critical step for a rich, flavorful gravy.
- 3Always add powdered spices on low heat to prevent them from burning, which can make the curry taste bitter.
- 4Using hot water to make the gravy helps maintain the cooking temperature and results in more tender chicken.
- 5For a richer, creamier texture, stir in 2-3 tablespoons of heavy cream or cashew paste along with the garam masala in the final step.
- 6Let the curry rest for at least 10 minutes before serving. This allows the flavors to deepen and meld together beautifully.
Adapt it for your goals.
Vegetarian
Replace chicken with 400g of paneer (pan-fried until golden) or a mix of vegetables like potatoes, carrots, and peas. Add the paneer or vegetables after the spices are cooked and adjust simmering time accordingly.
CreamierCreamier
For a restaurant-style finish, add 1/4 cup of cashew paste (soaked cashews blended with a little water) along with the tomato puree. This will create a thicker, more luxurious gravy.
SpicierSpicier
Increase the number of green chilies to 3-4 and add 1/2 teaspoon of black pepper powder along with the other ground spices for an extra kick of heat.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Immunity-Boosting Spices
The blend of spices like turmeric, ginger, and garlic contains powerful anti-inflammatory and antioxidant compounds that help strengthen the immune system and fight off infections.
Source of Essential Minerals
This dish provides important minerals like iron from chicken, which is vital for oxygen transport in the blood, and potassium from tomatoes, which helps regulate blood pressure.
Frequently asked questions
One serving of this Chicken Masala contains approximately 480-520 calories, depending on the fat content of the chicken and curd used. This estimate does not include accompaniments like rice or naan.