chicken masala curry(easy, Indian).
An easy 10 ingredient Indian chicken recipe for you to make.
This chicken masala curry is made using chicken thighs-legs(attached) just like tandoori chicken and can be made to serve as individual portions.
A curry made with yogurt marinated chicken, garam masala and coriander leaves, the recipe is ideal for a beginner cooks who are just learning how to cook Indian curries.
An easy chicken masala recipe
among many.
With so many chicken masala recipes from different regions, you will find this Indian chicken masala curry recipe the easiest to make.
There are no exotic spices but ingredients that are easy to find at any supermarkets.
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Utensils and appliances needed.
chopping board and knife.
A large tray or bowl.
You will need a large pan that can hold all the chicken parts without crowding
Workflow to make the chicken masala curry.
Marinate the chicken.
Make the spice paste.
Add the chicken to spice paste, cook until reduced.
5 main carb dishes you can
serve with the chicken masala.
- Naans, chapati or any type of flatbreads.
- A small portion of light rice pilau.
- couscous
- baked potatoes
- Lightly buttered and toasted baguette or rustic bread.
5 side-dishes to serve with
this Indian chicken curry.
- A mix of steamed vegetables.
- A portion of curried chickpeas.
- Lightly sauteed beans.
- Light salads.
- Roasted vegetables.
Other Indian chicken recipes you might like to try.
Yogurt spiced black pepper chicken curry.
Indian butter chicken.
Chicken Chettinad curry.
Chicken 65.
Chicken chukka curry.
Indian creamy chicken
masala curry(easy).
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
3 tablespoons of oil
1 large onion sliced fine
1/2 cup of chopped coriander leaves
1 tablespoon of cumin powder
1 tablespoon of red chilli powder
1 teaspoon of turmeric powder
2 tablespoon of ginger-garlic paste
1/4 cup of yogurt
5-6 chicken thighs(excess fat trimmings removed)
Salt to season
1/2 cup of coriander leaves chopped
Method
How to marinate the
chicken for the masala.
Use a large tray or a container that can easily accommodate all the chicken parts.
Remove fat trimming off the chicken thighs, wash, completely drain excess water(you can pat with kitchen towels if necessary) and place in the tray.
Before adding the yogurt(1/4 cup)to the chicken, add 2-3 tablespoons of water to the yogurt and stir vigorously until there are no clumps.
Add yogurt, salt to season(1/2 to 1 teaspoon).
Cover and refrigerate to marinate the chicken for an hour.
How to cook the creamy
chicken masala curry.
An hour before cooking time, remove chicken from the refrigerator and leave it out to reach room temperature.
Place a pan over low-medium heat and heat the oil.
Add the onions, ginger-garlic paste, temper for 3 minutes over medium fire.
Add the coriander(3 tbs), cumin(1 tbs), chilli powder(1 tbs), turmeric(1 tsp), reduce heat to low and cook until you have a wet paste. 3 minutes.
Add the marinated chicken to the pan, combine with the spice paste and cook the chicken legs until there is no liquid left in the pan.
Let the chicken legs slightly sear on both sides without blackening the meat.
Add the coriander leaves(1/2 cup)and continue to cook the chicken over medium heat.3-5 minutes.
Add 1 cup of water and let the masala chicken curry simmer down, season with salt if necessary.
If you find that despite stirring the yogurt, there are tiny bits of yogurt still visible, don’t worry about it as some yogurt no matter how much you stir will leave small clumps.
Serve with any of the main carb or side dishes mentioned above.
Made this recipe?
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An easy 10 ingredient Indian chicken recipe for you to make. This chicken masala curry is made using chicken thighs-legs(attached) just like tandoori chicken and can be made to serve as individual portions. Use a large tray or a container that can easily accommodate all the chicken parts. Remove fat trimming off the chicken thighs, wash, completely drain excess water(you can pat with kitchen towels if necessary) and place in the tray. Before adding the yogurt(1/4 cup)to the chicken, add 2-3 tablespoons of water to the yogurt and stir vigorously until there are no clumps. Add yogurt, salt to season(1/2 to 1 teaspoon). Cover and refrigerate to marinate the chicken for an hour. An hour before cooking time, remove chicken from refrigerator and leave it out to reach room temperature. Place a pan over low-medium heat and heat the oil. Add the onions, ginger-garlic paste, temper for 3 minutes over medium fire. Add the coriander(3 tbs), cumin(1 tbs), chilli powder(1 tbs), turmeric(1 tsp), reduce heat to low and cook until you have a wet paste. 3 minutes. Add the marinated chicken to the pan, combine with the spice paste and cook the chicken legs until there is no liquid left in the pan. Let the chicken legs slightly sear on both sides without blackening the meat. Add the coriander leaves(1/2 cup)and continue to cook the chicken over medium heat.3-5 minutes. Add 1 cup of water and let the masala chicken curry simmer down, season with salt if necessary.If you find that despite stirring the yogurt, there are tiny bits of yogurt still visible, don’t worry about it as some yogurt no matter how much you stir will leave small clumps. Serve with any of the main carb or side dishes mentioned above. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.indian creamy chicken masala curry(easy).
Ingredients
Instructions
HOW TO MARINATE THE
CHICKEN FOR THE MASALA.
HOW TO COOK THE CREAMY
CHICKEN MASALA CURRY.
Recommended Products
Nutrition Information:
Yield:
5
Serving Size:
1
Amount Per Serving:
Calories: 462Total Fat: 33gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 201mgSodium: 516mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 38g
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