Chicken Masala

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My husband and I tried Indian food for the first time last year while on vacation in Cape Cod, and this Chicken Masala recipe has been a favorite in our house ever since.

If you’re curious at all about Indian food, give this recipe a try! The main flavoring used, garam masala, is a blend of intensely-flavored Indian spice, commonly including turmeric, coriander, cardamom, cinnamon, and cloves. Garam masala is, on its own, not hot at all, although you can commonly order it at restaurants as “mild,” “medium,” or “hot,” usually just meaning the addition of ground hot chile peppers. This version of Chicken Masala is not hot, although I often do add some ground chiles for a kick.

I have made small changes here and there since the first time I made it, and the latest rendition turned out better than the rest. It’s your lucky day, because I’m here to share it with you!

To make 4 servings, you will need:

  • 2 tbs vegetable oil
  • 1 pound chicken tenders, chopped into 1″ pieces
  • 3 tbs garam masala, divided(a blend of Indian spices – here’s a link to it on Amazon to get you startedΒ  if you can’t find it at your local grocery store).
  • 1/4c all-purpose flour
  • 1 medium onion, diced
  • 2 cloves garlic
  • 1 tsp freshly-grated ginger
  • 2 15-ounce cans of petite diced tomatoes (one drained, one not)
  • 1/2c light coconut milk
  • salt & freshly ground black pepper, to taste
  • (optional, in case you have an aversion to the flavor) chopped cilantro

Put the chopped chicken tenders in a medium bowl, and add 1 tbs of the garam masala. Sprinkle on a touch (1/4-1/2 tsp) of freshly-ground black pepper and salt. Toss gently; try to get each piece of chicken coated with the spices.

Add in the flour, and toss to coat. Good news, no more raw chicken photos for the rest of this post. πŸ˜›

Heat 1 tbs of the oil in a large skillet over medium-high. Add the chicken and saute for 2 minutes on each side, until cooked through. Remove the chicken to a plate and set aside.

Reduce the heat to medium. Add the remaining oil and the diced onions. Saute for 3 minutes; add the garlic and ginger, and saute for an additional minute or two.

Dump in the two cans of tomatoes. Remember, only drain one of the cans. Add the coconut milk. Add in the remaining 2 tbs of garam masala. Season with pepper and salt (pay attention to the salt content of the canned tomatoes before you go crazy. Feel free to taste test with a spoon until it’s seasoned to your preference). Bring the tomato mixture to a boil, then reduce heat to low and simmer for 15 minutes. The sauce should thicken slightly.

Add the chicken back in, and cook until everything is heated through (2-3 minutes).

Serve with rice, garnish with chopped fresh cilantro, and enjoy! Sometimes I add in some frozen peas when I add the chicken back in for extra color, flavor, and veggie content, as well. Go nuts!

This chicken dish makes great leftovers. Store in an air-tight container in the fridge for up to 3 days, and reheat in the microwave.

Stay tuned! I’m planning to do a “12 days of holiday recipes” series very soon!

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6 thoughts on “Chicken Masala

  1. I made this a couple of nights ago, and it was a big hit! The garam masala was a nice warm touch on a cold night. Thanks for sharing the recipe.


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