Chicken Masala Recipe (with Video)

Chicken Masala Recipe: Let’s talk about a dish that truly brings people together: chicken masala. If there’s one dish that bridges the gap between everyday comfort and festive luxury, it’s this one. Known for its bold, spicy, and aromatic flavors, chicken masala is a go-to in Indian households and has found fans across the globe. This dish is a beautiful symphony of marinated chicken cooked in a rich tomato-onion gravy, spiced to perfection. Whether you’re an expert in the kitchen or just dipping your toes into Indian cuisine, learning how to master chicken masala is a culinary badge of honor.

Imagine coming home after a long day, and the first thing you smell is that familiar, mouthwatering scent of chicken masala simmering away. That’s the magic this dish brings—it’s not just a meal; it’s a memory, a celebration, and a comfort bowl all rolled into one. This guide will walk you through every step of the process, ensuring you get it right the first time and every time thereafter. Grab your apron and let’s get cooking!

Ingredients Needed

Before diving into the cooking process, having the right ingredients is essential. Chicken masala, like any great dish, depends heavily on quality components and careful preparation. Let’s break down what you’ll need:

Chicken and Protein Source

Start with about 500 grams to 1 kilogram of chicken, depending on the number of servings. Bone-in pieces work best because they add a deeper flavor to the gravy, but boneless chicken can also be used for a quicker cook time and easier eating. Preferably, use fresh chicken and pat it dry before marinating.

Spices and Masalas

Spices are the heartbeat of any Indian dish, and chicken masala is no different. Here’s your spice checklist:

• 1 tsp turmeric powder
• 1 tbsp red chili powder (adjust based on spice preference)
• 1 tbsp coriander powder
• 1 tbsp garam masala
• 1 tsp cumin seeds
• 1-2 bay leaves
• Salt to taste

Having fresh ground spices will significantly elevate your flavor game. If you’re short on time, you can use a high-quality chicken masala mix from a trusted brand, but remember, homemade always tastes better.

Vegetables and Aromatics

These form the flavor base of your curry:

• 2 large onions (finely chopped or pureed)
• 2 tomatoes (pureed or finely chopped)
• 1 tbsp ginger-garlic paste
• 2-3 green chilies (slit or chopped, optional)
• Fresh coriander leaves for garnish

Make sure your onions are well sautéed until golden brown—this brings out their natural sweetness and gives your gravy a beautiful color.

Cooking Oils and Liquids

Choose oils that can handle high heat and add flavor:

• 3-4 tbsp vegetable oil or ghee
• ½ cup water or as needed
• Optional: 2 tbsp cream or yogurt for added richness

Ghee, while optional, adds a luxurious aroma and enhances the richness of the dish. Yogurt also tenderizes the chicken while contributing a tangy depth to the gravy.

Preparation Steps

Cooking chicken masala is an art and a science. Get these steps right, and you’re golden.

Marinating the Chicken

Marination is crucial. It not only flavors the chicken but also tenderizes it, ensuring it cooks evenly and remains juicy.

Steps:

1. In a large bowl, combine the chicken with turmeric, chili powder, a pinch of salt, and half the ginger-garlic paste.
2. Add a tablespoon of yogurt or lemon juice for extra tang.
3. Mix well, cover, and let it rest for at least 30 minutes (up to 2 hours in the refrigerator for deeper flavor).

This step might seem skippable when you’re in a rush, but trust me, it makes a world of difference.

Preparing the Masala Base

This is where the real magic begins. The base sets the tone for the entire dish.

Steps:

1. Heat oil or ghee in a deep pan.
2. Add cumin seeds and bay leaves—let them sizzle and release their aroma.
3. Add onions and sauté until golden brown. This step can take 10-12 minutes but don’t rush it.
4. Stir in the remaining ginger-garlic paste and green chilies.
5. Cook until the raw smell disappears—about 2-3 minutes.
6. Add the pureed tomatoes and cook until the oil starts to separate from the masala. This indicates that the tomatoes are well-cooked and the base is ready.

The patience you show here will reward you with depth of flavor and a rich, thick gravy.

Cooking the Chicken

Now we bring the marinated chicken into the mix.

Steps:

1. Add the chicken to the masala base and stir to coat every piece.
2. Cook on medium heat until the chicken is no longer pink and begins to brown slightly.
3. Add all remaining spices—coriander powder, more chili powder if needed, and a pinch of garam masala.
4. Mix well and let the spices cook with the chicken for about 5 minutes before adding water.

This stage is crucial for layering flavors. Let the chicken sear a bit to enhance the umami.

Final Cooking Process

Simmering and Flavor Infusion

Once your chicken is coated in that rich, spicy masala, it’s time to let the magic unfold. This phase is all about patience and simmering, which helps develop deeper flavors and ensures the chicken is cooked perfectly.

