Are you craving that rich, aromatic Indian dish but don’t know where to start? I’ve been there! Making chicken masala at home might seem intimidating at first, but trust me, it’s actually pretty straightforward once you break it down. I’ve perfected this recipe over years of trial and error, and I’m excited to share my secrets with you today
Chicken masala is one of those comfort foods that brings the whole family together. The combination of tender chicken pieces coated in a flavorful spice blend creates a dish that’s both satisfying and impressive. Whether you’re cooking for yourself or hosting friends, this recipe is sure to be a hit!
What is Chicken Masala?
Before diving into the recipe, let’s clarify what chicken masala actually is. In Indian cuisine, “masala” simply means a mixture of spices. Chicken masala is typically a North Indian dish where chicken is cooked in a spicy onion-tomato masala (sauce).
Unlike some other Indian chicken dishes like Butter Chicken or Chicken Tikka Masala, traditional chicken masala doesn’t use cashews, yogurt, coconut or cream. The sauce is thicker and has a more pronounced spice flavor profile.
Ingredients You’ll Need
For this chicken masala recipe, you’ll need these basic ingredients:
For the Chicken Marinade:
- 1.1 lbs (½ kg) chicken (bone-in preferred for flavor)
- ¾ teaspoon ginger-garlic paste
- ½ teaspoon turmeric powder
- ¼ teaspoon salt
- ¾ teaspoon garam masala or chicken masala
- ½ teaspoon red chili powder (Kashmiri for color, spicy variety for heat)
- 2 tablespoons yogurt (optional but recommended)
For the Masala (Sauce):
- 2 tablespoons oil
- Whole spices (1 bay leaf, 2 green cardamoms, 2 cloves, 1-inch cinnamon piece)
- 1 cup finely chopped onions
- ¾ teaspoon ginger-garlic paste
- 1-2 green chilies (optional)
- ½ cup tomato puree or chopped tomatoes
- ½-¾ teaspoon red chili powder
- ½-¾ teaspoon garam masala
- ½ teaspoon salt (adjust to taste)
- Handful of fresh coriander leaves (cilantro)
- Handful of mint leaves (optional)
Step-by-Step Instructions
Now let’s break down the process of making chicken masala
1. Marinate the Chicken
- In a mixing bowl, combine chicken with ginger-garlic paste, turmeric, salt, garam masala, red chili powder, and yogurt (if using).
- Mix well to coat all pieces evenly.
- Set aside for 30 minutes to 1 hour. For deeper flavor, you can refrigerate overnight.
2. Prepare the Masala Base
- Heat oil in a heavy-bottomed pan over medium heat.
- Add whole spices (bay leaf, cardamoms, cloves, cinnamon) and let them sizzle for about 30 seconds.
- Add green chilies and onions. Sauté for 5-6 minutes until onions begin to turn golden.
- Reduce heat slightly and continue sautéing until onions are completely golden.
- Add ginger-garlic paste and sauté for another minute until fragrant.
3. Add Tomatoes and Spices
- Add tomato puree or chopped tomatoes.
- Add red chili powder, garam masala, and salt.
- Sauté until the mixture thickens and becomes aromatic. You’ll know it’s ready when oil begins to separate from the masala.
4. Cook the Chicken
- Add the marinated chicken to the masala and sauté for 3-5 minutes on medium-high heat.
- Cover and cook on low heat for about 5 minutes. This is when the chicken absorbs all those wonderful flavors!
- You’ll notice moisture beginning to come out of the chicken.
- Add chopped coriander leaves and mint leaves.
- Cover again and continue cooking until chicken is tender and fully cooked.
5. Final Touches
- For a semi-dry chicken masala (as is traditional), simply continue cooking until you reach your desired consistency.
- For more gravy, add some hot water and simmer until the chicken is tender.
- Taste and adjust salt and garam masala if needed.
- Garnish with fresh coriander leaves.
Pro Tips for Perfect Chicken Masala
Here are some insider tips that will elevate your chicken masala:
-
Use bone-in chicken for maximum flavor, though boneless works too if you prefer.
-
Marinate properly to infuse flavors and tenderize the chicken. Don’t skip this step!
-
Cook on low heat after adding the chicken. This gives the meat time to soak up all the flavors.
-
Use a heavy-bottomed pan to prevent the masala from sticking or burning.
-
Roast the masala well until oil separates from the sides. This indicates that the raw flavors have cooked out.
