Chicken masala is a popular Indian chicken curry made with tender chicken pieces cooked in a fragrant and flavorful spicy sauce. This dish is a mainstay in Indian homes and restaurants. The complex flavors and fragrant spices make chicken masala an irresistible dish. Keep reading for some tips and tricks on how to make authentic and delicious chicken masala at home.
Ingredients Needed
To make chicken masala, you will need:
- Bone-in chicken pieces or boneless chicken cubes
- Onions – 2 medium size
- Tomatoes – 3 medium size
- Ginger-garlic paste – 1-2 tsp
- Yogurt/curd – 1/4 cup
- Oil – 3 tbsp
- Whole spices – cloves, green cardamoms, cinnamon stick
- Chili powder – 1 tsp spicy and 1 tsp Kashmiri
- Ground spices – turmeric, coriander, cumin, garam masala
- Fresh cilantro and green chilies
Step-by-Step Method
Follow these simple steps to make restaurant-quality chicken masala
Marinate the Chicken
- In a bowl, combine the chicken pieces with salt, black pepper powder, ginger-garlic paste, spicy red chili powder and thick curd/yogurt.
- Mix well and marinate for 30 minutes. This allows the chicken to absorb all the flavors.
Prepare the Onion-Tomato Masala
- Finely chop the onions and tomatoes. Keep them ready.
- Heat oil in a pan and add the whole spices – cloves, cardamom and cinnamon. Fry for 30 seconds.
- Add the chopped onions. Saute until light golden brown.
- Next, add the chopped tomatoes and cook until soft and mushy.
Cook the Chicken
- To the onion-tomato masala, add the ground spices – turmeric, coriander, cumin, garam masala.
- Add the marinated chicken and coat well with the masala.
- Cover and cook for 10-15 minutes on low flame until chicken is tender.
- Open the lid and cook for 2 more minutes.
- Finish with chopped cilantro and green chilies.
Your aromatic flavorful and delicious chicken masala curry is now ready to relish!
Tips for Best Results
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Use bone-in chicken for maximum flavor. Breast, thighs or drumsticks work well.
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Onions and tomatoes should be cooked well to remove any raw taste.
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Marinate the chicken for longer for enhanced flavor absorption.
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Use a heavy-bottomed pan to prevent sticking and burning.
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Adjust the spices according to your taste – add more red chili powder for a spicier curry.
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Sprinkle some water if the masala gets too dry while cooking.
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Garnish with cilantro and serve hot with naan or rice.
Variations
There are many ways to customize this basic chicken masala recipe:
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For a creamier curry, add coconut milk or cashew paste.
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Make a dry fry version by cooking until all the water evaporates.
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Add veggies like peas, carrots, capsicum for a chicken masala with vegetables.
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Use garam masala and other spices of your choice.
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Add a dash of lemon juice for a tangy taste.
So get cooking and treat yourself and your family to a aromatic chicken masala made easily at home! Adjust this versatile recipe to suit your taste and enjoy the appetizing flavors of an Indian restaurant meal in the comfort of your kitchen.
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Spice up dinner with chicken tikka masala—a restaurant favorite made simple enough to prepare at home.
- ½ cup whole milk yogurt
- 1½ teaspoons salt
- 1 teaspoon turmeric
- 1 teaspoon garam masala (okay to substitute curry powder)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 pounds boneless skinless chicken breasts, cut into 2-inch chunks
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1¼ teaspoons garam masala (okay to substitute curry powder)
- 1¼ teaspoons ground coriander
- 1¾ teaspoons ground cumin
- 1 (14-oz) can crushed tomatoes
- 1¼ cups heavy cream
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh cilantro
- Mix the yogurt, salt, turmeric, garam masala, coriander, and cumin in a bowl that is big enough to hold the chicken. Add the chicken and mix until it is evenly coated. Put the meat in the fridge with the lid on for at least one hour or overnight.
- Warm up the broiler and place a rack at the very top of the oven. Place aluminum foil around the edges of a baking sheet and place a wire rack on top. Spray the rack with nonstick cooking spray.
- Put the chicken on the rack that has been prepared. Pour any marinade that is still in the bowl over the chicken. Broil for 7 to 8 minutes, until browned on top. (The chicken does not need to be flipped over. ) While the chicken cooks, start the sauce.
