Masala Chicken is one of those dishes that instantly transforms any ordinary meal into a celebration of bold, aromatic spices and comforting textures. I first discovered this recipe during a busy week when I wanted something satisfying yet quick — and it didn’t disappoint.
Tender chicken thighs simmered in a rich, fragrant blend of cumin, coriander, turmeric, and garam masala create layers of flavor that feel like a warm hug on a plate.
What makes this recipe truly special is the balance between the creamy yogurt, the tangy tomato base, and the subtle heat from chili powder — every bite bursts with vibrant color and rich aromas that awaken your senses.
It’s no surprise that Masala Chicken is trending among home cooks looking for authentic Indian flavors made simple and approachable. This dish also fits perfectly into a wholesome lifestyle — packed with protein and spices that may support digestion and metabolism, helping you feel nourished and energized.
Pair your Masala Chicken with a refreshing Cabbage Cucumber Salad and a zesty Vampiro Drink for a meal that’s both satisfying and delightfully balanced.
Simple, soulful, and unforgettable.
Ready to spice up your dinner routine?
What’s So Special About This Dish?
- Authentic flavors, no fuss: This recipe brings the rich, bold taste of Indian spices straight to your kitchen without hours of prep or hard-to-find ingredients.
- Perfectly balanced and protein-packed: The tender chicken and creamy sauce help me stick to my health goals while enjoying every bite.
- Customizable spice levels: I’ve adjusted the heat over time, so whether you love it fiery or mild, it works beautifully for every palate.
- Better the next day: Leftovers? Yes, please! The flavors deepen overnight, making meal prep stress-free and delicious.
- A feast for the senses: The vibrant colors and fresh cilantro garnish make every meal feel like a celebration, no matter the occasion.
Masala Chicken Recipe
Equipment
- Large skillet or deep pan
- Mixing bowls
- Measuring spoons
- Wooden Spoon or Spatula
- Knife and Cutting Board
- Whisk (for yogurt)
Ingredients
- 2 lbs boneless chicken thigh cut into 1-1½ inch pieces
- 3 tablespoons oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 inch ginger grated
- 2 large tomatoes finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon cumin seeds
- 2 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder use store-bought or homemade garam masala
- ½-¾ teaspoon salt adjust as per taste
- ½ cup yogurt whisked
- 2 tablespoon cilantro chopped for garnish
- ½ cup water
Instructions
- Heat oil in a large skillet over medium heat. Add cumin seeds and let them sizzle.
- Add chopped onions and sauté until golden brown.
- Stir in garlic and ginger, cooking until fragrant.
- Add chopped tomatoes and tomato paste; cook until oil separates.
- Mix in ground coriander, turmeric, red chili powder, and salt.
- Add chicken pieces and cook until they turn white on all sides.
- Stir in whisked yogurt and water; simmer until chicken is cooked through and sauce thickens.
- Garnish with chopped cilantro before serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 251kcal |
| Carbohydrates | 7g |
| Protein | 15g |
| Fat | 18g |
| Sugar | 3g |
| Sodium | 496mg |
Time For Tips!
1. Toast Your Spices for Deeper Flavor:
Before adding ground spices, try lightly toasting them in the dry pan for 30 seconds. This step releases essential oils and enhances the dish’s aroma and depth without overpowering it.
2. Use Greek Yogurt for Creaminess and Tang:
Switching to thick Greek yogurt instead of regular yogurt can give your sauce a richer texture and a subtle tang that balances the spices beautifully.
3. Let the Chicken Marinate Briefly:
If time allows, marinate the chicken with a little yogurt, salt, and turmeric for 20-30 minutes before cooking. This helps tenderize the meat and infuse subtle flavors throughout.
4. Control Heat by Adjusting Chili Powder:
If you want to keep the dish warm but not fiery, reduce the red chili powder slightly and add freshly chopped green chilies or a pinch of cayenne for controlled heat layers.
5. Finish with a Squeeze of Lemon:
Just before serving, a squeeze of fresh lemon juice can brighten the flavors and add a fresh twist that lifts the entire dish.
6. Use a Heavy-Bottomed Pan for Even Cooking:
A thick pan prevents burning the spices and helps the sauce reduce evenly, ensuring the chicken stays juicy and the flavors develop fully.
Quick Questions?
Q: Can I use chicken breasts instead of thighs?
Ans: Yes, but thighs stay juicier and more flavorful. If using breasts, avoid overcooking to keep them tender.
Q: How spicy is this recipe?
Ans: It has a moderate heat level that you can easily adjust by changing the amount of red chili powder.
Q: Can I make this recipe ahead of time?
Ans: Absolutely! The flavors deepen after resting, making leftovers even better the next day.
Q: What can I use instead of yogurt?
Ans: You can substitute with coconut milk or cashew cream for a dairy-free option, though the taste will differ slightly.
Q: Is this recipe freezer-friendly?
Ans: Yes, cooked Masala Chicken freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
