Chicken Masala Curry : Easy recipe

French

This chicken masala curry starts with a yogurt, garlic and ginger marinade, then simmers in a tomato-spice sauce until tender.

Serve with naan or rice for a cosy, restaurant-style dinner that’s simple to make tonight.

Chicken Masala Curry : Yogurt-Marinated, Restaurant-Style

When winter settles in, I reach for something that genuinely warms you from the inside, rich, fragrant, and a little fiery.

This chicken masala curry is my quick trip to India without leaving the kitchen: a simple yogurt, garlic and ginger marinade does the heavy lifting, then a gentle simmer turns everything into a glossy, spiced sauce.

The best part is how adaptable it is, keep it mild, turn up the chillies, or loosen the gravy with a splash of water for rice. Prefer it thicker? Let it reduce a few extra minutes.

The first time I served it, I waited for my husband’s verdict; he’s a devoted Indian takeaway fan.

One bite and he said it was “a thousand times better”, and, crucially, not sweet.

Serve with cheese naans or warm pita. Add lemon at the end.

Chicken Tikka Masala vs Chicken curry Masala : what’s the difference?

– Chicken tikka masala is a specific, well-known dish. It starts with tikka, chicken marinated and grilled (tandoori-style), so it tastes slightly smoky, then it’s simmered in a creamy tomato-based masala sauce that’s often mild and crowd-pleasing.

– Chicken masala (sometimes loosely called “curry masala”) is a broader category, not one fixed recipe. It usually uses raw chicken cooked directly in a spiced gravy, and the sauce can be thinner, less creamy, and more varied depending on the region and the cook.

• Chicken: tikka masala = grilled pieces; chicken masala = cooked in the sauce
• Sauce: tikka masala = creamy, tomato-rich; chicken masala = can vary a lot
• Origins: tikka masala is widely linked to Britain; chicken masala is rooted in Indian home cooking
• Flavour: tikka masala is rich and gently spiced; chicken masala can be mild, tangy, or hot

Ingredients for Chicken Masala Curry (Marinade + Sauce)

For the marinade

• Chicken pieces (your choice)
  • Thighs/drumsticks: juicier and ideal for simmering.
  • Breast: cooks faster, watch it so it stays tender.
• 150 ml plain yogurt : Use full-fat or Greek for a steadier sauce (less splitting).
• 1 tbsp vinegar : Brightens flavour and helps tenderise.
• 1 tbsp fresh ginger, grated : Adds warmth and freshness.
• 1 tbsp garlic, grated : Builds that “restaurant-style” base.
• 1 tbsp masala powder (a blend such as cumin, fenugreek, clove, black pepper, coriander, chilli, fennel seeds)

No masala blend? Quick alternative: mix cumin + coriander + black pepper + a pinch of chilli/paprika.

For the curry sauce

• 1 medium onion, finely chopped: sweet, rich base.
• 1 tbsp garlic, chopped: deeper savoury flavour.
• 1 tbsp ginger, grated: balances the tomato and spices.
• 4 cardamom pods, crushed: floral-citrus notes (optional but lovely).
• 1 bay leaf: gentle background perfume.
• 1 cinnamon stick: warm, rounded aroma.
• 1 tbsp tomato paste: colour, body, and depth.
• 500 ml water: adjust for your preferred sauce thickness.
• 1 tsp salt + black pepper (to taste): always taste at the end.
• 3 small dried red chillies, soaked then crushed: the heat, use less for mild.

Step-by-step instructions: easy to follow

1) Marinate the chicken (the day before or 6 hours ahead)

• Remove skin if needed, pat the chicken dry.
• In a large bowl or zip bag, combine yogurt, vinegar, ginger, garlic, masala.
• Add chicken and massage well (1-2 minutes) until evenly coated.
• Cover/seal and refrigerate at least 6 hours (best overnight).

2) Cook the curry (gentle simmer)

• Heat olive oil in a large pot over medium heat; sauté onion 2 minutes until it softens.
• Add ginger, bay leaf, cardamom, cinnamon, salt and pepper; cook 3 minutes, stirring (fragrant, not burnt).
• Add marinated chicken + crushed soaked chillies; stir 5 minutes to coat.
• Stir in tomato paste + garlic paste; cook until the sauce thickens and releases oil/juices.
• Pour in water, stir, then simmer on low 45-50 minutes, partially covered.
  • If it reduces too much, add a splash more water.
• Taste and adjust seasoning. Serve hot with naan, cheese naan, pita, or rice.

Creamy sauce FAQ: stop yogurt from splitting

• Should I bring the marinated chicken to room temp? Yes, take it out 15-20 minutes before cooking to reduce temperature shock.
• What heat is best? Keep it gentle; avoid a strong boil right after adding chicken.
• My sauce looks grainy, what now? Lower heat and whisk in 1 tsp cornstarch slurry (mixed with cold water) to smooth it (optional).

Meal Prep Tips (Save Time)

• Marinate overnight: Keep the chicken in the fridge overnight for deeper flavour and a more tender texture.
• Cook on the day: Start the simmering while you prepare your side dish (rice, naan, or pita).
• Extra tip: Make a double batch, this curry is often even better the next day.

Easy Variations

• No chillies: Leave them out or swap for sweet paprika.
• Creamier sauce: Stir in yogurt or cream at the end, off the heat.
• Coconut version: Replace part of the water with coconut milk (add an internal link to your coconut curry recipe if you have one).

Other dish from the indian cuisine

• Indian Chicken Biryani
• Homemade Indian Red Lentil Dhal with spinach
• Tandoori Chicken Recipe
• Samosa recipe ( indian potato beef and green pea samosa)