Chicken Masala Recipe

Combine and marinate

In a bowl, whisk together yogurt, ginger paste, garlic paste, lemon juice, turmeric, cumin, kosher salt, and red chili powder until smooth. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours (longer will yield more tender, flavorful chicken).

Brown whole spices

Heat a large sauté pan or skillet over medium heat. Add the vegetable oil and butter. When shimmering, add the bay leaf and lightly crushed green cardamom pods. Sauté 30–45 seconds until fragrant, taking care not to burn them.

Cook onions

Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, 6–8 minutes until the onion is soft and starting to brown at the edges (caramelization adds depth).

Add pastes and ground spices

Stir in the garlic paste and ginger paste and cook 30–45 seconds. Add ground cumin and ground coriander and cook 30–60 seconds to bloom the spices, stirring constantly.

Add tomato purée

Pour in the tomato purée (or crushed tomatoes) and paprika. Stir to combine, bring to a gentle simmer, and cook, uncovered, 8–10 minutes until the sauce darkens slightly and thickens. Add water (about 1/4 cup) if the mixture becomes too thick or starts sticking.

Add marinated chicken

Remove the chicken from the marinade, letting excess drip off (reserve the marinade). Increase heat to medium-high and add the chicken pieces to the simmering sauce in a single layer. Spoon sauce over the pieces. Cook, stirring occasionally, 6–8 minutes until the chicken is opaque on the outside.

Incorporate reserved marinade

If you'd like a richer sauce, stir the reserved marinade into the pan now. Reduce heat to medium-low, cover partially, and simmer gently 8–12 minutes until the chicken is cooked through (internal temperature 165°F / 74°C) and the flavors meld. Stir once or twice; add another splash of water if the sauce reduces too much.

Finish and season

Stir in the garam masala, salt, and heavy cream (or coconut milk). Simmer uncovered 2–3 minutes until the sauce is glossy and slightly thickened. Taste and adjust salt or a squeeze of lemon if needed. Remove and discard the bay leaf and cardamom pods if desired.

Garnish

Turn off the heat and stir in the chopped cilantro. Let the curry rest 2 minutes before serving to allow flavors to settle.

Serve the Chicken Masala hot with steamed basmati rice or warm naan and lemon wedges on the side for squeezing over. Leftovers keep in an airtight container in the refrigerator for up to 3 days.