-
Adjust spice levels by controlling the amount of chili powder and green chilies.
-
For a creamier version, add some heavy cream or coconut milk at the end.
Variations of Chicken Masala
There are several ways to customize your chicken masala:
-
Gravy Chicken Masala: Add coconut milk or heavy cream at the end for a saucier version.
-
Dry Chicken Masala: Cook longer to evaporate more moisture for a drier dish.
-
Spicy Chicken Masala: Increase the amount of red chili powder and green chilies.
-
Mild Chicken Masala: Reduce or skip the green chilies and use less red chili powder.
What to Serve with Chicken Masala
Chicken masala pairs beautifully with various sides:
- Breads: Naan, roti, chapati, or paratha
- Rice: Steamed rice, jeera (cumin) rice, or turmeric rice
- Accompaniments: Sliced onions, lemon wedges, raita, or lassi
Common Questions About Chicken Masala
Q: Is chicken masala the same as chicken tikka masala?
A: No, they’re different dishes. Chicken masala is a simpler, spicier dish often made with bone-in chicken. Chicken tikka masala uses pre-grilled boneless chicken in a creamy tomato sauce.
Q: Can I use boneless chicken instead?
A: Absolutely! Bone-in chicken gives more flavor, but boneless works well for convenience.
Q: How can I make it less spicy?
A: Skip the green chilies and reduce the amount of red chili powder. You can also add a bit of cream at the end to mellow the heat.
Q: Can I make this ahead of time?
A: Yes! Chicken masala actually tastes better the next day as the flavors have time to develop. Store in an airtight container in the refrigerator for up to 2 days.
Q: Can I freeze chicken masala?
A: Yes, it freezes well for up to a month. Thaw overnight in the refrigerator before reheating.
Final Thoughts
Making chicken masala at home is totally doable, even for beginners! With these simple steps and tips, you’ll be surprised at how authentic and delicious your homemade version can be. The key is patience—let those spices bloom, let the onions caramelize properly, and let the chicken cook slowly to absorb all those amazing flavors.
I make this recipe at least once a month, and my family always cleans their plates. There’s something so satisfying about creating those complex flavors from scratch rather than ordering takeout.
Give this recipe a try, and I bet it’ll become a regular in your meal rotation too. Don’t forget to serve it with some warm naan or fluffy rice to soak up all that delicious masala!
What You’ll Need To Make Chicken Tikka Masala
- Whole Milk Yogurt: Used for marinating the chicken, it helps tenderize the meat and adds a subtle tanginess.
- Boneless Skinless Chicken Breasts: This lean cut is a great option for this recipe as the sauce is quite rich, but boneless skinless chicken thighs work well too.
- Onion And Fresh Ginger: These aromatics form the base of the sauce.
- Garam Masala, Coriander, Turmeric, And Cumin: A blend of spices used both in the marinade and the sauce, providing the characteristic flavor profile of Chicken Tikka Masala.
- Canned Crushed Tomatoes: Add body and a rich, tangy flavor that complements the spices.
- Heavy Cream: Added to the sauce for richness and a creamy texture, balancing the acidity of the tomatoes and the heat of the spices.
- Fresh Cilantro: Used as a garnish to add a fresh burst of color and flavor.
- 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.
You May Also Like
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
- In a bowl large enough to hold the chicken, whisk together the yogurt, salt, turmeric, garam masala, coriander, and cumin. 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 and set an oven rack in the top position. Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack with nonstick cooking spray.
- Place the chicken on the prepared rack, spooning any marinade left 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.
- To make the sauce: Melt the butter over medium heat in a large pan. Add the onions and ginger and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown; reduce the heat if necessary. Add the spices and cook 2 minutes more. Add the tomatoes, heavy cream, salt, sugar, pepper and ½ cup water. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until thickened, about 15 minutes. Taste and adjust seasoning if necessary (I usually add a bit more salt and sugar).
- Add the broiled chicken to the sauce and simmer until the chicken is warmed through and fully cooked, a few minutes. Sprinkle the cilantro over the chicken and serve with buttered Indian basmati rice and/or naan.
- Make-Ahead Instructions: This dish can be made up to 2 days ahead of time and stored, covered, in the refrigerator. Reheat on the stovetop over medium-low heat until warmed through.
Powered by
- 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. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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 hidden gluten in many foods; if youre following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.