Indian Chicken Masala with Tomato and Spices

Ingredients

• 1.5 lbs (700g) boneless chicken thighs or breasts, cut into chunks
• 2 tbsp oil or ghee
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp chili powder (adjust to taste)
• 1 tsp garam masala
• 1 1/2 cups crushed tomatoes
• 1/2 cup plain yogurt or cream
• Salt to taste
• Fresh cilantro, for garnish

Instructions

1. Heat oil or ghee in a large skillet over medium heat. Add chopped onions and sauté until golden brown, about 8–10 minutes.

2. Add garlic and ginger, and cook for 1 minute until fragrant.

3. Stir in coriander, cumin, paprika, turmeric, chili powder, and garam masala. Cook for 30 seconds to bloom the spices.

4. Add chicken pieces and cook until lightly browned on all sides, about 5–6 minutes.

5. Pour in crushed tomatoes and stir well to coat the chicken. Simmer for 15–20 minutes until chicken is tender and sauce thickens.

6. Stir in yogurt or cream and simmer for another 5 minutes. Adjust salt to taste.

7. Garnish with chopped cilantro and serve hot with rice or naan.

Notes

• Use bone-in chicken for more flavor, adjusting cook time as needed
• Greek yogurt gives a thicker, tangier finish
• Add green chilies for extra heat
• Can be made ahead and stored in the fridge for up to 3 days