Home-Made Sizzling Flavorful Fusion of Chicken Masala

Craving a flavorful and comforting dish? Look no further than Chicken Masala! This classic Indian recipe features tender chicken pieces simmered in a rich and aromatic tomato-based sauce bursting with warm spices. The optional yogurt marinade infuses the chicken with extra flavor and keeps it juicy, while the fragrant blend of garam masala, ginger, garlic, and chilies adds depth and warmth. Served over steamed rice or fluffy naan bread, Chicken Masala is a satisfying and delicious meal that’s perfect for any occasion.

Here’s the answer to your question about homemade Chicken Masala: This recipe offers a step-by-step guide to creating this flavorful dish at home. It includes instructions for marinating the chicken (optional), cooking the masala sauce, simmering the chicken, and serving the dish. The recipe also provides tips for adjusting the spice level, using different cuts of chicken, and enriching the sauce.

Ingredients

• For the Chicken
• 1.5 lbs chicken, cut into 1-inch pieces
• 1 cup plain yogurt (optional)
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp Kashmiri chili powder (or ½ tsp red chili powder)
• 1 tsp salt

• For the Masala
• 2 tbsp oil
• 1 bay leaf (optional)
• 2 green cardamoms (optional)
• 1-inch cinnamon stick (optional)
• 2 cloves (optional)
• 1 cup finely chopped onions
• ¾ tsp ginger-garlic paste
• 2-3 green chilies (adjust to your spice preference)
• ½ cup tomato puree
• ¾ tsp Kashmiri red chili powder (or paprika)
• ½ tsp salt
• ¾ tsp garam masala
• Chopped cilantro (coriander) leaves for garnish

Instructions

Marinate the Chicken (Optional)

Marinating the chicken in yogurt not only tenderizes the meat but also infuses it with flavor.  The yogurt’s tanginess helps to break down the chicken’s proteins, resulting in a more juicy and flavorful final dish. 

To marinate, combine chicken pieces in a bowl with yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for even deeper flavor. 

 The longer you marinate the chicken, the more tender and flavorful it will become.

Cook the Masala

Heat oil in a large pot over medium heat. Add the bay leaf, cardamom, and cinnamon cloves (if using) and fry them for a few seconds, until they release their fragrant oils and aromas. 

You can watch for the spices to sizzle and become slightly darker around the edges. Add chopped onions to the pot, and cook until softened and translucent, stirring occasionally.

This will take about 5-7 minutes. The onions will add sweetness and body to the masala sauce.

Add the Aromatics

Once the onions have softened, stir in the ginger-garlic paste and green chilies. Sauté for another minute, allowing the flavors of the ginger and garlic to bloom and release their pungency. 

You want the raw garlic scent to cook off slightly, but take care not to burn the ginger and garlic, as this can make the sauce bitter.  Then, add the tomato puree, Kashmiri chili powder, salt, and garam masala. 

Stir to combine and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. The tomato puree will add acidity and a rich tomato flavor to the sauce, while the chili powder and garam masala will contribute warmth and depth of flavor. 

Simmering allows the flavors to meld together and develop further. Keep an eye on the pot and stir occasionally to prevent the masala from sticking or burning on the bottom.

Add Chicken

 If you marinate the chicken, remove it from the marinade and discard the marinade. Add the chicken pieces to the simmering masala sauce. 

Gently stir to coat the chicken evenly in the sauce, making sure each piece is well coated. This will ensure that the chicken absorbs all the flavors of the masala and cooks evenly throughout.

Simmer and Cook

Cover the pot, reduce heat to low, and simmer for 20-25 minutes, or until the chicken is cooked through and tender. Cooking time varies based on the chicken piece thickness.

To check for doneness, pierce a chicken piece with a fork or knife. Ensure clear juices and the absence of pink in the center. If the chicken is not cooked through yet, continue simmering for a few more minutes, checking for doneness every few minutes to avoid overcooking the chicken. 

If the sauce becomes too thick while simmering, add a splash of water or chicken broth to thin it out to your desired consistency. You can also add a bit more tomato puree for extra sauce and a touch of acidity.

Garnish and Serve

Once cooked, turn off the heat and stir in a generous sprinkle of chopped cilantro leaves. The fresh cilantro adds a bright, herbaceous flavor that perfectly complements the warm spices in the masala sauce.

Spoon the flavorful chicken masala over a bed of steamed basmati rice or fluffy naan bread. The rice or naan will help to soak up all the delicious sauce, and the combination of textures and flavors is truly irresistible. 

You can also serve the chicken masala with a side of raita, a cooling yogurt-based condiment with cucumbers and chopped herbs, to help balance the heat of the dish. 

For an extra special touch, garnish your chicken masala with a dollop of plain yogurt or a drizzle of heavy cream. This will add a touch of richness and creaminess to the dish and take it over the top!

Tips

• Tailor chili powder quantity to suit your spice preference.
• You can use bone-in chicken pieces for extra flavor, but increase the cooking time accordingly.
• For a richer sauce, add a tablespoon of heavy cream or cashew paste along with the tomato puree.
• Refrigerate leftovers in an airtight container; they stay fresh for up to 3 days.