EASY MASALA CHICKEN CURRY That Will Wow Everyone (Flavorful & Creamy)
Recipe Information
Masala Chicken Curry
Cultural Context
Masala Chicken Curry has its roots in Indian cuisine, where various spices are combined to create robust flavors. Traditionally enjoyed during family gatherings and festive occasions, this dish showcases the rich culinary heritage of India. Today, it has found a place in kitchens around the world, often adapted to suit local tastes while maintaining its essential character.
coconut milk
🥗Healthier: low-fat yogurt
💰Cheaper: cream
Low-fat yogurt reduces calories while adding creaminess.
chicken
🥗Healthier: tofu
💰Cheaper: chicken thighs
Tofu provides a plant-based option, while thighs are more economical.
green chilies
🥗Healthier: bell peppers
💰Cheaper: jalapeños
Bell peppers add sweetness without heat, while jalapeños are often less expensive.
garam masala
🥗Healthier: curry powder
💰Cheaper: mixed spices
Curry powder is a common substitute that can be more accessible.
Prep the yogurt by mixing it with 1 teaspoon of turmeric powder, 2 teaspoons of Kashmiri red chili powder, 1 tablespoon of ground coriander, 1/4 teaspoon of black pepper powder, and 1/4 cup of water until smooth.
Heat a pot with 3 tablespoons of oil over medium heat.
Add a dry bay leaf, a tiny bit of cinnamon stick, and two green cardamoms to the oil.
Add onions to the hot oil, along with 1/8 teaspoon of salt, and stir frequently until they are light golden brown.
Stir in 1 tablespoon of ginger garlic paste and cook for about a minute.
Add boneless skinless chicken thighs to the pot and stir on medium-high heat until the chicken is cooked through and any moisture has evaporated.
Add 1 heaped teaspoon of ghee and lower the heat to the lowest setting or switch off the heat if using an electric stove.
Stir in the yogurt mixture immediately and switch the heat back on to medium-low, stirring until bubbles form.
Add 1 teaspoon of salt and 1 teaspoon of sugar, adjusting to taste.
Cover and cook on medium-low heat for 15 minutes, stirring occasionally to prevent sticking.
If the gravy thickens too much, add hot water as needed.
After 15 minutes, add 1/2 teaspoon of kasoori methi, 1/2 cup of heavy cream, 1 tablespoon of chopped coriander leaves, and 1 teaspoon of sweet paprika.
Stir in 1 teaspoon of garam masala powder and add whole green chilies if desired.
Cover and cook on medium-low heat for an additional 10 minutes.
Cooking Techniques
Equipment Needed
Spice Level:
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