Chicken Sausage Masala
Juicy chicken sausage pieces simmered in a lightly spiced onion-tomato masala make an easy, satisfying side for roti, paratha, or rice. It comes together fast but still tastes like a proper homestyle curry.
For 4 servings
- prep · ~10 min
Prep the sausage and masala ingredients.
1.Cut the chicken sausage into thick rounds.2.Finely chop the onion and tomato.3.Grate the ginger, mince the garlic, slit the green chili, and chop the coriander leaves. - fry · ~4 min
Lightly brown the sausage.
Heat 1 tbsp oil in a pan over medium heat. Add the chicken sausage and cook for 3 to 4 minutes, turning once, until lightly browned at the edges. Remove to a plate.
- temper · ~1 min
Crackle the cumin in oil.
Add the remaining 1 tbsp oil to the same pan. Add cumin seeds and let them sizzle for a few seconds until fragrant.
- saute · ~7 min
Cook the onion, ginger, garlic, and chili.
1.Add the chopped onion and cook until soft and lightly golden (5 to 6 minutes).2.Add the ginger, garlic, and green chili.3.Cook for 1 minute until the raw smell fades. - saute · ~5 min
Make the tomato masala.
1.Add the chopped tomato and mix well.2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.3.Cook for 4 to 5 minutes, stirring often, until the tomatoes soften and the masala thickens.TIPKeep the heat medium so the spices cook without burning. - simmer · ~5 min
Simmer the sausage in the masala.
Return the browned chicken sausage to the pan and mix to coat well. Add water, cover, and simmer for 5 minutes until the sausage is heated through and the masala turns glossy.
TIPChicken sausage is already cooked, so simmer gently to keep it juicy. - garnish
Finish with lemon juice and coriander leaves.
Turn off the heat and stir in the lemon juice. Scatter the coriander leaves on top.
- serve
Serve hot.
Serve the chicken sausage masala hot with roti, paratha, or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Brown the sausage in a single layer so the cut sides caramelize instead of steaming.
- 2Use the same pan for the masala to capture the browned sausage bits for extra depth.
- 3Cook the onions until lightly golden before adding ginger and garlic; pale onions make the gravy taste flat.
- 4Let the tomatoes cook down until the oil begins to separate slightly and the masala looks thick, not watery.
- 5After adding the sausage back, simmer gently only until heated through, since chicken sausage can turn rubbery if overcooked.
- 6Stir in the lemon juice off the heat so its freshness stays bright and doesn't turn bitter on the stove.
- 7This curry reheats well the next day; add a splash of water while warming to loosen the masala.
Adapt it for your goals.
Spicier
Add an extra green chili or a bit more red chili powder for a sharper, hotter masala that pairs well with paratha.
gravy styleGravy-style
Increase the water slightly and simmer a little longer if you want more sauce for serving with rice.
low oilLow-oil
Use less oil and brown the sausage in a nonstick pan; the masala will be a little lighter but still flavorful.
capsicumCapsicum
Add sliced green capsicum after the onions for a sweeter, slightly crunchy version that stretches the dish.
Why this is on our healthy list.
Protein-Rich Main Ingredient
Chicken sausage adds satisfying protein, making this masala more filling than a plain onion-tomato curry.
Tomato and Onion Base
The gravy is built from tomatoes, onions, ginger, and garlic, adding vegetables and aromatic compounds to the dish.
Moderate Spice, Big Flavor
Cumin, coriander, turmeric, chili, and garam masala create strong flavor without needing a heavy cream or butter base.
Frequently asked questions
Most packaged chicken sausages are already cooked, so you only need to brown them first and then simmer briefly to heat through.
