Chicken Masala
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My creamy chicken masala recipe is packed with tender chicken and a rich, aromatic sauce. It’s better than takeout, easy to make, and perfect served over basmati rice.
Chicken masala has been a staple in my kitchen ever since my host mom, Parvati, taught me how to make it years ago during my study abroad year (yes, the same Parvati who taught me Kulfi!).
While there are countless versions out there, hers focused on building flavor with simple ingredients and a well-spiced marinade rather than relying on excessive cream or butter.
The biggest lesson I learned from her was that a great chicken masala starts before the sauce- it’s with the marinade. Marinating the chicken in yogurt and spices not only infuses it with flavor but also keeps the chicken incredibly tender as it cooks. Combined with a rich tomato-based sauce, the result tastes better than any restaurant I’ve come across and is surprisingly easy to make at home.
Table of Contents
Arman’s tips before starting
Marinate longer if you can. Ten minutes technically works, but if I can give it a few hours or even overnight, I do. The difference in flavor and tenderness is genuinely noticeable with very little effort.
Simmer the sauce properly. Don’t just set a timer and walk away. You want the tomatoes completely broken down and the sauce thick enough to coat the back of a spoon before the chicken goes in. If it’s still loose at 15 minutes, keep simmering.
Let the chicken get golden. Once the chicken hits the hot pan, leave it alone for a few minutes. Let it develop a real crust before stirring. The color and flavor will be lost if you rush this step or crowd the pan.
Add the cream off the heat. I take the pan off the heat completely before stirring in the cream. Whenever I’ve added it while the sauce was still bubbling, it hasn’t been quite as smooth and silky.
Key Ingredients
While you can make masala curry paste from scratch, I often opt for a store-bought version to save time (and so does Parvarti). Here’s what you need to get started. Full measurements are in the recipe card below:
- Chicken thighs. Boneless, skinless chicken thighs are my preferred cut because they stay juicy and tender during cooking. Chicken breast works too, but it won’t be quite as forgiving.
- Yogurt. Plain Greek yogurt forms the base of the marinade for this dish. It naturally tenderizes the meat.
- Masala curry paste. The shortcut ingredient that makes this recipe so approachable. I typically use Patak’s, but Sharwood’s and Maya Kaimal also work well. It provides the bulk of the spices and aromatics without needing a long list of individual ingredients.
- Curry leaves. To enhance the flavor that the masala paste has.
- Brown onion, garlic, and chili. The flavor base of the curry. I always use fresh garlic here, as it makes a noticeable difference.
- Chicken broth. Helps create a rich, flavorful sauce while keeping everything from becoming too thick.
- Heavy cream. For that rich and creamy gravy. If you’d like this curry to be dairy-free, swap it out for full-fat coconut milk.
- Diced tomatoes and tomato paste. Together, they create the backbone of the sauce. The tomatoes add body, while the tomato paste deepens the flavor and richness.
- Olive oil. To sauté the vegetables. Ghee or butter will work, too.
How to make chicken masala
Step 1- Marinate the meat. Add the chicken thighs to a large bowl along with the yogurt and half of the tikka masala curry paste. Mix well. Cover the bowl and let the chicken marinate in the fridge for at least 10 minutes or up to 24 hours.
Step 2- Cook the sauce. Heat oil in a large skillet and cook the curry leaves until fragrant. Add the chopped onions, garlic, and chili, and cook for a few minutes. Add the remaining tikka masala paste, chicken broth, and diced tomatoes. Simmer everything on low heat for around 15 minutes until the sauce thickens.
Step 3- Cook the chicken thighs. While the sauce cooks, heat some oil in a different pan and cook the chicken thighs on medium-high heat until they are golden on both sides. Add the chicken to the sauce and simmer everything for around 10 minutes. Stir through the heavy cream and serve immediately.
Alternative cooking methods
While I prefer using the stovetop, I know many of you have requested alternative cooking methods, so I’ve tested this exact recipe in the Instant Pot and slow cooker, and they both need a couple of tweaks.
Instant Pot method: Start by marinating the chicken. Next, sauté onions, garlic, and chili in the instant pot with oil until fragrant. Now add the chicken and the remaining ingredients, then pressure cook for 5 minutes, then release the pressure naturally for 10 minutes. Finally, switch to sauté mode, stir in the cream, and cook until it has thickened.
Slow cooker method: Marinate the chicken in the yogurt and half the tikka masala paste for at least 10 minutes. Sauté the curry leaves, onion, chili, and garlic in two tablespoons of oil until softened, then add the remaining paste, broth, diced tomatoes, and tomato paste and stir to combine before transferring everything to the slow cooker. In the same pan, sear the marinated chicken in the remaining oil until golden on the outside, then nestle it into the sauce. Cook on low for 6 to 7 hours or high for 3 to 4 hours. When it’s done, turn the cooker off, stir the heavy cream through gently, and serve straight away.
Chicken Masala Recipe
Video
Ingredients
- 2 pounds chicken thighs cut into 1 1/2-inch pieces, 900g
- 1/2 cup plain yogurt 120g
- 1/4 cup tikka masala paste divided, 60g
- 1/4 cup olive oil 60 mL
- 4 curry leaves
- 1 large brown onion chopped, 240g
- 1 small chili de-seeded and chopped
- 1 clove garlic minced
- 1 cup chicken broth 240 nL
- 14 ounces diced tomatoes canned, 400g
- 1 tablespoon tomato paste 15g
- 1/2 cup heavy cream 120 mL
Instructions
- In a large bowl, add the chicken thighs, yogurt, and half the tikka masala curry paste. Toss until the chicken is evenly coated in the marinade. Cover the bowl and refrigerate for at least 10 minutes (or overnight) to marinate.
- Heat two tablespoons of the oil in a non-stick pan and place over medium heat. Once hot, add the curry leaves and cook until fragrant. Add the onion, chili, and garlic and cook until the onion has softened and turned translucent.
- Add the remaining tikka masala curry paste, along with the broth, diced tomatoes, and tomato paste. Reduce the heat to low and let everything simmer for 15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce is thick enough to coat with a spoon.
- In a separate pan, heat the remaining oil. Add the chicken and cook until deeply golden on the outside. Transfer the chicken to the sauce and simmer for 10 minutes, allowing the chicken to finish cooking through.
- Remove the pan from the heat and stir through the cream. The sauce should become rich, silky, and lightly orange in color. Serve immediately.
Notes
Nutrition
More Indian recipes to try
- Chicken curry with coconut milk– My family’s go-to weeknight curry.
- Lamb Rogan Josh– The classic lamb curry that everyone raves about.
- Lamb vindaloo– The lamb is so tender and the sauce is so flavorful.
- Vegetable korma– Pack in all the vegetables in this meat-free favorite.
- Dahl– Healthy and packed with green goodness.
