Easy and Best Chicken Masala

If you’re craving rich, flavorful Indian food at home, this Chicken Masala recipe will hit the spot.

Tender chicken simmered in a fragrant tomato-based sauce spiced with cumin, coriander, turmeric, and garam masala—it’s the kind of dish that makes the whole kitchen smell incredible.

The best part? You don’t need to be a chef to pull this off. With a handful of pantry spices and a few fresh ingredients, you can have restaurant-style chicken masala ready in under an hour.

Chicken Masala is one of those classic Indian dishes that everyone falls in love with. It’s simple to make, full of rich, aromatic flavor, and always a crowd-pleaser.

This homemade version is the perfect weeknight curry—easy to prepare and delicious alongside basmati rice, chapati, naan, or even aloo paratha.

Chicken Masala (Better Than take out )

“Masala” simply means a blend of spices in Hindi. In this dish, chicken is cooked with onions, tomatoes, ginger, garlic, and a mix of warming spices that create a deep, layered flavor.

It’s different from butter chicken, which is creamier and milder—chicken masala is spicier, more aromatic, and absolutely comforting.

Chicken masala comes in endless variations, each region adding its own unique touch.

The version I’m sharing with you is both popular and especially delicious.

This easy recipe highlights the authentic taste of classic Indian spices.

Chicken Masala is a must-have on any Indian restaurant menu—grilled chicken in a creamy, spiced tomato sauce that’s pure comfort.

The best thing about making it at home is using fresh ingredients and adjusting the flavors to your taste. I love pairing it with basmati rice and warm naan.

A while ago, I shared my Chicken Tikka Masala recipe. Today, I’m bringing back this Indian classic in its full saucy version, served with basmati rice and naan for the ultimate comfort meal.

Les Ingredients pour preparer ce plat indien :

• Chicken : For this recipe, I like to use chicken cutlets or chicken breast.

• Aromatics: Onion, garlic, and ginger form the flavor base. You can go with red or yellow onions. Fresh ginger and garlic work best, but purées are a convenient substitute.

• Tomatoes: I use a mix of tomato purée and tomato paste for depth of flavor, though you can easily swap the purée for fresh tomatoes if you prefer.

How to Make Chicken Masala :

Chicken Marinade

1. Poke the chicken cutlets with a fork, then cover them with plastic wrap and flatten slightly using either a rolling pin or a meat mallet.
2. In a bowl, combine the Greek yogurt, 1 tablespoon of peanut oil, lemon juice, and garlic. Add the chicken pieces, making sure they’re well coated in the marinade. Let them rest while you prepare the sauce.

The Sauce

1. In a small bowl, mix together the spices: cumin, cardamom, garam masala, coriander, nutmeg, paprika, cayenne pepper, and ginger.
2. Melt the butter in a deep heavy skillet, then add the chopped onion. Cook, stirring, until it turns a deep golden brown and caramelized. Lower the heat and stir in the spice mixture.
3. Next, add the tomato purée, water, cream, and salt. Bring the sauce to a gentle boil, then reduce the heat and let it simmer uncovered until slightly thickened, about 10 minutes.

Prepare the Chicken While the Sauce Cooks

1. Heat a skillet and add 1/2 tablespoon peanut oil. Cook the chicken cutlets, turning them several times during cooking, until they are golden brown.. Transfer them to a cutting board and repeat with the remaining cutlets.
2. Cut the chicken into small cubes, then add the pieces to the simmering sauce. Let them cook gently, stirring occasionally. Remove the pan from the heat, season with pepper, and stir in the chopped coriander.
3. Transfer the Chicken Masala to a serving dish, sprinkle with extra coriander, and serve hot with basmati rice and naan bread.

Why You’ll Love This Recipe

• Easy to make at home : Great for a quick weeknight meal or when you’ve got friends coming over.
• Rich, bold flavors
• Customizable spice level
• Perfect for meal prep in busy weeks, cook once, stash it in the fridge or freezer, and enjoy easy meals whenever you need them.

What to Serve With Chicken Masala

Chicken masala pairs beautifully with :

• Fluffy basmati rice
• Warm naan bread, roti or paratha
• A side of cucumber raita to cool the spice
• Lightly spiced lentils (dal)

Foire Aux Question :

How to Store Chicken Masala

• Refrigerator : Allow the Chicken Masala to cool completely, then place it in an airtight container. It will keep in the fridge for 3–4 days.
• Freezer : Once cooled, transfer the Chicken Masala to a freezer-safe container or zip-top bag. It will keep for up to 2 months.
• Reheating : Warm gently on the stovetop over medium-low heat, adding a little water or cream if the sauce is too thick. You can also reheat in the microwave, stirring once halfway through.

Like most curries, chicken masala tastes even better the next day as the flavors develop !