- Ready in just 40 minutes with simple pantry spices
- Perfect balance of rich, aromatic flavors without overwhelming heat
- One-pot wonder that’s easier than takeout but tastes restaurant-quality
- Makes excellent leftovers that taste even better the next day
Tired of Bland Chicken Dinners? Try This Masala Magic!
Finding a chicken recipe that’s both exciting and approachable can feel impossible. But this Delicious Chicken Masala Recipe solves that problem with its perfect balance of warming spices and rich sauce. In just 40 minutes, you’ll have a meal that tastes like it came from your favorite Indian restaurant.
This Delicious Chicken Masala Recipe brings restaurant quality to your kitchen without fancy techniques or hard-to-find ingredients. Perfect for beginners yet impressive enough for guests, this recipe serves four generously and pairs beautifully with simple rice or naan bread.
What makes this Delicious Chicken Masala Recipe special is its build-up of flavors. Unlike quick shortcuts that miss the depth of authentic masala, we’ll show you how to layer spices properly for that perfect taste.
Nutrition Facts Per Serving
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 375 | – |
| Protein | 32g | 64% |
| Carbohydrates | 18g | 6% |
| Fat | 21g | 27% |
| Fiber | 3g | 11% |
| Sodium | 485mg | 21% |
| Potassium | 680mg | 19% |
| Vitamin A | – | 25% |
| Vitamin C | – | 45% |
| Calcium | – | 8% |
| Iron | – | 15% |
What You’ll Need For This Delicious Chicken Masala Recipe
Ingredients List
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless chicken thighs | 1.5 pounds | Cut into 1.5-inch pieces |
| Yogurt (plain) | 1/4 cup | Full-fat works best |
| Lemon juice | 1 tablespoon | Fresh is preferred |
| Garlic | 4 cloves | Minced |
| Fresh ginger | 1 tablespoon | Grated |
| Garam masala | 2 teaspoons | – |
| Ground turmeric | 1/2 teaspoon | – |
| Ground cumin | 1 teaspoon | – |
| Ground coriander | 1 teaspoon | – |
| Red chili powder | 1/2 teaspoon | Adjust to taste |
| Salt | 1 teaspoon | Divided use |
| Vegetable oil | 3 tablespoons | Divided use |
| Onion | 1 large | Finely diced |
| Tomatoes | 3 medium | Diced or 1 (14oz) can crushed tomatoes |
| Tomato paste | 1 tablespoon | – |
| Heavy cream | 1/2 cup | – |
| Fresh cilantro | 1/4 cup | Chopped, for garnish |
| Butter | 2 tablespoons | – |
Kitchen Tools Needed
| Tool | Purpose |
|---|---|
| Large bowl | For marinating chicken |
| Heavy-bottomed pan or Dutch oven | For cooking the masala |
| Sharp knife | For cutting chicken and vegetables |
| Cutting board | For prep work |
| Measuring spoons and cups | For accurate measurements |
| Wooden spoon | For stirring |
| Tongs | For handling chicken |
| Small bowl | For mixing spices |
Possible Substitutions
- Chicken: Boneless chicken breast works too, but cooking time may decrease by 2-3 minutes
- Heavy cream: Coconut milk for a dairy-free option (affects flavor slightly)
- Fresh ginger: 1/2 teaspoon ground ginger in a pinch
- Fresh garlic: 1 teaspoon garlic powder if needed
- Garam masala: Make your own with 1/2 tsp cumin, 1/2 tsp coriander, 1/4 tsp cardamom, 1/4 tsp cinnamon, and a pinch of cloves
Beginner-Friendly Step-by-Step Instructions
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 persons
Preparation Phase
- Gather all ingredients
- Take out all ingredients and place them on your counter
- Make sure everything is within reach for easy cooking
- Read through the entire recipe once before starting
- Prepare the chicken
- Unwrap chicken thighs and place them on a clean cutting board
- Using a sharp knife, trim any excess fat from the edges
- Cut each thigh into 1.5-inch pieces (about the size of a large grape)
- Pat them dry with paper towels – this is important for browning!
- Place chicken pieces in a large bowl
- Make the marinade
- In the same bowl with the chicken, add 1/4 cup yogurt
- Squeeze in 1 tablespoon fresh lemon juice
- Add 2 minced garlic cloves (about 2 teaspoons)
- Add half the grated ginger (about 1/2 tablespoon)
- Measure and add 1 teaspoon garam masala
- Add 1/4 teaspoon turmeric (be careful, it stains!)
