This post is also available in: العربية (Arabic)

Have you ever feel like you don’t want to eat the same meals you have cooked before, and you want to try something new and very tasty that will mesmerize you sensations, Well you have reached your aim here in this recipe. We are going to introduce to an Indian meal that you will love, we are talking about Chicken Masala. if you have never cooked any Indian food before this recipe will make love cooking Indian meals. So, let’s get to know how to make this tasty recipe.


 Chicken Marinade

  1. Boneless, skinless chicken: 3 breasts
  2. Yogurt: ½ cup (125 g)
  3. Lemon juice: 2 tbsp
  4. Garlic: 6 cloves (minced)
  5. Ginger: 1 tbsp (minced)
  6. Salt: 2 tsp
  7. Cumin: 2 tsp (ground)
  8. Garam masala: 2 tsp
  9. Paprika: 2 tsp


  1. Oil: 3 tbsp
  2. Onion: 1 large (finely chopped)
  3. Ginger: 2 tbsp (minced)
  4. Garlic: 8 cloves (minced)
  5. Cumin: 2 tsp (ground)
  6. Turmeric: 2 tsp (ground)
  7. Coriander: 2 tsp (ground)
  8. Paprika: 2 tsp
  9. Chili powder: 2 tsp
  10. Garam masala: 2 tsp
  11. Tomato puree: 1 tbsp
  12. Tomato sauce: 3 ½ cups (800 g)
  13. Water: 1 ¼ cups (300 mL)
  14. Heavy cream: 1 cup (250 mL)
  15. Fresh cilantro: ¼ cup (10 g) for garnish
  16. Cooked rice: for serving
  17. Naan bread: for serving

How to Prepare

First step: Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.

Second step: Cover and refrigerate for at least 1 hour, or overnight.

Third step: Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.

Forth step: Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.

Fifth step: Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.

Sixth step: Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread. Enjoy!