Chicken Masala Recipe – Spicy Indian Chicken with Fenugreek Leaves

Last Updated on 2 months by Neha Deshmukh

Chicken Masala Recipe – Spicy Indian Chicken with Fenugreek Leaves

Hey everyone! If you’re anything like me, you absolutely love a good Chicken Masala. It’s one of those dishes that just feels like a warm hug in a bowl, packed with flavour and perfect for a cozy night in. I first made this recipe years ago, trying to recreate a dish my aunt used to make, and it’s been a family favourite ever since. This version uses a few little tricks – like frozen onion masala and a generous sprinkle of fenugreek – to make it extra special. Let’s get cooking!

Why You’ll Love This Recipe

This Chicken Masala isn’t just delicious, it’s also surprisingly achievable, even on a weeknight. The Instant Pot makes it super quick and easy, but I’ll also share how to adapt it for the stovetop. The blend of spices is warm and inviting, and the fenugreek leaves add a unique, slightly bitter note that really elevates the flavour. Plus, it’s a fantastic way to impress your friends and family with your Indian cooking skills!

Ingredients

Here’s what you’ll need to make this amazing Chicken Masala:

• 1 pounds boneless and skinless chicken thighs
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• ½ teaspoon whole black pepper
• 4 tablespoons ghee
• 1 onion
• 1 bell pepper
• 2 teaspoons paprika
• 1 ½ teaspoon salt
• ½ teaspoon cayenne
• ½ teaspoon garam masala
• ½ teaspoon turmeric
• 1 green chili
• 1 cup frozen onion masala
• 3 tablespoons water
• 2 tablespoons heavy cream
• 1 tablespoon dried fenugreek leaves (Kasuri Methi)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Ghee: Seriously, don’t skip the ghee! It adds a richness and flavour that butter just can’t match. It’s clarified butter, and you can find it at most Indian grocery stores, or even make your own. (If you absolutely must substitute, use butter, but ghee is so much better.)
• Frozen Onion Masala: This is a game-changer. It’s a pre-made base of browned onions, ginger, garlic, and spices. It saves you a ton of time and adds incredible depth of flavour. You can find it in the frozen section of Indian grocery stores.
• Fenugreek Leaves (Kasuri Methi): These little leaves pack a punch! They have a slightly bitter, maple-like flavour that’s essential for authentic Indian dishes. Don’t be shy with them!
• Spice Blend: We’re building a beautiful base of flavour with coriander, cumin, and fennel seeds. Toasting them really wakes up their aromas. I like to grind mine fresh for the best flavour, but pre-ground is fine in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s bloom those spices. Dry roast the coriander seeds, cumin seeds, fennel seeds, and whole black pepper in your Instant Pot on the sauté mode for about 5 minutes. You’ll smell them become wonderfully fragrant! Then, coarsely grind them and set aside.
2. Now, add 2 tablespoons of ghee to the Instant Pot and sauté cubed onions and bell peppers for 2-3 minutes, until they start to soften. Remove them from the pot and set aside.
3. Add the remaining 2 tablespoons of ghee to the pot. Add the chicken thighs, the ground spice blend, and the minced green chili. Sauté for another 2-3 minutes, until the chicken is nicely coated in the spices.
4. Stir in the frozen onion masala and the water. Give everything a good mix.
5. Seal the Instant Pot and pressure cook on high for 5 minutes.
6. Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
7. Stir in the heavy cream and the dried fenugreek leaves. Simmer for 2-3 minutes to allow the sauce to thicken slightly.
8. Finally, add the reserved sautéed onions and bell peppers and mix well.
9. Garnish with ginger strips, sliced chilies, and fresh cilantro before serving.

Expert Tips

• Don’t overcrowd the Instant Pot: Work in batches if necessary to ensure the chicken browns properly.
• Taste as you go: Adjust the salt and cayenne pepper to your liking.
• Marinate the chicken (optional): For even more flavour, marinate the chicken in a tablespoon of yogurt and a teaspoon of the spice blend for at least 30 minutes before cooking.

Variations

• Spice Level Adjustments: If you’re sensitive to heat, reduce or omit the cayenne pepper. For extra spice, add a pinch of chili powder or a finely chopped serrano pepper.
• Instant Pot vs. Stovetop: If you don’t have an Instant Pot, you can make this on the stovetop. Sauté the ingredients as directed, then add the frozen onion masala and water. Bring to a simmer, cover, and cook for 20-25 minutes, or until the chicken is cooked through.
• Regional Variations: North Indian versions often use more cream and nuts, while South Indian versions might incorporate coconut milk and curry leaves. Feel free to experiment! My friend’s mom always adds a touch of coconut milk – it’s delicious!
• Festival Adaptations: This dish is perfect for celebrations like Diwali or Eid. You can serve it with a variety of sides and desserts to create a festive feast.

Serving Suggestions

This Chicken Masala is amazing served with:

• Basmati rice (a must!)
• Naan bread (for soaking up all that delicious sauce)
• Roti (a healthier whole wheat option)
• A side of raita (yogurt dip) to cool things down

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. It actually tastes even better the next day as the flavours meld together!

FAQs

• What is Frozen Onion Masala and where can I find it? It’s a pre-made base of browned onions, ginger, garlic, and spices. You can find it in the frozen section of most Indian grocery stores. It’s a real time-saver!
• Can I use chicken breast instead of thighs? You can, but chicken thighs are much more tender and flavourful. If using chicken breast, reduce the cooking time to prevent it from drying out.
• How do I adjust the spice level of this Chicken Masala? Start with less cayenne pepper and add more to taste. You can also add a pinch of sugar to balance the heat.
• What is the best way to serve this dish – with rice, naan, or roti? All three are great options! I personally love it with basmati rice and naan.
• Can this recipe be made ahead of time? Yes! You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Add the chicken and finish cooking when you’re ready to serve.
• What is Ghee and can I substitute it? Ghee is clarified butter, known for its rich flavour and aroma. While you can substitute with butter, ghee truly elevates the dish.

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!