- In a large pan over medium heat, melt the butter. Add the ginger and onions, and cook, stirring often, for 5 to 7 minutes, until the onions are soft. Do not brown; reduce the heat if necessary. Add the spices and cook 2 minutes more. Heavy cream, salt, sugar, pepper, and ½ cup of water should be added. Bring to a boil, then turn the heat down to medium-low and let it simmer, uncovered, for about 15 minutes, until it gets thick. Depending on your taste, add more salt and sugar or change the seasonings as needed.
- Slowly add the grilled chicken to the sauce and cook it for a few minutes, until it’s warmed through and done. On top of the chicken, sprinkle the cilantro. Serve with Indian basmati rice and/or naan butter.
- How to Make It Ahead of Time: You can cover this dish and put it in the fridge up to two days ahead of time. Reheat on the stovetop over medium-low heat until warmed through.
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- Per serving (6 servings)
- Calories: 475
- Fat: 31 g
- Saturated fat: 18 g
- Carbohydrates: 11 g
- Sugar: 2 g
- Fiber: 7 g
- Protein: 38 g
- Sodium: 745 mg
- Cholesterol: 201 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam. com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. The nutritional information in a recipe can be different depending on the types of products or brands bought, the natural changes that happen with fresh food, and how the ingredients are processed. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To get the most accurate nutritional information for a recipe, you should use your favorite nutrition calculator to figure out the nutrition facts with the actual ingredients in the recipe.
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is gluten hidden in a lot of foods. If you are on a gluten-free diet or cooking for someone who is allergic to gluten, always check the labels to make sure the ingredients are gluten-free.
What You’ll Need To Make Chicken Tikka Masala
- Whole milk yogurt is used to marinate the chicken. It makes the meat more tender and gives it a mild tang.
- Boneless Skinless Chicken Breasts: Because the sauce is so rich, this lean cut is great for this recipe. Boneless Skinless Chicken Thighs also work well.
- Fresh ginger and onions: These smell good and make up the base of the sauce.
- Garam Masala, Coriander, Turmeric, and Cumin: This is a mix of spices that are used in both the marinade and the sauce to give Chicken Tikka Masala its unique flavor.
- Canned Crushed Tomatoes: Give the dish body and a rich, tangy flavor that goes well with the spices.
- When heavy cream is added to a sauce, it makes it rich and creamy and balances out the sourness of the tomatoes and the heat of the spices.
- Fresh cilantro is added as a garnish to give food a new color and taste.
- Jump to the printable recipe for precise measurements
In a bowl large enough to hold the chicken, combine the yogurt, salt, and spices and whisk to combine. Add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.
Preheat the broiler with an oven rack in the top position. Line a baking sheet with foil, place a wire rack on top, and spray it with nonstick cooking spray. Arrange the chicken on the rack, spooning any leftover marinade over it.
Broil the chicken for 7 to 8 minutes, until it is nicely browned on top—there’s no need to flip it over.
While the chicken cooks, start the sauce. Melt the butter over medium heat in a large pan. Sauté the onions and ginger until softened, 5 to 7 minutes.
Stir in the spices and cook for 2 minutes. Next, add the tomatoes, heavy cream, salt, sugar, pepper, and 1/2 cup water.
Bring to a boil, then simmer on medium-low until thickened, about 15 minutes. Adjust the seasoning to taste.
Add the broiled chicken to the sauce and simmer for a few minutes until warmed through and fully cooked. Sprinkle the cilantro over the chicken and serve.
MASALA CHICKEN | CHICKEN MASALA RECIPE RESTAURANT STYLE | BHUNA CHICKEN MASALA
FAQ
What is chicken masala made of?
Chicken masala is usually made with chicken, onions, tomatoes, different spices (like garam masala), and sometimes yogurt or cream. Coriander, cumin, black pepper, cloves, cinnamon, ginger, garlic, turmeric, and red chili powder are some of the spices that are often used.
What ingredients are in a masala?
The specific combination differs by district, but it regularly incorporates a blend of flavours like cardamom, cinnamon, cumin, cloves, bay leaves, star anise, and peppercorns. Garam masala can be found in a wide range of dishes, including marinades, pickles, stews, and curries.
How to make homemade chicken tikka masala?
InstructionsCube chicken to 1 to 1½ inch pieces. Add them to a mixing bowl. Add red chilli powder, garam masala, cumin powder, coriander powder, turmeric, salt, lemon juice, oil, ginger garlic paste, yogurt and kasuri methi. Skip the lemon juice if your yogurt is sour. Mix well.