why make this recipe
Chicken Masala is warm, tasty, and easy to cook. It uses simple spices and everyday ingredients. You can make it for a family meal or for guests. The sauce is rich and goes well with rice or bread.
introduction
This Chicken Masala recipe uses yogurt, onions, tomatoes, and common spices. The steps are clear and the dish cooks in one pan. If you enjoy more chicken ideas, try this collection of chicken breast recipes for more simple meals.
how to make Chicken Masala
Make a base of sautéed onions, ginger-garlic, and tomatoes. Add spices, brown the chicken, then simmer with yogurt until cooked. The balance of spices and yogurt gives a smooth, mild sauce. For other simple baked ideas that pair well with this dish, see these baked chicken breast recipes.
Ingredients :
- 1 kg chicken, cut into pieces
- 2 large onions, finely chopped
- 2 tomatoes, chopped
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 2-3 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon garam masala
- Salt to taste
- Fresh cilantro for garnish
- 2-3 tablespoons oil
Directions :
- Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and green chilies; cook for 1-2 minutes.
- Add chopped tomatoes and cook until soft.
- Mix in turmeric powder, coriander powder, and salt; cook for a few minutes.
- Add chicken pieces and sauté until they are browned.
- Stir in yogurt and mix well. Cover and cook for about 20-25 minutes, until the chicken is cooked through.
- Sprinkle garam masala and mix.
- Garnish with fresh cilantro before serving. Serve hot with rice or naan.
how to serve Chicken Masala
Serve hot with plain rice, jeera rice, or naan. Add a side of cucumber raita or salad. Garnish with fresh cilantro and a wedge of lemon if you like a bit of tang.
how to store Chicken Masala
Cool the curry to room temperature. Put it in an airtight container and refrigerate for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.
tips to make Chicken Masala
- Brown the onions well for a deeper flavor.
- Use full-fat yogurt to avoid curdling. Stir the yogurt before adding and add on low heat.
- Adjust green chilies for heat you like.
- Stir occasionally while cooking so it does not stick to the pan.
variation (if any)
- Make it creamier: add 2 tablespoons of cream or a spoon of butter at the end.
- Make it spicier: add red chili powder or more green chilies.
- Make a tomato-free version: use roasted bell pepper puree instead of tomatoes.
FAQs
Q: Can I use bone-in chicken?
A: Yes. Bone-in chicken works well and adds more flavor. Increase cooking time by 5-10 minutes.
Q: Will the yogurt curdle?
A: To prevent curdling, use full-fat yogurt and add it on low heat. Stir well before adding.
Q: Can I make this in a slow cooker?
A: Yes. Sauté onions and spices first, then add all to a slow cooker and cook on low for 4-6 hours.
Q: Is there a vegetarian version?
A: Use cauliflower, paneer, or mixed vegetables instead of chicken and follow the same steps.
Conclusion
For another clear step-by-step reference, see this Chicken Masala Recipe – Swasthi’s Recipes.
Chicken Masala
Ingredients
Method
- Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and green chilies; cook for 1-2 minutes.
- Add chopped tomatoes and cook until soft.
- Mix in turmeric powder, coriander powder, and salt; cook for a few minutes.
- Add chicken pieces and sauté until they are browned.
- Stir in yogurt and mix well. Cover and cook for about 20-25 minutes, until the chicken is cooked through.
- Sprinkle garam masala and mix.
- Garnish with fresh cilantro before serving.