Chicken Masala Recipe- Authentic Indian Spiced Chicken Curry

Last Updated on 2 months by Neha Deshmukh

Chicken Masala Recipe: Authentic Indian Spiced Chicken Curry

Hey everyone! If you’re anything like me, a comforting, flavorful curry is always a good idea. Today, I’m sharing my go-to Chicken Masala recipe – a dish that’s been a family favorite for years. It’s packed with aromatic spices and incredibly tender chicken, and honestly, it just feels like a warm hug in a bowl. I first made this when I was trying to recreate my grandmother’s cooking, and after a few tries, I think I finally got it just right!

Why You’ll Love This Recipe

This Chicken Masala isn’t just delicious; it’s also surprisingly achievable for a home cook. It delivers that authentic Indian restaurant flavor without needing a ton of complicated techniques. The key is building layers of flavor with the spices, and letting the chicken simmer gently until it’s fall-off-the-bone tender. Plus, it’s perfect for a weeknight dinner or a special occasion.

Ingredients

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

• 2 lbs Skinless Chicken (about 900g)
• 2 tbsp Oil (30ml) – plus 1 tsp reserved
• 1 Cinnamon stick (2-inch piece)
• 1 Black Cardamom
• 5 Cloves
• 2 Green Cardamom
• 2 Bay Leaf
• 0.25 tsp Peppercorns
• 3 medium Onions
• 14 oz can Crushed Tomatoes (about 400g)
• 1 heaping tbsp Garlic
• 1 heaping tbsp Ginger
• to taste Green Chili (adjust to your spice preference)
• to taste Salt
• 0.5 tsp Red Chili Powder
• 0.5 tsp Turmeric Powder
• 1 tsp Garam Masala
• 1 tsp Cumin Powder
• 1.5 tsp Coriander Powder
• 2 cups Water (480ml)
• for garnish Cilantro

Ingredient Notes

Let’s talk spices! The blend of whole spices – cloves, cardamom, and peppercorns – is crucial for that authentic aroma. Don’t skip toasting them briefly in the oil; it really wakes up their flavors.

I always use crushed tomatoes for this recipe. They provide a lovely richness and texture that tomato puree just can’t match. However, if you’re in a pinch, puree will work!

Masala blends can vary quite a bit regionally in India. Some families add a pinch of fennel seeds, others a dash of kasuri methi (dried fenugreek leaves). Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the chicken thoroughly and drain any excess water. This helps remove any impurities.
2. Heat a pan over medium heat and add the oil (reserving 1 tsp for later).
3. Add the cloves, peppercorns, bay leaves, and green cardamom to the hot oil. Sauté for about 30 seconds until fragrant – you’ll know it when you smell it!
4. Now, add the chopped onions and a pinch of salt. Cook for 3-5 minutes, stirring occasionally, until they soften and start to turn golden.
5. Mix in the ginger, garlic, and green chilies. Continue cooking until the onions are a beautiful golden brown. This is where the base flavor really develops, so don’t rush it!
6. Stir in the crushed tomatoes and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
7. Let the mixture cool slightly, then carefully blend it into a smooth paste. A good quality blender makes this step much easier.
8. Reheat the pan with the reserved oil. Add the cinnamon stick and black cardamom. Let them sizzle for a few seconds.
9. Add the turmeric powder, followed by the blended masala paste. Cook for a minute or two, stirring constantly, to prevent sticking.
10. Mix in the red chili powder, coriander powder, and cumin powder with a splash of water. This helps create a smooth gravy.
11. Add the chicken pieces and sear them until they turn white on all sides. You don’t need to cook them through at this stage, just get some color.
12. Pour in the water, season with salt, and bring to a simmer. Then, cover the pan and let it simmer gently until the chicken is fully cooked and incredibly tender – about 30-40 minutes.
13. Finally, garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overcrowd the pan: When searing the chicken, work in batches if necessary. Overcrowding lowers the temperature and results in steamed, not seared, chicken.
• Low and slow is key: Simmering the chicken gently allows the flavors to meld and the chicken to become incredibly tender.
• Taste as you go: Adjust the salt and spice levels to your liking throughout the cooking process.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces and use a plant-based oil. It’s surprisingly delicious! My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper or use hotter green chilies.
• Festival Adaptations: This Chicken Masala is a wonderful addition to celebrations like Diwali or Eid. It’s always a hit at our family gatherings!

Serving Suggestions

Serve this Chicken Masala with fluffy basmati rice, warm naan bread, or roti. A side of raita (yogurt dip) helps cool things down if you’ve gone heavy on the spice!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have more time to develop! You can also freeze it for up to 2 months.

FAQs

What cut of chicken is best for Chicken Masala?

Bone-in, skin-on chicken thighs are my favorite! They stay incredibly moist and flavorful during the long simmering process. However, boneless, skinless chicken thighs or breasts will also work.

Can I make this Chicken Masala ahead of time?

Absolutely! You can make the masala paste a day or two in advance and store it in the refrigerator. This will save you time on the day you want to cook the curry.

What is the best way to adjust the spice level?

Start with a smaller amount of red chili powder and taste as you go. You can always add more, but you can’t easily take it away!

Can I use tomato puree instead of crushed tomatoes?

Yes, you can, but the flavor won’t be quite as rich. If using tomato puree, you might want to add a tablespoon of tomato paste to deepen the flavor.

What rice varieties pair well with Chicken Masala?

Basmati rice is the classic choice, but jeera rice (cumin rice) or even brown rice would also be delicious.

Enjoy! I hope you love this Chicken Masala as much as my family does. Let me know in the comments how it turns out for you!