Chicken Masala
Indulge in the rich, aromatic flavors of Chicken Masala, a classic Indian dish that’s perfect for weeknight dinners or festive gatherings. This recipe features tender, marinated chicken simmered in a flavorful blend of spices, including garam masala, cumin, and coriander, creating a deeply spiced and aromatic masala gravy. The balance of tangy yogurt, juicy tomatoes, and caramelized onions adds a delightful depth to the dish, while the optional green chilies bring a customizable kick of heat. Ready in just 50 minutes, this one-pot wonder pairs beautifully with steamed basmati rice, naan, or parathas for a wholesome and satisfying meal. Perfect for spice lovers and home cooks alike, Chicken Masala is your ticket to a restaurant-quality dish right from your own kitchen!
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Recipe Information
Ingredients
- 1 kg chicken (bone-in or boneless, cut into pieces)
- 0.5 cup yogurt (plain, unsweetened)
- 2 medium onions (finely sliced)
- 2 medium tomatoes (finely chopped)
- 2 tablespoons ginger-garlic paste
- 3 tablespoons vegetable oil
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1 to taste salt
- 2 tablespoons coriander leaves (fresh, chopped)
- 2 optional green chilies (slit lengthwise)
- 1.5 cups water
Instructions
Clean the chicken pieces and pat them dry. In a bowl, combine the chicken with the yogurt, turmeric powder, and a pinch of salt. Let it marinate for 20 minutes.
Heat the vegetable oil in a large pan or wok over medium heat. Add the cumin seeds and let them splutter for 30 seconds.
Add the sliced onions and sauté until they turn golden brown, about 7-8 minutes.
Stir in the ginger-garlic paste and sauté for 1 minute until fragrant.
Add the chopped tomatoes and cook until they break down and form a thick paste, about 5-7 minutes.
Mix in the red chili powder, coriander powder, and salt. Cook the spices for 1-2 minutes, stirring continuously, to enhance the flavors.
Add the marinated chicken to the pan and stir well to coat the pieces in the masala. Sauté for 5 minutes until the chicken begins to brown slightly.
Pour in the water, cover the pan, and reduce the heat to medium-low. Let the chicken cook for 20-25 minutes, stirring occasionally, until the chicken is tender and the gravy thickens.
Stir in the garam masala and green chilies (if using). Cook for another 2 minutes.
Garnish with fresh coriander leaves and serve hot with rice or naan.
Nutrition Facts
Calories |
3030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.2 g | 234% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 895 mg | 298% | |
| Sodium | 3305 mg | 144% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 23.9 g | ||
| Protein | 282.2 g | 564% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 441 mg | 34% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3780 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
