Aromatic Indian Masala Chicken Recipe

Why You’ll Love This this Aromatic Indian Masala Chicken

This masala chicken brings together aromatic whole spices like cardamom, cloves, and cinnamon with a fresh green paste made from cilantro, ginger, and garlic – basically all the good stuff that makes your kitchen smell like heaven.

The recipe strikes that perfect balance between being fancy enough for company but simple enough that you won’t spend your entire weekend in the kitchen, sweating over complicated techniques.

What really gets me excited about this dish is how the spices bloom in the oil first, then marry with the chicken and fresh herb paste to create this rich, fragrant gravy that’s begging to be soaked up with warm naan.

Ingredients List

This aromatic masala chicken comes together with ingredients you can easily find at most grocery stores, though you might need to hunt down those whole spices in the international aisle.

• 1 kg chicken, washed, cleaned and cut into medium size pieces
• 1 cup water
• 2 small onions, sliced
• 2 green cardamoms
• 2 cloves
• 1/2 inch cinnamon stick
• 2-3 tablespoons oil
• Salt to taste
• 1/4 teaspoon garam masala powder
• 1/2 teaspoon black pepper
• 4 green chilies
• 2 cups fresh coriander leaves, washed and chopped
• 1 inch ginger
• 2 cloves garlic

Health considerations to keep in mind:

• This recipe is naturally protein-rich thanks to the chicken, and you’re getting a solid dose of antioxidants from all that fresh cilantro and garlic
• The whole spices like cardamom and cinnamon bring anti-inflammatory benefits to the table, which is a nice bonus
• You can easily make this lighter by using less oil or swapping in chicken breast instead of darker meat
• Fresh ginger and garlic are basically nature’s medicine cabinet, supporting digestion and immune function

Step by Step Directions

This fragrant masala chicken develops layers of flavor through proper technique and timing, creating a restaurant-quality dish in your own kitchen.

• Prepare the paste: Grind together the green chilies, fresh coriander leaves, ginger, and garlic cloves into a smooth paste and set aside.
• Heat the oil: Warm 2-3 tablespoons of oil in a non-stick wok over medium heat.
• Bloom the whole spices: Add the cinnamon stick, green cardamoms, and cloves to the hot oil, sautéing for 30 seconds until fragrant.
• Cook the onions: Add the sliced onions and stir-fry until they turn golden brown, about 3-4 minutes.
• Brown the chicken: Add the chicken pieces and fry for 5 minutes, turning to brown on all sides.
• Add the paste: Stir in the prepared herb and spice paste, mixing well to coat the chicken.
• Cook the masala: Fry the mixture until the masala leaves the sides of the wok and oil begins to float on top.
• Simmer: Add salt to taste and 1 cup of water, then cook until the chicken is tender and the gravy thickens.
• Final seasoning: Stir in the black pepper and garam masala powder, mix well, and serve hot with naan, rotis, or kulchas.

For authentic results, consider investing in a professional Chinese wok set to achieve the high-heat cooking techniques that make restaurant-style masala chicken possible at home.

Substitutions and Variations

• Vegetarian version calling your name? Swap the chicken for cauliflower florets, paneer cubes, or even mushrooms. The cooking time will be much shorter, so keep an eye on things
• Fresh ginger and garlic unavailable? Use 1/2 teaspoon each of ginger paste and garlic paste instead. The jarred stuff works in a pinch, even if the fresh ingredients make me feel more like a real cook

Additional Things to Serve With This Dish

This fragrant masala chicken pairs beautifully with so many different sides that you’ll have trouble choosing just one.

• Rice is the obvious choice – basmati rice, jeera rice, or even plain steamed rice will soak up that gorgeous gravy like a dream.
• Indian breads make me weak in the knees – naan, roti, chapati, or kulcha all work perfectly for scooping up every last bit of sauce.
• Cool yogurt-based sides like raita or plain Greek yogurt help tame the heat if you went a little heavy-handed with those green chilies.
• Simple roasted vegetables such as cauliflower, okra, or green beans add nice texture contrast without competing with the star of the show.
• A fresh salad with cucumber, tomatoes, and red onion cuts through the richness and makes me feel like I’m eating something healthy.
• Pickled onions or Indian pickles bring that tangy punch that makes your taste buds do a little happy dance.

Cooking Tips & Tricks (Chef’s Notes)

These little secrets will transform your masala chicken from good to absolutely mind-blowing.

• Don’t skip browning the chicken first – those golden bits stuck to the bottom of your pan aren’t mistakes, they’re flavor gold that’ll make your gravy sing.
• Let that masala paste really cook down until the oil starts separating and floating on top, because raw spice paste tastes about as appealing as cardboard.
• Taste as you go, people – some green chilies are basically harmless decoration while others could power a small rocket, so adjust accordingly.
• Low and slow wins the race when it comes to the final simmer, letting those flavors meld together like old friends catching up over coffee.
• Fresh coriander makes all the difference – those sad, wilted leaves in the back of your fridge won’t cut it here.
• Room temperature chicken cooks more evenly than cold-from-the-fridge pieces that’ll seize up like they’re having trust issues.
• Double-check your whole spices because biting into a cardamom pod mid-bite is like getting punched in the mouth by a perfume factory.
• Let it rest for 10 minutes after cooking – the flavors need time to settle in and get comfortable with each other.

Nutritional Facts

This hearty masala chicken packs impressive nutritional value alongside its bold flavors.

• High-quality protein powerhouse – delivers approximately 35-40g of complete protein per serving, containing all essential amino acids your muscles crave.
• Surprisingly lean when made right – around 280-320 calories per serving (without rice or bread), making it diet-friendly without sacrificing satisfaction.
• Iron-rich goodness – provides about 15% of your daily iron needs, thanks to the chicken and spice blend working together.
• Vitamin B12 champion – one serving covers roughly 25% of your daily B12 requirements, keeping your nervous system happy.
• Antioxidant army from spices – cinnamon, cloves, and cardamom bring anti-inflammatory compounds that your body will thank you for.
• Immune-boosting trio – fresh ginger, garlic, and green chilies deliver vitamin C and natural antimicrobial properties.
• Low carb friendly – contains only 8-12g carbs per serving (sauce only), perfect for keto and low-carb lifestyles.
• Healthy fats in moderation – about 12-15g of fat per serving, mostly from the cooking oil and natural chicken fats.
• Sodium awareness needed – can reach 600-800mg sodium per serving depending on salt added, so go easy if you’re watching intake.
• Potassium provider – presents around 400mg potassium from chicken and spices, supporting heart health.

Fun “Did You Know?”

Ever wondered why your masala chicken tastes so much better than restaurant versions? I’ll share some fascinating secrets!

The whole spices—cardamom, cloves, and cinnamon—release their oils only when heated, creating layers of flavor impossible to achieve with pre-ground alternatives.

Here’s something amazing: browning onions until golden develops over 600 flavor compounds through the Maillard reaction.

That green paste you’re grinding? Fresh coriander contains natural oils that disappear within hours of chopping, which is why homemade always wins.

Finally, letting masala “leave the sides” means water has evaporated, concentrating flavors exponentially.

These techniques transform simple ingredients into culinary magic!