There’s something about the aroma of spices blooming in hot oil that instantly feels like home. I made this Masala Chicken on a chilly weeknight when I was craving something bold, warm, and deeply satisfying—but didn’t want to spend hours in the kitchen. What surprised me most? It checked all the boxes: flavorful, filling, and surprisingly light.
What makes this recipe stand out isn’t just the blend of everyday Indian spices—it’s the balance. The tang of whisked yogurt, the earthy kick of cumin, and that slow-simmered tomato base create a masala that’s rich without being heavy.
With just half a cup of oil and a clean list of pantry spices, it gives you all the indulgence without the guilt. In fact, swapping cream-based gravies for spiced yogurt sauces like this one can cut down nearly 40% of saturated fat—a huge plus for anyone looking to eat well without sacrificing flavor.
It’s no wonder recipes like this are trending again: they fit into modern, mindful eating while still honoring tradition.
Pair it with homemade Garlic Naan for scooping or a refreshing Skinny Margarita to cool down the heat—and you’ve got yourself a meal worth repeating. This is my comfort food that still supports clean eating.
Let me know if you give it a try or put your own spin on it—I’d love to hear your take!
Why I Love This Recipe (And You Will Too!)
- It’s quick, but tastes like it simmered for hours: The yogurt and tomato base come together fast, making this perfect for busy nights when I still want something that feels special.
- It fits into my healthier cooking habits: I love that it uses no cream and just a touch of oil while still tasting rich and full-bodied.
- I can tweak the heat based on who’s eating: Sometimes I go bold with extra chili, other times I tone it down for family dinners—it always works.
- The leftovers are better the next day: I’ve made this ahead for guests, and it’s a lifesaver to have it ready with even more flavor the next day.
- It helped me shift away from heavy curries: This recipe lets me enjoy all the spices I love, minus the excess calories.
Masala Chicken Recipe
Equipment
- Large non-stick pan or deep skillet
- Knife and chopping board
- Grater (for ginger)
- Measuring Spoons and Cups
- Mixing bowl (for yogurt)
Ingredients
- 2 lbs boneless chicken thigh cut into 1-1½ inch pieces
- 3 tablespoons oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 inch ginger grated
- 2 large tomatoes finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon cumin seeds
- 2 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder use store-bought or homemade garam masala
- ½-¾ teaspoon salt adjust as per taste
- ½ cup yogurt whisked
- 2 tablespoon cilantro chopped for garnish
- ½ cup water
Instructions
- Heat oil in a pan and add cumin seeds; let them sizzle.
- Add chopped onions, sauté until golden brown.
- Stir in garlic and ginger, cook for 1–2 minutes.
- Add chopped tomatoes and tomato paste; cook until soft and oil separates.
- Mix in all ground spices and cook for another 2 minutes.
- Add chicken pieces and cook until sealed and lightly browned.
- Stir in whisked yogurt and water, simmer for 15–20 minutes.
- Garnish with fresh cilantro and serve hot.
Nutrition
Flavor-Packed Variations You Haven’t Tried Yet!
- Smoked Masala Chicken Twist:
Just before turning off the heat, place a small bowl with hot charcoal in the pan, drizzle a drop of ghee on it, cover for 2–3 minutes. That smoky restaurant-style flavor? Game changer. - Nutty Richness Without Cream:
Blend 6–8 soaked cashews or almonds with the yogurt before adding. It gives you that luxe texture and mild sweetness without using heavy cream. - Use Bone-In Chicken for Extra Depth:
If time allows, swap boneless thighs for bone-in pieces. They add richness to the gravy, and the meat stays super juicy. Just increase cooking time slightly. - Infuse with Whole Spices Early On:
Toast a bay leaf, cinnamon stick, and 2–3 cloves along with the cumin seeds in oil. These little details build a layered, deeper flavor right from the start. - Make It a One-Pot Meal:
Add peeled potato cubes or soaked basmati rice halfway through cooking, along with extra water. It turns into a spiced chicken pulao-meets-curry hybrid—perfect for busy nights.
Quick Questions?
Q: Can I use chicken breast instead of thighs?
Ans: Yes, but keep an eye on the cooking time—breasts can dry out faster, so reduce simmering slightly.
Q: Can I make this dish ahead of time?
Ans: Absolutely! In fact, it tastes even better the next day as the spices settle and deepen.
Q: How do I keep the yogurt from curdling?
Ans: Make sure to lower the heat before adding it and whisk it well before mixing. Stir continuously as you add it in.
Q: Is this dish freezer-friendly?
Ans: Yes! Let it cool completely, store in an airtight container, and freeze for up to 2 months. Just reheat gently on the stove.
Q: Can I skip tomato paste?
Ans: You can, but it adds depth and color. If skipping, let the fresh tomatoes cook a little longer to intensify flavor.
Q: What can I serve with it besides naan?
Ans: Try Garlic Naan, jeera rice, or even a light cucumber salad for contrast. For drinks, a Skinny Margarita pairs beautifully!