Steps:

1. Add about ½ to 1 cup of water to the pan, depending on how thick or soupy you want your gravy.
2. Stir everything well, cover the pan, and let it simmer on low to medium heat for 20–25 minutes. If you’re using bone-in chicken, you might need a few extra minutes.
3. Occasionally check and stir to prevent the masala from sticking to the bottom. Add more water if needed, a little at a time.

As the dish simmers, the oils will start to float to the top, and your kitchen will be filled with an irresistible aroma. This is when you know you’re on the right track. The spices, chicken, and masala mingle and deepen in flavor, creating that quintessential chicken masala richness.

Adjusting the Seasonings

Tasting and tweaking at the end is what turns a good dish into a great one. The final flavor balance is key—spicy, savory, slightly tangy, and well-rounded.

Steps:

1. Taste the gravy for salt and spice. If it’s too spicy, a dash of cream or a spoon of yogurt can mellow it out.
2. If the flavors feel flat, try a squeeze of lemon juice or a pinch of sugar to brighten it up.
3. Sprinkle in some garam masala and freshly chopped coriander right at the end. Stir and cover for a minute to trap the aromas.

This final touch not only enhances the flavor but also gives your dish that classic restaurant-style finish. The goal here is to achieve a harmony where no single flavor overpowers the others.

Serving Suggestions

Best Side Dishes

Chicken masala is a versatile dish that pairs beautifully with a variety of sides. Choosing the right accompaniment can elevate your meal from satisfying to sublime.

Best pairings:

• Steamed Basmati Rice: The most traditional option. The fluffy grains soak up the rich gravy perfectly.
• Jeera Rice (Cumin Rice): Adds a mild, aromatic flavor that complements the spices in the curry.
• Naan or Roti: Perfect for scooping up every last drop of that masala. Naan adds a soft, buttery touch while roti keeps things wholesome.
• Paratha: A flaky, layered option that adds richness to the meal.

You can also serve a simple salad of cucumber, onions, and tomatoes with a lemon wedge for a refreshing crunch, or a side of raita to cool down the heat.

Garnishing Tips

Don’t underestimate the power of a good garnish—it adds visual appeal and an extra layer of flavor.

Garnishing ideas:

• Fresh coriander leaves: Adds color and a fresh herbal note.
• A drizzle of cream or a dollop of butter: Makes the dish look and taste luxurious.
• Fried onions: Crunchy, sweet-savory topping that enhances texture.
• Lemon wedges on the side: For those who like a zesty kick.

Whether you’re serving guests or enjoying a cozy dinner at home, these garnishes make your chicken masala look straight out of a cookbook and taste just as good.

FAQs about Chicken Masala Recipe

What is Chicken Masala made of?

Chicken Masala is made with juicy chicken pieces simmered in a rich blend of spices like garam masala, turmeric, coriander, and cumin. The base typically includes onions, tomatoes, garlic, ginger, and creamy yogurt or coconut milk for that lush texture.

Is Chicken Masala spicy?

It can be! Traditional Chicken Masala has a warm, spicy kick, but you can easily adjust the heat by dialing down the chili powder or skipping green chilies altogether. It’s your kitchen—your rules.

Can I make Chicken Masala without cream or yogurt?

Absolutely. If you’re dairy-free or just out of stock, swap in coconut milk or even cashew paste. Both give a creamy texture without losing the depth of flavor.

What’s the difference between Chicken Masala and Chicken Curry?

Great question. Chicken Curry is a broad term for various styles of spiced chicken stews. Chicken Masala, on the other hand, is more specific—it’s known for its intense spice mix (masala) and thicker, more robust gravy.

How long does Chicken Masala last in the fridge?

Stored in an airtight container, Chicken Masala will stay fresh in the fridge for up to 3–4 days. The flavor even deepens over time, so leftovers hit different the next day.

Can I freeze Chicken Masala?

Yes, boss! Let it cool completely, pop it in a freezer-safe container, and it’ll keep for up to 2 months. When you’re ready to eat, thaw overnight in the fridge and reheat gently.

What sides go best with Chicken Masala?

This dish pairs like a dream with steamed basmati rice, naan, roti, or jeera rice. If you’re feeling fancy, throw in a side of cucumber raita or a fresh salad to cool the spice.

Can I make it in an Instant Pot or slow cooker?

You bet. Both methods work like a charm. In an Instant Pot, it’s done in under 30 minutes. For the slow cooker, let it simmer low and slow for about 4–5 hours for fall-apart tenderness.

Conclusion

And there you have it—a complete, foolproof guide to making the most delicious, soul-warming chicken masala right in your kitchen. With the perfect balance of spices, tender chicken, and rich, flavorful gravy, this dish is a celebration on a plate. Once you’ve mastered the basics, feel free to tweak the spices or add your twist. That’s the beauty of cooking—it evolves with you. So go ahead, grab those spices, and let your kitchen fill with the mouthwatering aroma of homemade chicken masala. Trust me, your taste buds will thank you.