Chicken Masala Spiced Gravy

This chicken masala recipe has become my go-to comfort food whenever I am craving something deeply flavorful yet easy enough to make on a busy weeknight. Succulent chicken is simmered in a rich onion tomato gravy filled with fragrant spices and finished with fresh coriander. The result is a cozy dish you will return to again and again.

I first cooked this on a rainy Saturday when I had little left in my fridge except for chicken and some basic spices. The moment the aromas filled my kitchen, I knew this recipe was going to become a cherished family classic.

Ingredients

• Chicken: bone-in or boneless for best flavor and texture opt for higher quality fresh chicken whenever possible
• Salt: to bring out all the underlying flavors choose mineral-rich or sea salt
• Turmeric: for earthy color and gentle warmth make sure to use fresh and vibrant yellow turmeric powder
• Lemon juice: adds a bright tang and helps tenderize the chicken fresh lemons yield the best taste
• Onions: form the base of the gravy pick firm and sweet onions
• Tomatoes: provide body and pleasant acidity ripe tomatoes will result in a richer sauce
• Ginger garlic paste: for deep savory notes homemade is always best but store bought works in a pinch
• Green chillies: offer freshness and spice adjust quantity based on your tolerance
• Oil or ghee: is essential for blooming spices choose a neutral oil or aromatic ghee
• Fresh coriander: for that final vibrant finish always use tender stalks and leaves
• Cumin seeds, bay leaf, cinnamon stick, green cardamoms, black peppercorns: build the aromatic backbone of masala opt for whole fresh spices for maximum aroma
• Red chilli powder, coriander powder, turmeric: classic Indian spices for layered heat color and flavor use ground spices within six months for best results
• Garam masala: for a lift of warmth at the finish homemade or premium store brands are ideal

Step-by-Step Instructions

Marinate the Chicken:

Combine chicken pieces with salt turmeric and lemon juice in a large bowl ensuring every piece is well coated. Let this rest for 30 minutes so the flavors can penetrate and the meat can absorb the seasoning.

Start the Masala Base:

Heat oil or ghee in a heavy bottom pan over medium flame. Once hot add cumin seeds bay leaf cinnamon stick green cardamoms and peppercorns. Allow them to gently crackle and infuse the oil for about one minute. This step unlocks the vital aromas.

Sauté Onions:

Add finely sliced onions to the fragrant oil and cook slowly over medium low heat for about 10 minutes. Stir frequently until onions turn a deep golden brown. This caramelization is essential for a rich complex gravy.

Build the Aromatics:

Introduce ginger garlic paste and slit green chillies to the pan. Sauté for three to four minutes until the sharp raw aroma dissipates and you smell deep warmth.

Cook the Tomatoes:

Add chopped tomatoes next. Keep stirring and let them break down fully over medium heat. You will notice the oil starting to separate from the masala which means it is perfectly cooked.

Toast the Spices:

Sprinkle in red chilli powder turmeric and coriander powder along with more salt if needed. Cook this mixture for another three to four minutes until the spices lose their raw edge and smell toasty.

Add Chicken and Roast:

Place the marinated chicken pieces into the pan. Raise the heat to high and stir constantly for about five to seven minutes until every piece is evenly coated and just begins to brown.

Simmer:

Pour in about three fourths cup of hot water. Lower the heat cover the pan and let the chicken simmer for twenty to twenty five minutes or until it becomes fork tender. Stir occasionally so nothing sticks.

Finish with Garam Masala:

Uncover the pan sprinkle garam masala over the top and mix well. Let everything thicken up as it cooks uncovered for five more minutes. The gravy should look glossy and cling to the chicken.

Garnish and Serve:

Turn off the heat. Mix in lots of chopped fresh coriander. Serve hot with your favorite Indian bread or rice.

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My favorite part is adding a generous handful of fresh coriander right at the end. The fragrance takes me back to family Sundays when everyone fought over the last spoonful of gravy. This dish always brings back laughter around our dinner table.

Storage Tips

Chicken masala stores beautifully covered in the refrigerator for up to three days due to its robust spices and cooked gravy. I always let the flavors meld overnight which truly deepens the taste. For longer storage freeze in portions up to a month securing airtight containers for freshness.

Ingredient Substitutions

If you are out of green chillies try using a mild fresh jalapeno. For a lighter version you can use chicken breast though I prefer thigh meat for juiciness. You can swap ghee with any neutral oil if you prefer a dairy free option. When tomatoes are not in season good quality canned crushed tomatoes work in a pinch.

Serving Suggestions

Chicken masala shines with warm naan roti or even flaky paratha. For a lighter meal serve with steamed basmati rice or classic jeera rice. Add a side of simple salad or cooling raita to brighten the plate and round out the meal.

Cultural Context

Chicken masala has roots in home kitchens across India each family adding their signature blend of spices. It is a staple for gatherings due to its comforting nature and ability to be made in generous batches. The layered flavors trace back to centuries of culinary tradition blending Persian and Mughal influences in Indian curries.

Recipe FAQs

→ How do I make the chicken more tender?

Ensure to marinate the chicken for at least 30 minutes and simmer gently until cooked through. Bone-in pieces often yield juicier results.

→ Can I use ghee instead of oil?

Yes, both ghee and oil work well. Ghee imparts a richer depth and classic North Indian flavor to the dish.

→ Is it necessary to use all the whole spices?

Whole spices add aroma and complexity. While you can skip some, including at least cumin, cinnamon, and cardamom is recommended for authentic flavor.

→ How can I adjust the spice level?

Control heat by using fewer green chillies or less red chilli powder. You can add these gradually based on your heat preference.

→ What are the best sides to serve?

This dish pairs beautifully with steamed rice, jeera rice, soft naan, roti, or paratha to soak up the savory gravy.