Masala spiced chicken is a warmly seasoned, tomato-based chicken dish flavored with ginger, garlic, and a balanced blend of Indian spices. This practical stovetop version builds flavor in one pan, then simmers the chicken until tender in a savory sauce that is delicious with rice or flatbread.
Ingredients
- 1½ pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
- 1 teaspoon fine salt, divided
- ½ teaspoon freshly ground black pepper
- 2 tablespoons neutral oil, such as canola or avocado oil
- 1 medium yellow onion, finely chopped (about 1½ cups)
- 1 tablespoon finely grated fresh ginger
- 3 garlic cloves, finely grated or minced
- 1½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon paprika, preferably sweet
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper, or less to taste
- 1 tablespoon tomato paste
- 1 can (14 ounces) crushed tomatoes
- ½ cup water or low-sodium chicken broth
- ½ cup plain, full-fat yogurt, at room temperature
- 2 tablespoons chopped fresh cilantro, plus more for serving
- 1 tablespoon fresh lemon juice
Instructions
- Season the chicken. Pat the chicken dry with paper towels. Toss it with ½ teaspoon of the salt and the black pepper. Drying the surface helps it brown instead of steam.
- Brown the chicken. Heat the oil in a large, heavy skillet or sauté pan over medium-high heat. Working in batches so the pieces have space, brown the chicken for about 2 minutes per side. It does not need to cook through yet. Transfer it to a plate; leave the oil and browned bits in the pan.
- Cook the onion. Reduce the heat to medium. Add the onion and cook for 5–7 minutes, stirring often, until soft and lightly golden. If the pan looks dry or the onion begins to catch, add a tablespoon of water and scrape up the browned bits.
- Bloom the aromatics and spices. Stir in the ginger and garlic and cook for 30 seconds, just until fragrant. Add the cumin, coriander, paprika, turmeric, and cayenne. Stir for about 20–30 seconds. Keep the spices moving so they become fragrant without scorching.
- Build the sauce. Mix in the tomato paste and cook for 1 minute. Add the crushed tomatoes, water or broth, and remaining ½ teaspoon salt. Scrape the bottom of the pan, bring the sauce to a gentle simmer, and cook for 5 minutes to let it thicken slightly.
- Simmer the chicken. Return the chicken and any accumulated juices to the pan. Stir to coat, cover, and simmer gently over medium-low heat for 12–18 minutes, stirring once or twice. Timing depends on the size of the pieces. The chicken is done when its thickest pieces reach 165°F (74°C) on an instant-read thermometer.
- Finish with yogurt and lemon. Remove the pan from the heat. In a small bowl, stir a few spoonfuls of hot sauce into the room-temperature yogurt to warm it gradually. Stir that mixture back into the pan, then add the cilantro and lemon juice. Taste and adjust the salt or cayenne. Avoid boiling the sauce after adding yogurt, which can make it separate.
Tips
- Use an instant-read thermometer. Check a large piece in the center; chicken must reach 165°F (74°C). Do not rely on color alone, and avoid cutting into every piece, which lets juices escape.
- Choose thighs for a forgiving result. Boneless, skinless breasts also work, but they cook faster and dry out more easily. Cut them evenly and start checking the temperature after about 8–10 minutes of simmering.
- Keep the heat gentle. A hard boil can toughen chicken and may cause yogurt to split. If the sauce becomes too thick before the chicken is cooked, stir in water or broth a tablespoon at a time.
- Adjust the heat in small steps. Cayenne varies in strength; begin with ¼ teaspoon or less, then add more after tasting. For a milder dish, omit it entirely.
Serving Suggestions
Spoon the chicken and plenty of sauce over steamed basmati rice, jeera rice, or another plain long-grain rice. Warm naan, roti, or chapati is useful for scooping up the sauce. For a fresh contrast, serve with cucumber slices, a simple cucumber-yogurt raita, or a salad of thinly sliced onion, tomato, and lemon. A side of sautéed spinach, green beans, or roasted cauliflower rounds out the meal without competing with the spices.
Variations
For boneless chicken breast, use the same amount and cut it into even pieces; reduce the simmering time as needed and verify 165°F (74°C). To make the dish dairy-free, leave out the yogurt and finish with a splash of coconut milk or a squeeze of lemon; the sauce will be less creamy but still flavorful. For a richer sauce, stir in ¼ cup heavy cream instead of yogurt, off the heat. You can also add 1 cup diced bell pepper with the onion, or stir in 1 cup of drained chickpeas during the final 5 minutes. These additions change the texture and volume, so allow a little extra time for the sauce to return to a simmer.
Storage and Reheating
Refrigerate leftovers in a shallow, airtight container within 2 hours of cooking (within 1 hour if the room or outdoor temperature is above 90°F/32°C). Keep them refrigerated at 40°F (4°C) or colder and use within 3–4 days. For longer storage, freeze in a well-sealed, freezer-safe container for up to 3 months; thaw overnight in the refrigerator. Yogurt-based sauce may separate slightly after freezing, but gentle reheating and stirring usually bring it back together.
Reheat only the portion you plan to eat, on the stovetop over low heat with a splash of water, stirring until steaming hot throughout, or in the microwave in a covered, microwave-safe dish, stirring partway through. Leftovers should reach 165°F (74°C). Do not leave cooked chicken at room temperature for more than 2 hours, and avoid repeatedly cooling and reheating the same batch.
Frequently Asked Questions
What does masala mean in this recipe?
Masala broadly refers to a mixture of spices. Here, it is the combination of cumin, coriander, paprika, turmeric, and cayenne, cooked with ginger, garlic, and tomato. Spice blends differ, so this recipe uses individual ground spices for a balanced, adjustable flavor.
Can I use a prepared chicken masala spice blend?
Yes. Replace the cumin, coriander, paprika, turmeric, and cayenne with about 2 tablespoons of chicken masala blend. Because blends vary in salt and heat, check the label, hold back some of the recipe’s salt at first, and taste before serving.
Can I make this ahead?
Yes. Cook the dish fully, cool it promptly, and refrigerate it for up to 3–4 days. Reheat gently until it reaches 165°F (74°C). The flavor often tastes even more blended the next day; add a little water if the sauce has thickened.
Why did my yogurt sauce curdle?
Yogurt can split when it is cold, low in fat, or exposed to boiling heat. Use room-temperature full-fat yogurt, temper it with hot sauce first, and stir it in after taking the pan off the heat. A slight graininess is usually a texture issue rather than a safety problem.
Can I make the sauce less spicy?
Absolutely. Omit the cayenne and use sweet paprika. If the finished sauce is hotter than you like, serve it with rice or stir in a little extra yogurt or cream off the heat. Adding dairy softens heat but does not remove the spices.
Can I use bone-in chicken?
Yes, but it needs more time and is harder to cook evenly in this quick, bite-size format. Use about 2 pounds of bone-in pieces, brown them well, and simmer covered until the thickest part reaches 165°F (74°C), avoiding contact between the thermometer and bone. Check the pieces individually and expect the cooking time to vary with their size.