Aromatic, spicy, and rich with bold flavors, Masala Chicken is a comforting dish that turns simple ingredients into something truly special. This one-pan wonder brings the essence of Indian spices to your dinner table, perfect for a cozy family meal or festive gathering. Each bite delivers warmth, depth, and a satisfying balance of heat and richness that makes it an unforgettable classic in Indian home cooking.
Ingredient Breakdown
Masala Chicken relies on a layered combination of fresh and dried ingredients to create its bold character. The base starts with chicken, preferably bone-in for deeper flavor during the slow simmering process. Onion, tomato, and green chillies provide body and brightness to the sauce, while ginger and garlic pastes lay a pungent foundation that infuses the meat.
Whole spices like bay leaves, cinnamon stick, green and black cardamoms lend the dish its warm, woody undertones, creating a fragrance that draws you in even before the first bite. Ground spices such as red chilli powder, turmeric, coriander, and cumin bring fire, color, and a subtle earthiness to the curry base. Kasoori methi (dried fenugreek leaves) adds an unmistakably nutty finish, while garam masala, stirred in at the end, acts as a final flourish to unify and intensify the aroma.
Mustard oil, known for its sharp and robust flavor, is softened with a touch of ghee to balance the richness. Chopped coriander leaves not only brighten the dish visually but also add a herbal freshness that contrasts beautifully with the heavier elements. Together, these ingredients form a harmonious medley that defines the essence of Masala Chicken.
Step-by-Step Preparation Guide
The preparation of Masala Chicken begins with an essential yet often overlooked step—soaking the cleaned chicken in warm salted water. This brief brining process helps draw out impurities and softens the texture, leading to a cleaner taste and more succulent bite.
In a deep, heavy-bottomed pan, mustard oil and ghee are heated until they shimmer. The moment they reach the right temperature, whole spices are added and toasted just enough to release their volatile oils. The fragrance at this stage is critical—it signals the development of the dish’s signature base flavor.
Finely chopped onions are then introduced and sautéed until they turn golden and soft, forming the rich foundation for the masala. Ginger and garlic pastes follow, bringing an assertive aroma that complements the slow caramelization of the onions.
As the chicken enters the pan, it is seared gently, allowing the surface to turn opaque. This step locks in moisture and ensures the meat holds its structure. Once lightly browned, the chicken is dusted with ground spices—chilli, coriander, cumin, turmeric, and salt—coating each piece in a bold, earthy blend that deepens as it cooks.
Minced tomato and slit green chillies are stirred in, and the heat is lowered to let the masala thicken slowly. Covered cooking allows the chicken to absorb the aromatic base, and once uncovered, the masala reduces, clinging to the meat in a rich, savory glaze.
A splash of water ensures the chicken cooks through without drying out. As the dish reaches its final stage, it is finished with garam masala, kasoori methi, and fresh coriander, followed by a final sizzle on high heat until the oil begins to separate—a classic sign of a well-finished Indian curry.
Recipe Tips
How to avoid bitterness from mustard oil:
Always heat mustard oil until it reaches its smoking point before adding any ingredients. This process neutralizes its sharp edge and enhances its flavor.
Tricks to achieve perfectly browned onions:
Cook onions on medium heat and stir frequently. Patience is key—rushing will either burn them or leave them undercooked, which can ruin the base.
Best techniques for tender chicken:
Let the chicken rest in warm salted water and avoid overcooking. Simmer gently after adding water to retain moisture.
When to adjust spice levels to suit your taste:
Add green chillies later in the cooking process for more heat or remove seeds for a milder flavor. Adjust powdered spices before adding water to balance intensity.
Tips for making the dish ahead of time:
Masala Chicken actually improves after resting. Make it a few hours in advance and gently reheat before serving for deeper flavor integration.
What to Serve With This Recipe
Masala Chicken pairs exquisitely with Indian breads such as butter naan or tandoori roti, both of which help soak up the rich, spicy gravy. If you prefer rice, opt for jeera (cumin) rice or plain basmati rice for a fragrant and fluffy accompaniment.
To bring contrast to the heat, serve with a cooling cucumber or mint raita. Lightly pickled onions or a fresh kachumber salad (made with cucumber, onion, and tomato) can also balance the spice beautifully. For drinks, consider a lassi or chilled mango juice to round out the meal with a hint of sweetness and relief from the warmth.
Frequently Asked Questions
Can I use boneless chicken?
Yes, boneless chicken can be used, especially thigh meat, which remains juicy. However, bone-in pieces give a richer flavor to the gravy.
What’s the best substitute for mustard oil?
If mustard oil isn’t available, try using vegetable oil with a small amount of sesame oil to mimic its punchy flavor. Avoid olive oil, which can clash with the spices.
How spicy is this dish?
It’s moderately spicy, depending on the quantity and type of chillies used. Reduce chilli powder or skip green chillies for a milder version.
Can I freeze Masala Chicken?
Absolutely. Let it cool completely before freezing in an airtight container. Reheat gently on the stove, adding a splash of water if needed to revive the sauce.
How long does it stay fresh in the fridge?
Stored properly, it lasts up to 3 days in the refrigerator. Reheat thoroughly before serving.
