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Overhead family-style spread of chicken masala in a sage green Dutch oven with plated servings of rice and naan, sliced red onions, cilantro, extra naan, and serving spoons.

Chicken Masala

This easy chicken masala is a flavorful Indian curry that comes together in one pot with everyday ingredients. The chicken cooks in a savory onion-tomato masala with warm spices and yogurt, creating a satisfying homemade curry that's easy enough for a weeknight dinner. Serve it with basmati rice, naan, or roti for a complete meal.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Main Course
Cuisine: Indian
Servings: 6
Author: Shilpa

Equipment

Ingredients

  • 2 lbs boneless chicken thighs cut into 1 to 1½-inch pieces

Masala base

  • 3 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 1 inch piece ginger grated
  • 2 large tomatoes finely chopped
  • 1 tablespoon tomato paste
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon red chili powder
  • ½-¾ teaspoon salt or to taste
  • ½ cup water

To finish

  • ½ cup yogurt whisked until smooth
  • 1 teaspoon garam masala
  • 2 tablespoons cilantro chopped

Instructions

  • Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the cumin seeds and cook until they sizzle.
  • Add the chopped onion and cook, stirring occasionally, until deeply golden, about 10 to 12 minutes.
  • Stir in the minced garlic and grated ginger. Cook for about 1 minute, just until fragrant.
  • Add the chopped tomatoes, tomato paste, salt, coriander, turmeric, and red chili powder. Stir together and cook for 5 to 6 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate from the masala.
  • Add the chicken pieces and toss well so they are coated in the onion-tomato masala. Cook over medium heat for 3 to 4 minutes, stirring occasionally.
  • Pour in the water and reduce the heat to medium-low. Cover the pot and cook for about 15 minutes, stirring once or twice, until the chicken is cooked through and tender.
  • Stir in the whisked yogurt and garam masala. Simmer uncovered for 4 to 5 minutes, until the sauce thickens slightly and coats the chicken.
  • Turn off the heat and sprinkle with chopped cilantro. Serve hot with rice, naan, roti, or paratha.

Notes

  • Whisk the yogurt smooth before it goes in. Lumpy yogurt is the main reason this sauce splits. Whisk it in a separate bowl and lower the heat before adding.
  • The oil separating from the masala at step 4 is the real doneness cue, not the clock. If the masala looks pale or watery, give it more time on the heat.
  • Chicken breast works, but shorten the covered simmer at step 6 and check early.
  • Substitutions: tomato purée or tomato sauce in place of fresh tomatoes; ginger-garlic paste in place of fresh; red or yellow onion.
  • For a drier, bhuna-style curry, skip the water at step 6 and cook covered over lower heat.
  • Make ahead: refrigerate up to 4 days, reheat gently with a splash of water. Freezes up to 3 months; thaw overnight before reheating slowly.

Nutrition

Calories: 439kcal | Carbohydrates: 8g | Protein: 27g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 151mg | Sodium: 353mg | Potassium: 589mg | Fiber: 2g | Sugar: 4g | Vitamin A: 797IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 2mg
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