Chicken Masala Curry
Dive into the rich, aromatic flavors of Chicken Masala Curry, a classic Indian dish that's perfect for a comforting homemade meal. This vibrant curry marries tender chicken pieces with a bold, spiced masala base crafted from caramelized onions, pureed tomatoes, and a fragrant blend of spices like turmeric, coriander, and garam masala. A touch of creamy yogurt adds a luscious texture, while fresh cilantro and green chilies provide the perfect finishing touch. Ready in just under an hour, this recipe is ideal for family dinners or gatherings, and pairs beautifully with steamed basmati rice or warm naan bread. Packed with authentic flavors and easy-to-follow steps, this Chicken Masala Curry recipe will become your go-to for satisfying your Indian cuisine cravings.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into pieces)
- 2 medium Onions (finely chopped)
- 2 medium Tomatoes (pureed)
- 2 tablespoons Ginger-garlic paste
- 3 tablespoons Yogurt (plain, whisked)
- 3 tablespoons Cooking oil (vegetable or mustard oil)
- 1 cup Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Cumin seeds
- 2 small Green chilies (slit)
Instructions
Heat the cooking oil in a large pan or skillet over medium heat.
Add the cumin seeds and allow them to sizzle for a few seconds until aromatic.
Add the finely chopped onions and sauté until they turn golden brown, approximately 6-8 minutes.
Add the ginger-garlic paste to the pan and sauté for 1-2 minutes until the raw smell disappears.
Mix in the turmeric powder, red chili powder, and coriander powder, stirring well to coat the onions and spices evenly.
Add the pureed tomatoes to the pan and cook for 5-6 minutes, stirring occasionally, until the oil separates and the mixture thickens.
Add the chicken pieces to the pan and mix well to coat them in the masala base.
Cook the chicken for 5-6 minutes until lightly browned and partially cooked.
Lower the heat and stir in the whisked yogurt, mixing it well with the masala to create a creamy base.
Add water to the pan and bring the curry to a simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the chicken is tender and fully cooked.
Stir in the garam masala powder and slit green chilies. Let the curry simmer for an additional 2-3 minutes.
Taste and adjust salt if needed.
Turn off the heat and garnish the curry with freshly chopped cilantro.
Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.1 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 785 mg | 17% | |
*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.
