Chicken Thigh Masala Recipe – Authentic Indian Spice Blend

Last Updated on 6 months ago by Neha Deshmukh

Chicken Thigh Masala Recipe – Authentic Indian Spice Blend

Hey everyone! If you’re anything like me, a cozy night in often means a flavorful, aromatic curry bubbling away on the stove. And honestly, this Chicken Thigh Masala is the recipe I always come back to. It’s comforting, deeply flavorful, and surprisingly easy to make – even on a weeknight. I first made this when I was trying to recreate my grandmother’s incredible chicken masala, and after a few tweaks, I think I’ve gotten pretty close! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just another chicken curry. This recipe focuses on building layers of flavor with a homemade spice blend and a slow-cooked, melt-in-your-mouth tenderness. Chicken thighs are the star here, becoming incredibly succulent as they simmer in the rich masala. Plus, the aroma while it’s cooking? Absolutely divine! You’ll love how easily this comes together and how much flavor you get in every bite.

Ingredients

Here’s what you’ll need to create this delicious Chicken Thigh Masala:

• 1 Tbsp coriander powder (approx. 8g)
• 2 tsp cumin powder (approx. 6g)
• 1 tsp turmeric powder (approx. 4g)
• 0.5-1 tsp chili powder (approx. 1-2g) – adjust to your spice preference!
• 1 tsp paprika (approx. 2.5g)
• 1 tsp kosher salt (approx. 6g)
• 3 Tbsp vegetable oil (approx. 45ml)
• 1 2-inch cinnamon stick (approx. 5cm)
• 8 green cardamom pods
• 3 cups finely diced onion (approx. 360g)
• 1 Tbsp tomato paste (approx. 15ml)
• 3 cloves garlic
• 1 1-inch ginger piece
• 2 plum tomatoes (seeded and diced) (approx. 300g)
• 3 green chilies (seeded and diced)
• 8 bone-in skinless chicken thighs (approx. 800g – 1kg)
• 0.5 cup chicken stock (approx. 120ml)

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Chili Powder: I highly recommend using Kashmiri chili powder if you can find it. It gives a beautiful vibrant red color without a ton of heat. If you can’t find it, regular chili powder works, but start with the smaller amount and taste as you go.
• Chicken Thighs: Don’t skimp on the bone-in, skinless thighs! The bone adds so much flavor during cooking, and the thighs stay incredibly moist. You can use boneless, skinless, but reduce the simmering time slightly.
• Garam Masala: While this recipe doesn’t specifically call for garam masala, many regional variations include a pinch at the end of cooking. Feel free to add about ½ tsp if you like! Garam masala blends vary widely – some are floral, others are more peppery. Experiment to find your favorite.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Spice it Up: First, prepare your spice mix. In a bowl, combine the coriander powder, cumin powder, turmeric powder, chili powder, paprika, and salt. Give it a good mix – this is where the magic begins!
2. Onion Power: Now, finely dice those onions. I like to use a food processor to get them almost paste-like. This takes a little time, but trust me, it’s worth it for the smooth, rich gravy.
3. Ginger-Garlic Paste: Blend the garlic and ginger with a splash of water to create a smooth paste. This is a staple in Indian cooking, and you’ll find yourself using it in tons of recipes.
4. Bloom the Spices: Heat 3 tablespoons of oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cinnamon stick and cardamom pods and sauté for 20-30 seconds, until fragrant. This wakes up their flavors.
5. Golden Brown Onions: Add the diced onions and cook, stirring occasionally, until they turn a beautiful golden brown – this will take 10 minutes or more. Be patient! Reduce the heat to medium-low to prevent burning.
6. Spice Bloom (Part 2): Add the remaining 1 tablespoon of oil and the spice mix. Stir constantly for about a minute. You’ll smell the spices “bloom” – that’s what we want!
7. Tomato Time: Mix in the diluted tomato paste, green chilies, and garlic-ginger paste. Cook for another 2 minutes, stirring frequently.
8. Softening Tomatoes: Add the diced tomatoes and cook until they soften and break down a bit, about 5-7 minutes.
9. Coat the Chicken: Add the chicken thighs, coating them evenly with the masala. Make sure each piece is nicely covered.
10. Simmer to Perfection: Pour in the chicken stock, cover the pot, and simmer for 30-35 minutes, or until the chicken is tender and falling off the bone.

Expert Tips

• Low and Slow: Don’t rush the cooking process! Simmering the chicken low and slow is key to tender, flavorful results.
• Taste as You Go: Always taste and adjust the seasoning as you cook. Everyone’s palate is different!
• Deglaze the Pot: If you notice any bits sticking to the bottom of the pot, add a splash of chicken stock and scrape them up. That’s where a lot of flavor hides!

Variations

• Vegan Adaptation: Swap the chicken thighs for plant-based chicken pieces and use vegetable broth instead of chicken stock. It’s surprisingly delicious! My friend, Sarah, swears by this version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: For a milder flavor, reduce the chili powder to ¼ tsp or omit it altogether. For a spicier kick, add up to 1 ½ tsp chili powder or a pinch of cayenne pepper.
• Festival Adaptation: During Eid, I love serving this with fragrant biryani rice and raita. For Diwali, it’s fantastic with naan bread and a side of vegetable pakoras.

Serving Suggestions

Serve hot with fluffy basmati rice or warm flatbread (naan, roti, or paratha). A side of raita (yogurt dip) helps cool things down if you’ve made it a bit spicy. A simple salad also adds a nice freshness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

What cut of chicken works best for this masala?

Bone-in, skinless chicken thighs are ideal. They stay moist and flavorful during the long simmering time.

Can I use store-bought garam masala instead of making my own spice blend?

You can! Use about 1-2 teaspoons of garam masala in addition to the other spices, or as a substitute for the coriander and cumin powder. Just remember that garam masala blends vary, so adjust to your taste.

How can I adjust the heat level of this dish?

Reduce or increase the amount of chili powder. You can also add a pinch of cayenne pepper for extra heat.

What is the best way to serve this Chicken Thigh Masala?

With basmati rice or naan bread and a side of raita!

Can this be made in an Instant Pot or slow cooker?

Yes! For the Instant Pot, sauté the onions and spices as directed, then add the remaining ingredients and cook on high pressure for 15-20 minutes, followed by a natural pressure release. For the slow cooker, cook on low for 6-8 hours or on high for 3-4 hours.