This easy, one-pot Chicken Masala recipe will give you the taste of a tried-and-true Indian favorite! Made with tender marinated chicken, fragrant spices, and a rich, savory masala sauce, it is perfect served with steamed rice, naan, or chapati for a quick and delicious weeknight meal for the whole family.
This chicken curry dish is full of flavor thanks to spices like garam masala, turmeric, paprika, and red chili powder, all balanced with creamy yogurt and aromatic fried onions. I added whole spices like bay leaves, cardamom, cloves, cumin, and cinnamon bark for a more authentic taste.
Printable Recipe
Chicken Masala Recipe
Ingredients
CHICKEN MARINADE:
- 2 pounds chicken thigh or 800g, cut into serving size
- 1 teaspoon salt or as needed
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 2-3 tablespoon garam masala powder
- 1 teaspoon turmeric powder
- ½ - 1 teaspoon red chili/cayenne powder depending on how spicy you like it (or fresh chili)
- 1 tablespoon paprika powder
- ¾ cup yogurt or 150ml, (optional but this makes really tender meat)
WHOLE SPICES
- 2 pieces bay leaves
- 3 pieces green cardamom
- 3 pieces cloves
- 1 small cinnamon bark see Note 1
- ½ teaspoon cumin seeds
FOR COOKING:
- ⅓ cup oil
- 2 large onion thinly sliced
- 2 medium ripe tomatoes diced see Note 2
- ½-1 cup water
Garnish
- cilantro chopped
Instructions
- In a bowl, combine all the ingredients for the chicken marinade. Marinate for at least 20 minutes. If you have the time do it overnight in the fridge, covered.
- In a deep pan or wide pot, heat oil over medium high heat. Fry the onions (in batches, if needed) until golden brown about 3-4 minutes. Do not burn them or they wil be bitter. Scoop out the fried onions and transfer to a plate lined with paper towels. Set aside.
- In the same hot oil, add the whole spices if using and let it cook for just a couple of seconds.
- Add the diced tomatoes and stir until it starts to become tender. Add the marinated chicken and mix.
- Pour ½ cup of water and add ⅔ of the fried onions and stir. Cover the pan with lid and let it simmer for 20-30 minutes or until chicken becomes tender.
- Remove the lid and check if it need more seasoning (salt or other spices). Let it simmer uncovered to reduce sauce. You should see oil has separated from the sauce and the chicken are tender and easily pulled with a fork.
- Transfer to a serving dish and add garnish with chopped cilantro.
- Serve with steamed rice or chapati.
Notes
Nutrition
What is Chicken Masala?
Chicken Masala is a curry dish known for its bold, aromatic flavor, thanks to a blend of ground spices known as masala. It’s a staple in Indian cuisine and beloved worldwide for its deep, complex flavor and comforting warmth.
Though it has similarities with chicken curry, the use of garam masala, turmeric powder, and whole spices gives this dish a more complex flavor.
Recipe Video
More yummy dishes with curry:
Ingredients You'll Need
- Chicken thighs- this is the main protein of the dish. In this kind of dish, the skin is usually removed so that the marinade can penetrate the meat better. I like using thighs because they are tender, juicy, and more flavorful. However, feel free to use other chicken parts to your liking.
- Aromatics- using grated ginger and garlic adds rich and earthy base notes to the dish. These are staples in Indian cooking!
- Garam masala powder- a warm, fragrant spice blend (often containing cinnamon, cardamom, cloves, cumin, etc.). Adds the signature Indian aroma and flavor.
- Turmeric powder – adds aroma and a warm color to the dish.
- Red chili or cayenne powder- adjust depending on how spicy you like it. You can also use fresh chilies.
- Paprika powder- adds a bit of sweetness and more color.
- Yogurt- This is optional, but I like using it because it acts as a tenderizer due to its lactic acid. It also helps spices stick and creates a richer, creamier texture once cooked.
- Whole spices- a mix of bay leaves, green cardamom, cloves, cinnamon bark, and cumin seeds are quickly fried in oil to release their essential oils, creating an aromatic base! This is optional but highly recommended for a more flavorful outcome.
- Onion- provides a naturally sweet, savory foundation for the tomato gravy.
- Ripe tomatoes- add acidity and balance out the richness of the yogurt and spices. Tomatoes help create the signature curry gravy and deepen the flavor. You can also use canned diced tomatoes.
- Cilantro- for garnishing
- Water
- Oil
- Salt
Tips for cooking Chicken Masala
- If time allows, marinate the chicken for a longer period—ideally overnight. This helps tenderize the meat and allows the flavors of the spices to penetrate more deeply.
- Lightly toast the whole spices for no more than 15 seconds—just enough time to release their oils. Overcooking will make them bitter.
- Be mindful when adding chili powder or cayenne. It is better to add gradually until you are satisfied with the amount of heat.
- For a rich, creamy finish, you can add heavy cream or coconut cream towards the end of cooking.
- When you see the oil start to separate from the masala, it is a good sign that the spices are well-cooked and the dish is ready!
Serving and Storing Notes
I usually serve Chicken Masala with steamed basmati rice. You can also enjoy it with naan or chapati! Try it with Mango Lassi for the full Indian at-home dining experience!
To store leftovers, let the chicken masala cool to room temperature, and place it in an airtight container in the fridge for up to 3 to 4 days. You can freeze for up to 2 to 3 months.
To reheat, place in the fridge overnight to thaw. Add a splash of water to loosen the sauce and prevent drying out first, and use low heat only.
What do you think?