Creative Variations
To create a creamier version, stir in a few tablespoons of yogurt or a splash of heavy cream toward the end of cooking. This mellows the spice and adds a luxurious texture.
For a drier finish ideal for wraps or parathas, reduce the amount of water and cook until the masala clings tightly to the meat. Alternatively, add parboiled potatoes or hard-boiled eggs midway through the simmering stage for added heartiness.
Busy cooks can adapt the recipe to a slow cooker. Sauté the spices and onion mixture on the stovetop first, then transfer everything to a slow cooker and let it simmer on low until tender. This hands-off method enhances depth without losing authenticity.
Masala Chicken is more than just a dish—it’s an experience of layered spices and satisfying comfort. Whether served with fluffy naan or fragrant rice, it’s a recipe that’s bound to become a favorite in your home kitchen. With every bite, it brings a bold, homestyle warmth that lingers well beyond the final spoonful.
Ingredients
750 gm chicken, cleaned and cut into pieces
2 cups finely chopped onion
½ cup minced tomato
2 green chillies, slit lengthwise
2 teaspoons ginger paste
2 teaspoons garlic paste
2 teaspoons red chilli powder
2 teaspoons coriander powder
2 teaspoons cumin powder
1 teaspoon turmeric powder
Salt, to taste
1 tablespoon garam masala powder
2 teaspoons kasoori methi powder
3 teaspoons chopped fresh coriander leaves
1 cup water
4 tablespoons mustard oil
1 tablespoon ghee
2 bay leaves
2 inches cinnamon stick
2 green cardamom pods
1 black cardamom pod
Instructions
Begin by rinsing the chicken thoroughly under cold water. Place it in a bowl filled with warm salted water and let it soak for about 10 minutes. Discard the water and rinse the chicken again to eliminate any lingering raw odor.
Heat mustard oil and ghee together in a heavy-bottomed pan over medium heat. Once the oil begins to shimmer, add bay leaves, cinnamon stick, green cardamoms, and black cardamom. Sauté for a minute until the whole spices release their fragrance.
Add the chopped onions and cook, stirring often, until they soften and take on a light golden color. Stir in the ginger and garlic pastes and cook for another minute to remove their raw smell.
Add the chicken pieces to the pan and sauté until they turn white on all sides—about 2 to 3 minutes. Sprinkle in the red chilli powder, coriander powder, cumin powder, turmeric, and a pinch of salt. Stir well to coat the chicken evenly with the spices.
Mix in the minced tomatoes and the slit green chillies. Reduce the heat to low, cover the pan, and let it cook for 6 to 7 minutes. Then remove the lid and cook uncovered until the mixture thickens and the chicken takes on a rich, brown hue.
Pour in one cup of water, stir, and cover again. Let the chicken simmer for 2 to 4 minutes, or until it becomes tender and fully cooked through.
Finally, uncover the pan and sprinkle garam masala, kasoori methi powder, and chopped coriander leaves. Turn up the heat and cook until the masala thickens and oil begins to separate at the edges.
Serve hot with roti, steamed rice, or butter naan.
Masala Chicken Recipe
Ingredients
- 750 gm chicken cleaned and cut into pieces
- 2 cups finely chopped onion
- ½ cup minced tomato
- 2 green chillies slit lengthwise
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 2 teaspoons red chilli powder
- 2 teaspoons coriander powder
- 2 teaspoons cumin powder
- 1 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon garam masala powder
- 2 teaspoons kasoori methi powder
- 3 teaspoons chopped fresh coriander leaves
- 1 cup water
- 4 tablespoons mustard oil
- 1 tablespoon ghee
- 2 bay leaves
- 2 inches cinnamon stick
- 2 green cardamom pods
- 1 black cardamom pod
Instructions
- Begin by rinsing the chicken thoroughly under cold water. Place it in a bowl filled with warm salted water and let it soak for about 10 minutes. Discard the water and rinse the chicken again to eliminate any lingering raw odor.
- Heat mustard oil and ghee together in a heavy-bottomed pan over medium heat. Once the oil begins to shimmer, add bay leaves, cinnamon stick, green cardamoms, and black cardamom. Sauté for a minute until the whole spices release their fragrance.
- Add the chopped onions and cook, stirring often, until they soften and take on a light golden color. Stir in the ginger and garlic pastes and cook for another minute to remove their raw smell.
- Add the chicken pieces to the pan and sauté until they turn white on all sides—about 2 to 3 minutes. Sprinkle in the red chilli powder, coriander powder, cumin powder, turmeric, and a pinch of salt. Stir well to coat the chicken evenly with the spices.
- Mix in the minced tomatoes and the slit green chillies. Reduce the heat to low, cover the pan, and let it cook for 6 to 7 minutes. Then remove the lid and cook uncovered until the mixture thickens and the chicken takes on a rich, brown hue.
- Pour in one cup of water, stir, and cover again. Let the chicken simmer for 2 to 4 minutes, or until it becomes tender and fully cooked through.
- Finally, uncover the pan and sprinkle garam masala, kasoori methi powder, and chopped coriander leaves. Turn up the heat and cook until the masala thickens and oil begins to separate at the edges.
- Serve hot with roti, steamed rice, or butter naan.
