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A bowl of Chicken Masala Recipe with white rice, garnished with cilantro, served with naan bread on the side.
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Chicken Masala

This Chicken Masala recipe delivers rich, restaurant-quality curry with tender, spice-bloomed flavor in under an hour, perfect for busy weeknights when everyone wants Chicken Masala without takeout.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Asian
Keyword: Chicken Masala Recipe, Easy and Best Chicken Masala Recipe
Servings: 6 servings
Calories: 277kcal
Author: Alicia

Equipment

  • 1 large Dutch oven or heavy-bottomed pot

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 3 Tablespoons vegetable oil
  • 1 Tablespoon garam masala
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 3/4 teaspoon turmeric
  • 1/2 teaspoon chili powder optional
  • 1 large onion diced small
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons salt
  • 1 cup diced tomatoes
  • 1/2 cup chicken stock
  • 2 Tablespoons lemon juice
  • 1/4 cup yogurt
  • Cilantro for serving

Instructions

  • Cut the chicken thighs into 1 1/2-inch pieces and set aside.
    2 pounds boneless skinless chicken thighs
  • In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the garam masala, paprika, cumin, turmeric, and chili powder and toast for a few seconds until fragrant.
    3 Tablespoons vegetable oil, 1 Tablespoon garam masala, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 3/4 teaspoon turmeric, 1/2 teaspoon chili powder
  • Add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 8–10 minutes.
    1 large onion
  • Reduce the heat to low and add the ginger and garlic. Cook for 1–2 minutes until fragrant.
    2 teaspoons minced ginger, 2 teaspoons minced garlic
  • Increase the heat to medium, add the salt and diced tomatoes and cook for 5–8 minutes, until softened and the mixture begins to thicken.
    1 cup diced tomatoes, 1 1/2 teaspoons salt
  • Add the chicken pieces and stir to coat in the sauce. Pour in the chicken stock and stir to combine.
    1/2 cup chicken stock
  • Cover and reduce the heat to low. Cook for 20 minutes, stirring occasionally, until the chicken is cooked through.
  • Remove from heat and stir in the yogurt and lemon juice until fully incorporated.
    1/4 cup yogurt, 2 Tablespoons lemon juice
  • Serve over basmati rice and top with chopped cilantro.
    Cilantro

Nutrition

Calories: 277kcal | Carbohydrates: 6g | Protein: 31g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 811mg | Potassium: 541mg | Fiber: 1g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 2mg