Our ambassador Siebe Grijpma from @bbqmoods loves Indian cuisine and certainly knows how to work with it. Earlier he already made this classic Butter Chicken Curry, and now it’s time for Chicken Masala, also one of the most famous curries from India. This creamy, mildly spicy chicken curry owes its rich flavor to a combination of marinated chicken, tomato, cream, and spices. It’s ideal comfort food with its deep, smooth flavors. Admittedly, the ingredient list is quite long, but if you love Indian cuisine you probably already have quite a few of them at home. Moreover, you can always simplify the dish by giving it your own twist. As long as you at least have good chicken thighs and rice on hand. 

Marinating the chicken

1. Mix the chicken with yogurt, Kashmiri chili powder, turmeric, garam masala, salt, ginger-garlic paste, oil, and lemon juice.
2. Cover and let it marinate in the refrigerator for at least 1 hour (preferably overnight for extra tenderness).

Preparing the puree

1. Heat 1 tablespoon of oil in a pan and sauté the onion for 3–4 minutes until translucent.
2. Add 1 tablespoon ginger-garlic paste, Kashmiri chili powder, tomatoes, cashews, and some salt.
3. Let everything cook gently for 8–10 minutes until the oil releases and the tomatoes are completely soft.
4. Let it cool slightly and blend with a little hot water into a smooth sauce (use a hand blender or food processor).

Preparing Chicken Masala

1.     Heat butter in a pan over medium-low heat. Add the green chili and extra chili powder (if desired) and briefly cook.
2.     Strain or pour in the tomato-cashew puree and let it simmer gently for 5–7 minutes until the sauce thickens slightly.
3.     Meanwhile, heat a grill pan or frying pan. Cook the marinated chicken in batches over medium-high heat until the outside is golden brown (3–4 minutes per side). It’s fine if the inside is not fully cooked yet.
4.     Add the chicken to the sauce along with a splash of hot water. Let it simmer gently with a lid for 8–10 minutes.
5.     Add the garam masala and stir it through the curry.
6.     Now add the cream. Stir well and let it simmer gently for another 2 minutes.
7.     Taste and season with extra salt or a pinch of sugar if desired.
8.     Garnish with some roughly chopped coriander leaves.
9.     Optionally drizzle a little extra cream in a nice pattern over the curry just before serving.

Serving Chicken Masala

Serve this classic with delicious naan bread, roti or chapati and some fluffy basmati rice. And if you really want to go all out? Turn it into a full curry feast—just like Siebe!

ENJOY!