- Add 1/2 teaspoon salt
- Using a spoon or clean hands, mix everything together until chicken is well coated
- Let marinate for at least 15 minutes at room temperature (for better flavor, cover and refrigerate for up to 4 hours)
- Prepare your workspace
- While chicken marinates, place a cutting board and knife on your counter
- Peel and finely dice the onion (aim for pieces smaller than peas)
- If using fresh tomatoes, dice them into small cubes
- Mince the remaining 2 garlic cloves
- Grate the remaining ginger
- In a small bowl, measure and combine all remaining spices (1 tsp garam masala, 1/4 tsp turmeric, 1 tsp cumin, 1 tsp coriander, 1/2 tsp chili powder)
- Wash and chop fresh cilantro, set aside for garnish
- Have measuring spoons ready for remaining ingredients
Cooking Phase
- Heat your pan
- Place a heavy-bottomed pan or Dutch oven on the stove
- Turn heat to medium-high
- Add 2 tablespoons vegetable oil
- Wait until oil is hot but not smoking (about 1-2 minutes) – test by carefully dropping in a tiny piece of onion; it should sizzle immediately
- Sear the chicken (first batch)
- Using tongs, pick up about half the marinated chicken pieces
- Gently shake off excess marinade (don’t rinse it off!)
- Carefully place chicken pieces in the hot oil, leaving space between each piece
- CAUTION: The oil might splatter, so stand back a bit
- Let chicken cook undisturbed for 2-3 minutes until golden brown on bottom
- Using tongs, flip each piece and cook for another 2-3 minutes
- Remove first batch to a clean plate and set aside
- Note: Chicken won’t be fully cooked yet – that’s okay!
- Sear the chicken (second batch)
- Repeat the process with remaining chicken
- If pan looks dry, add a tiny bit more oil
- Cook and remove to the same plate as first batch
- Beginner’s tip: Don’t overcrowd the pan or the chicken will steam instead of sear
- Start the masala base
- In the same pan (don’t wash it!), add remaining 1 tablespoon oil
- Reduce heat to medium
- Add diced onion to the pan
- Stir occasionally with wooden spoon, cooking for 3-4 minutes until onions become soft and translucent
- Beginner’s tip: If onions start to brown too quickly, lower heat slightly
- Add aromatics and spices
- Add remaining minced garlic and grated ginger to the onions
- Stir continuously for 30 seconds until you can smell the fragrance
- Add your pre-measured spice mix (garam masala, turmeric, cumin, coriander, chili powder)
- Stir continuously for another 30 seconds to toast the spices
- IMPORTANT: Watch carefully! Spices can burn quickly. If they start to stick or smell burned, immediately move to next step
- Build the sauce base
- Add diced tomatoes (or canned crushed tomatoes) to the pan
- Add 1 tablespoon tomato paste
- Stir everything together
- Increase heat to medium-high and cook for 5-6 minutes, stirring every 30 seconds
- You’ll notice tomatoes softening and breaking down
- What to look for: Sauce will start to thicken, and you might see tiny droplets of oil appearing around the edges of the pan
- Beginner’s tip: If mixture seems too dry or starts sticking to bottom, add 2 tablespoons water and stir
- Combine chicken with sauce
- Return all seared chicken pieces to the pan, including any juices from the plate
- Add 1/2 cup water and remaining 1/2 teaspoon salt
- Stir gently to combine everything
- Bring mixture to a gentle simmer (small bubbles appearing around the edges)
- Simmer the curry
- Once simmering, reduce heat to medium-low
- Cover the pan with a lid
- Let cook for 10-12 minutes, stirring once halfway through
- How to check doneness: Cut largest piece of chicken in half – it should be completely white inside with no pink, or use a meat thermometer to confirm 165°F (74°C)
- Finish the sauce
- Remove lid from pan
- Add 1/2 cup heavy cream, pouring slowly while stirring
- Add 2 tablespoons butter
- Stir gently until butter melts completely
- Simmer uncovered for 4-5 minutes until sauce thickens slightly
- Visual cue: Sauce should coat the back of a spoon
Finishing Touches
- Final adjustments
- Turn off heat
- Taste a small spoonful of sauce (careful, it’s hot!)
- If needed, add more salt (start with 1/4 teaspoon)
- Sauce consistency check:
- If too thick: Add 1-2 tablespoons water and stir
- If too thin: Simmer uncovered for a few more minutes
- Rest the curry
- Let the curry sit uncovered for 5 minutes
- This allows flavors to meld and sauce to set slightly
- Serve your Delicious Chicken Masala
- Sprinkle freshly chopped cilantro over the top
- Serve in bowls alongside steamed rice or with warm naan bread
- Serving tip: Provide extra cilantro and lemon wedges on the side
Troubleshooting Tips
Common Problems and Solutions
Problem: Sauce is too thin
Solution: Simmer uncovered for additional 5-10 minutes to reduce. If still too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce.
