Chicken Masala Recipe- Authentic Garam Masala & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Chicken Masala Recipe: Authentic Garam Masala & Spice Blend

Hey everyone! If you’re anything like me, the aroma of a good Chicken Masala simmering on the stove is pure comfort. This isn’t just any Chicken Masala, though. This recipe is special – it’s the one I first perfected when I was trying to recreate my grandmother’s incredible flavors, and it relies on a truly authentic, homemade garam masala blend. Trust me, once you taste the difference, you’ll never go back to store-bought!

Why You’ll Love This Recipe

This Chicken Masala is a flavour explosion! It’s rich, aromatic, and deeply satisfying. What sets it apart is the freshly ground garam masala. It adds a warmth and complexity you just can’t get any other way. Plus, it’s surprisingly achievable, even if you’re new to Indian cooking. It’s perfect for a weekend dinner, a special occasion, or when you just need a big hug in a bowl.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 kg Chicken
• 1/2 kg Onions
• 5 small tomatoes
• 2 tbsp Oil
• 2 tbsp Ghee
• 5-6 cloves
• 3-4 small cinnamon pieces
• 2-3 cardamom pods (elaichi)
• 1 small piece nutmeg
• 1 tsp coriander seeds
• 1 tsp poppy seeds
• 7-8 peppercorns
• 1/2 spoon caraway seeds (shahijeera)
• 1/4 spoon fennel seeds
• 3-4 red chillies
• 4 almonds
• 7-8 raisins (khismis)
• 2 spoons chilli powder
• 1/2 spoon turmeric powder
• Salt to taste
• Ginger garlic paste (amount to your preference)
• 1 spoon garam masala (ready-made – we’ll be making our own too!)

Ingredient Notes

Let’s talk about those spices! The heart of this dish is the garam masala, and making it from scratch is so worth it.

• Garam Masala Blend: We’re using cloves, cinnamon, cardamom, nutmeg, coriander seeds, poppy seeds, peppercorns, caraway seeds, fennel seeds, red chillies, almonds, and raisins. This blend is pretty standard across North India, but every family has their own little tweaks.
• Regional Variations: You’ll find some families add mace or bay leaves to their garam masala. Others might use different types of chillies for varying levels of heat. Feel free to experiment!
• Freshness is Key: Using whole spices and grinding them yourself releases so much more flavour.
• Almonds & Raisins: These add a subtle sweetness and richness to the masala. Don’t skip them!
• Tomatoes: Ripe, juicy tomatoes are best. If you’re using less flavorful tomatoes, you might want to add a squeeze of lemon juice at the end to brighten things up.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Base: Heat the oil in a large, heavy-bottomed pan. Add the cloves and cinnamon, and let them sizzle for a few seconds until fragrant. Then, add the chopped onions and sauté until they turn a beautiful golden brown. This takes patience, but it’s crucial for building flavour.
2. Build the Flavour: Add the ginger-garlic paste to the onions and sauté for another minute until fragrant. Now, add the chopped tomatoes, turmeric powder, chilli powder, salt, and the ready-made garam masala. Cook this mixture until the tomatoes soften and break down, adding a splash of water if needed to prevent sticking.
3. Make the Masala Paste: While the tomato mixture is simmering, heat a little oil in a separate skillet. Add the vertically sliced onion and sauté until golden brown. Add all the garam masala ingredients (cloves, cinnamon, cardamom, nutmeg, coriander seeds, poppy seeds, peppercorns, caraway seeds, fennel seeds, red chillies, almonds, and raisins). Sauté for a few minutes until fragrant, then let it cool slightly. Grind this mixture into a smooth paste. A little water can help with grinding.
4. Marinate the Chicken: In a bowl, marinate the chicken with the freshly ground masala paste. Make sure every piece is well coated. Let it marinate for at least 30 minutes, or even better, overnight in the fridge.
5. Cook the Chicken: Heat the ghee in the same pan you used for the base. Add the marinated chicken and cook uncovered for 35-40 minutes, stirring every 10 minutes. The chicken will release its own juices, and the gravy will thicken beautifully.
6. Garnish & Serve: Once the chicken is cooked through and the gravy has reached your desired consistency, garnish with fresh cilantro. Serve hot!

Expert Tips

• Low and Slow: Cooking the chicken on medium-low heat allows the flavours to meld together beautifully.
• Don’t Rush the Onions: Properly caramelized onions are the foundation of a great Chicken Masala.
• Taste as You Go: Adjust the salt and chilli powder to your liking.

Variations

• My Family’s Touch: My aunt always adds a tablespoon of yogurt to the marinade for extra tenderness.
• Coconut Milk: For a richer, creamier version, add 1/2 cup of coconut milk during the last 10 minutes of cooking.
• Potatoes: Add diced potatoes along with the chicken for a heartier meal.

Vegan Adaptation

Swap the chicken for firm tofu or chickpeas. Use plant-based ghee and ensure your garam masala doesn’t contain any animal products.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment

• Mild: Reduce the number of red chillies in the garam masala blend.
• Medium: Use the recipe as written.
• Hot: Add an extra red chilli or a pinch of cayenne pepper.

Festival Adaptations

This Chicken Masala is a staple during Eid and Diwali celebrations in many Indian households. It’s often served with biryani or naan.

Serving Suggestions

Serve with:

• Naan bread
• Roti
• Steamed basmati rice
• Raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What cut of chicken is best for Chicken Masala?

Bone-in, skin-on chicken thighs are ideal. They stay moist and flavorful during the long cooking time. You can also use chicken drumsticks or a whole chicken cut into pieces.

Can I make the Garam Masala paste ahead of time? How should I store it?

Yes! You can make the paste a day or two in advance. Store it in an airtight container in the refrigerator. It will keep for about 3 days. You can also freeze it for longer storage.

What is the purpose of using both oil and ghee in this recipe?

Oil has a higher smoke point, making it suitable for initial sautéing. Ghee adds a rich, nutty flavour and helps to create a beautiful texture.

Can I use store-bought Garam Masala instead of making my own? What’s the difference in flavor?

You can, but the flavour won’t be the same. Store-bought garam masala often lacks the freshness and complexity of homemade. It’s worth the effort to make your own, even just once, to experience the difference.

How can I adjust the recipe for a thicker or thinner gravy?

For a thicker gravy, cook for a longer time to reduce the sauce. You can also add a teaspoon of cornstarch mixed with water. For a thinner gravy, add a little hot water.

What side dishes complement Chicken Masala perfectly?

Naan, roti, rice, and raita are classic pairings. A simple cucumber and tomato salad also provides a refreshing contrast.

Enjoy! I hope this Chicken Masala recipe brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!