Best 3 Chicken Masala Curry Recipes

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Tantalize your taste buds with the exquisite flavors of Chicken Masala Curry, a culinary masterpiece that embodies the harmonious blend of Indian spices and tender chicken. Immerse yourself in a symphony of aromatic spices, including coriander, cumin, turmeric, and garam masala, that dance upon your palate, leaving a trail of warmth and satisfaction. This delectable dish promises a delightful sensory experience, transporting you to the vibrant streets of India with every bite. Embark on a culinary journey and discover the secrets behind this beloved dish, as we guide you through a step-by-step recipe that captures the essence of this classic curry.

Unveil the culinary secrets of Chicken Masala Curry, a flavorful symphony of aromatic spices and succulent chicken. This beloved dish embodies the essence of Indian cuisine, tantalizing taste buds with a harmonious blend of coriander, cumin, turmeric, and garam masala. Immerse yourself in a sensory journey as you explore the intricacies of this classic curry, guided by our comprehensive recipe. Discover the art of balancing spices, creating a rich and flavorful sauce, and achieving the perfect texture for tender chicken. Whether you are a seasoned cook or embarking on your culinary adventure, this detailed guide will empower you to recreate this restaurant-quality dish in the comfort of your own kitchen.

Here are our top 3 tried and tested recipes!

CHICKEN IN CREAMY TOMATO CURRY: CHICKEN TIKKA MASALA



Chicken in Creamy Tomato Curry: Chicken Tikka Masala image

Provided by Aarti Sequeira

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 24

1 cup plain yogurt, whisked until smooth
1 tablespoon grated fresh ginger
3 cloves garlic, put through a garlic press or finely minced
Kosher salt and freshly ground black pepper
1 pound boneless, skinless chicken thighs, cut into large bite-size chunks
3 tablespoons butter
Ginger-Garlic Paste, recipe follows
2 teaspoons olive oil
6 cloves garlic, minced
2-inch thumb ginger, peeled and minced
2 serrano pepper, minced (seeds removed if you don't want it spicy)
2 tablespoons tomato paste
2 teaspoons paprika
1 teaspoon garam masala
8 Roma tomatoes, diced
1 1/2 teaspoons kosher salt
2 cups water
1 tablespoon dried fenugreek leaves, optional
1/2 cup heavy cream
Fresh cilantro leaves, minced
Serving suggestion: Cooked rice, warm naan bread or crusty bread.
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil

Steps:

  • For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
  • For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
  • Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
  • Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
  • Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
  • Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
  • Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

CHICKEN MASALA CURRY



Chicken Masala Curry image

Though not necessarily authentic, this curry is as good or better than anything i've ever had in a restaurant. Pieces of meat and/or vegetable are simmered in a fragrant sauce thickened with onions, garlic and ginger. Great over rice or accompanied with a piece of warm naan bread.

Provided by Waylando

Categories     Curries

Time 1h50m

Yield 2 pints of sauce, 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil (Ghee) or 2 tablespoons clarified butter (Ghee)
4 large onions, chopped
4 garlic cloves, smashed and chopped
1 piece fresh gingerroot, about 2 inches long, peeled and chopped
3 tablespoons curry powder
1 tablespoon fresh ground cumin
1 tablespoon fresh ground coriander
1/2 cup water
4 tablespoons tomato paste, about one whole small can
6 -8 chicken breasts (fresh or frozen) or 6 -8 chicken thighs (fresh or frozen)
1/4 cup cilantro, chopped (optional)
1/2 cup plain yogurt (optional) or 1/2 cup coconut milk (optional)
2 -5 dried chilies (optional)

Steps:

  • Heat the vegetable oil in a dutch oven or other large pot.
  • Cook the onions over medium heat until softened.
  • Add garlic and ginger, continue to cook until fragrant and softened.
  • Remove from heat, add Curry powder, cumin, and coriander.
  • Pour 1/2 cup water into a blender. Add cooked vegetables and blend on high until very, very smooth. Add additional water if necessary.
  • Pour sauce back into pot and stir in tomato paste and Chilis, if using.
  • Cover and cook for at least 30 minutes, but no more than an hour. -Note- Sauce will bubble and gloop violently all over your range if you do not cover.
  • Add chicken pieces, cook until tender and 160 - 170 degrees F.
  • Remove from heat, stir in cilantro and yogurt and serve over rice.

Nutrition Facts : Calories 539.8, Fat 28.4, SaturatedFat 6.9, Cholesterol 139.2, Sodium 274.9, Carbohydrate 23.3, Fiber 5.2, Sugar 8.6, Protein 48.6

GARAM MASALA TOMATO CHICKEN CURRY



Garam Masala Tomato Chicken Curry image

I'm very fond of curries; I've made many. The first time I tried this, it was a bit on the spicy side but -more than that- suffering from too much liquid. The Garam Masala didn't really work with that amount of fluidity ... even when thickened. I realized the the spice blend needed to be hot, yes, but it also needed more natural sweetness and less liquid. This version achieved that, muchly.

Provided by David J Rust

Categories     Curries

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons sesame oil
3 medium white onions, frenched
8 ounces dried apricots, finely chopped
3 large carrots, cut on the bias into 1-inch - 2-inch pieces
3 tablespoons gingerroot, peeled and minced
3 tablespoons garlic, minced
1/3 teaspoon salt
1/4 teaspoon black pepper
2 lbs chicken thighs, cut into 1-inch pieces
2 tablespoons garam masala
3 teaspoons cayenne
8 medium tomatoes, diced
15 ounces garbanzo beans (drained)
1 head cauliflower, chopped into bite-size florettes
15 ounces coconut milk, canned

Steps:

  • In a large pot, heat the sesame oil over a medium flame until hot. Add the onion, dried apricots, carrot, ginger root, and garlic; stir occasionally and cook until the onion turns translucent. Add salt and pepper to taste (about a pinch) but be careful not to brown the onions.
  • Mix the chicken thigh meat with the cayenne pepper and half of the Masala; stir the seasoned meat into the vegetables. Cook until the chicken is opaque.
  • Add the tomatoes and garbonzo beans; stir into the meat and vegetables. Cook until the liquid of the tomatoes comes to a simmer.
  • Add the cauliflower, coconut milk, and remaining Masala. Bring to a simmer and reduce the heat to "low". Cover with a tight-fitting lid and cook for 20 - 30 minutes.
  • Remove the cover, increase the heat to "medium" and reduce the thickness of the broth to a desired consistency.
  • Ladle equal portions into bowls with either Basmati rice or potatoes.

Tips:

  • Choose the right chicken: For a flavorful and tender curry, use bone-in, skin-on chicken thighs or breasts. If you prefer a leaner option, you can use boneless, skinless chicken breasts, but keep in mind that they may be drier.
  • Use fresh spices: Freshly ground spices will give your curry the best flavor. If you don't have a spice grinder, you can use pre-ground spices, but be sure to use high-quality brands.
  • Don't be afraid to adjust the heat level: If you like your curry spicy, add more chili powder or cayenne pepper. If you prefer a milder curry, reduce the amount of chili powder or cayenne pepper, or omit it altogether.
  • Serve with your favorite sides: Chicken masala curry is delicious served with rice, naan bread, or roti. You can also serve it with a side of yogurt, raita, or chutney.

Conclusion:

Chicken masala curry is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great weeknight meal that can be easily customized to your liking. So next time you're looking for a flavorful and satisfying curry, give chicken masala a try!

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