Chicken Masala

Inspired by Childhood Family Traditions

As a child, this dish was a weekly staple in our house. Traditionally made with organic, free-range whole chicken, this curry relies on succulent pieces to impart a luxurious feel to the sauce. It is a hearty, comforting classic that tastes even better the next day.

Pro Tip: Don’t toss those leftovers! Use the remaining curry sauce and chicken to create a quick Chicken Pulav by simmering it with soaked Basmati rice and water.

Recipe

  1. Marinate Chicken: Combine the chicken with yogurt, garlic, ginger, fresh chili, turmeric, chili powder, garam masala, and salt. Refrigerate overnight (preferred) or for at least one hour at room temperature.
  2. Bloom & Sauté: Heat oil or ghee in a heavy saucepan. Add cumin seeds; once spluttering, add onion, ginger, garlic, and fresh chili. Sauté over medium heat for 10–12 minutes until golden brown.
  3. Build the Masala: Add tomatoes, coriander powder, turmeric, chili powder, and salt. Cook until tomatoes are soft and pulpy.
  4. Sear Chicken: Add marinated chicken to the pan. Stir well and cook for 10–12 minutes until the meat is no longer pink and the oil begins to separate from the sauce.
  5. Simmer: Pour in water or stock. Bring to a boil, then cover and simmer on low for 20–25 minutes until the chicken is tender.
  6. Finish: Stir in the final garam masala and garnish generously with fresh coriander leaves. Serve hot.

💡 Chef Notes & Tips

  • Heat Control: This recipe is medium-spicy. For a fiery kick, increase the red chili powder or add an extra bird’s eye chili during the sauce phase.
  • Dark Meat Magic: If using boneless pieces, strictly use thighs and legs. Their fat content ensures the meat stays succulent during the simmer, keeping the sauce luxurious.
  • The Next-Day Upgrade: Leftovers make the perfect Chicken Pulav. Combine with pre-soaked Basmati rice and extra water in a rice cooker for an instant, delicious second meal.
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