Problem: Sauce has split or curdled
Solution: Lower heat immediately. Whisk in 2-3 tablespoons of warm water to help re-emulsify the sauce.
Problem: Chicken is tough
Solution: You may have overcooked it. Next time, check earlier in the cooking process. For now, add a splash more cream and simmer gently for a few minutes.
Problem: Not enough flavor
Solution: Mix an additional 1/2 teaspoon garam masala with 1 tablespoon warm water and stir in at the end of cooking for a flavor boost.
Problem: Spices burned during cooking
Solution: If this happens, it’s best to start over with the sauce (the burned taste won’t go away). Next time, use lower heat or add tomatoes sooner.
Problem: Chicken stuck to the pan while searing
Solution: The pan was likely not hot enough before adding chicken. For now, use a bit more oil and a spatula to gently release stuck pieces.
Variations & Substitutions
Make It Vegetarian
Replace chicken with:
- 14oz firm tofu, pressed and cubed
- 2 cups cauliflower florets and 1 cup diced potatoes
- 2 cans chickpeas, drained and rinsed
Cook vegetables until just tender before simmering in the sauce, about 10-15 minutes.
Spice Level Adjustments
- Milder version: Omit red chili powder and add 1/4 teaspoon paprika instead
- Medium heat: Use recipe as written
- Spicier version: Add 1 finely diced green chili with seeds when cooking onions, or increase red chili powder to 1 teaspoon
If you enjoy spicier food, you might also love these Sheet Pan Chicken Fajitas with their bold Tex-Mex flavors.
Storage & Reheating
This Delicious Chicken Masala Recipe actually tastes better the next day after the flavors have had time to meld together!
Storage Guidelines
- Refrigerator: Store in an airtight container for up to 3 days
- Freezer: Freeze in a freezer-safe container for up to 2 months
- To freeze: Cool completely before transferring to containers
- Leave a little room at the top for expansion
- Label with date and contents
Reheating Instructions
- Stovetop (best method):
- Thaw overnight in refrigerator if frozen
- Place in a pan over medium-low heat
- Add 2 tablespoons water to thin the sauce slightly
- Cover and heat for 5-7 minutes, stirring occasionally
- If sauce becomes too thick, add another splash of water
- Microwave:
- Place in a microwave-safe container
- Add 1 tablespoon water and stir
- Cover loosely with a microwave-safe lid or paper towel
- Heat on 70% power for 2 minutes
- Stir thoroughly
- Continue heating in 30-second intervals until hot throughout
Safety Notes & Tips
- Food Safety: Chicken must reach an internal temperature of 165°F (74°C)
- Prep Smart: Keep raw chicken separate from other ingredients to avoid cross-contamination
- Watch the Heat: Spices can burn quickly, especially in a hot pan. If they start to darken too quickly, lower the heat or add a splash of water
- Cream Caution: Add cream off the heat or on very low heat to prevent curdling
Pro Tips for Mastering This Delicious Chicken Masala Recipe
- Toast your spices: This quick step releases their essential oils and boosts flavor
- Don’t rush the onions: Properly sautéed onions form the flavor base of your masala
- Marinate longer: For more tender chicken and deeper flavor, marinate for up to 4 hours
- Rest before serving: Let the finished dish sit covered for 5 minutes before serving to allow flavors to meld
- Quality matters: Use fresh spices when possible – their flavor diminishes over time
- Prep ahead: This dish reheats beautifully, so consider making it a day ahead for even better flavor
For another fantastic chicken dinner option that utilizes a similar cooking method but with different flavors, check out our Garlic Butter Chicken Bites with Creamy Parmesan Pasta.
Serving Suggestions
- White basmati rice or jeera (cumin) rice
- Warm naan bread or roti
- Simple cucumber raita (yogurt with grated cucumber and mint)
- Simple green salad with lemon dressing
If you’re looking for another Asian-inspired chicken recipe, our Chicken Nanban offers a delicious Japanese twist with its sweet and tangy sauce.
With this Delicious Chicken Masala Recipe, you’ll bring restaurant-quality Indian cuisine right to your family dinner table. The beautiful blend of aromatic spices creates a memorable meal that’s sure to become a regular in your recipe rotation.
