Creamy Chicken Masala (Print)

Flavor-packed Indian curry with soft marinated chicken in a creamy and spiced tomato sauce. Easy to recreate restaurant-style at home.

# Ingredients:

→ Chicken Mix Prep

01 - 800g (or 28 oz) chicken thighs without skin or bones, chopped into small pieces
02 - 1 cup of unsweetened yogurt
03 - 1½ tablespoons of minced garlic
04 - 1 tablespoon of crushed or grated fresh ginger
05 - 2 teaspoons of a garam masala spice blend
06 - 1 teaspoon of turmeric powder
07 - 1 teaspoon of ground cumin
08 - ½ teaspoon of red chili powder (or 1 teaspoon of Kashmiri chili for a milder kick)
09 - 1 teaspoon of salt

→ Cooking Sauce Ingredients

10 - 2 tablespoons canola or vegetable oil
11 - 2 tablespoons of butter
12 - 1 large onion (or 2 smaller ones), finely diced
13 - 1½ tablespoons grated garlic
14 - 1 tablespoon of grated ginger
15 - 1 teaspoon coriander powder
16 - 1 teaspoon turmeric powder
17 - 1½ teaspoons each of ground cumin and garam masala
18 - 1 teaspoon red chili powder (use less or more depending on how spicy you like it)
19 - 14 ounces of tomato puree (passata/tomato sauce)
20 - 1 teaspoon Kashmiri chili (optional for taste and a little color pop)
21 - 1 teaspoon of salt
22 - 1½ cups of heavy cream (or try evaporated milk for a lighter option)
23 - 1 teaspoon packed light brown sugar
24 - ¼ cup water (optional for sauce consistency)

→ Toppings

25 - 4 tablespoons of finely chopped fresh cilantro

# Steps:

01 - Put the pieces of chicken in a big bowl. Mix them up with the yogurt, minced garlic, ginger, garam masala, cumin, turmeric, Kashmiri chili, and salt until every piece is well coated. Cover it and let it sit for 10 minutes at least, or leave it in the fridge overnight if you can for bolder flavor.
02 - Warm up some cooking oil in a big pan over medium-high heat. Place the marinated chicken in batches (so there’s space between pieces), cooking for 3 minutes per side. You’ll see the chicken turn golden but still be uncooked inside. Take it out and keep it aside for later.
03 - Use the same pan and add butter. Tip in the chopped onions and cook them while stirring for about 3 minutes until soft. Scrap up the bits stuck on the pan bottom. That’ll bump up the flavor.
04 - Toss in the garlic and ginger with the onions. Quick stir for a minute till it smells amazing. Then add in your cumin, garam masala, coriander, and turmeric with constant stirring for 20 seconds to bloom their flavors. Watch closely so it doesn’t stick or burn.
05 - Stir in the tomato puree, red chili powder, a pinch of Kashmiri chili if using, and salt. Let this bubble gently for 10–15 minutes, giving it a stir here and there. You’ll notice the sauce thickening and turning a deep reddish-brown.
06 - Pour the heavy cream and blend in the brown sugar. Drop in the chicken along with its resting juices, and cook everything together for 8-10 minutes. The sauce will thicken more and bubble cheerfully. Adjust using water if needed till the sauce reaches your texture of choice.
07 - Sprinkle fresh cilantro on top to freshen up the dish. Enjoy it hot with fluffy naan bread or rice cooked with a dab of garlic butter.

# Notes:

01 - Marinate the chicken overnight if possible. Letting it soak longer brings out deeper flavors.
02 - Brown the chicken in small portions. Cooking too many pieces together can release too much liquid and prevent proper searing.
03 - If you prefer a milder taste, adjust the chili to your liking or simply add more cream to tone down the spice.

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