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chicken masala curry(easy, Indian).

chicken masala curry(easy, Indian).

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.

 

 

Thank you note to my readers.

Save the recipe to your favorite Pinterest board!

 

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?

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

Yield: 4

indian creamy chicken masala curry(easy).

indian creamy chicken masala curry(easy).
INDIAN CREAMY CHICKEN MASALA CURRY.

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.

Prep Time 20 minutes
Cook Time 1 hour
Additional Time 2 hours
Total Time 3 hours 20 minutes

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

Instructions

    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 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.

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
Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

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