Murgh Masala (Chicken Masala)

Murgh masala or Chicken Masala is a classic, north indian curry of chicken in a chunky & thick onion-tomato, ginger & garlic, and aromatic spices-laden sauce. This homestyle chicken curry is one of the easiest curries that you can put together in a jiffy using pantry staples. Serve comforting one-pot murgh masala with rotis, naan, or steamed rice.

You could call it my everyday chicken curry! I have shared many chicken curries in the past, however, chicken masala is the one that I make most frequently, often every week. It's a nostalgic dish from my childhood, and I'm grateful that my kids also love it. It's hassle-free and pretty straightforward to cook using everyday pantry essentials such as onions, tomatoes, and common Indian spices.

Murgh masala is different from this rustic dhaba-style chicken curry I shared a while ago in terms of richness, the texture of the sauce, and (slightly in) ingredients. We don't use yogurt in the chicken masala curry recipe, and the powdered spices go in straight into the pot versus the spice powder slurry I make in dhaba style. Trust me, how you include the same spices in a curry makes a difference in the taste. 

Compared to rich and creamy curries that you will often find on indian restaurant menus, homestyle indian curries are pretty straightforward and fuss-free. These staples include options such as shrimp masala, fish masala, mushroom masala, and chicken masala, that appear on our dining tables both for a cozy weeknight dinner or a special occasion.

What is Murgh Masala

In Hindi/Urdu, 'Murgh' translates to 'chicken,' while 'Masala' denotes a thick, rich, and flavorful sauce or gravy infused with a blend of aromatic spices. Quite simply, murgh masala or chicken masala features tender chicken pieces coated in a bold and aromatic sauce enhanced by caramelized onions, pungent flavors of ginger and garlic, a medley of robust Indian spices, and a finishing touch of fragrant kasuri methi (dry fenugreek leaves).

Similar to many traditional chicken curry recipes, the preparation of murgh masala can vary from one family to another depending on their taste preferences. For instance, while many enjoy incorporating yogurt (dahi) into their masala, I prefer not to. It is one of my favorite chicken dishes to prepare during spring and summer using fresh, ripe, and flavorful tomatoes.

Which cut of chicken to use

I do the same and highly recommend using bone-in chicken for making murgh masala. Boneless chicken or chicken breast may not fully do justice to this recipe. The juices and collagen released from chicken bones during slow cooking significantly enhance the flavors of the masala. If you prefer not to use a whole chicken, you can opt for a combination of chicken thighs and drumstick cuts.

I typically purchase 'curry cut' or 'medium cut' chicken, which is readily available in most halal shops here in the United States. Lastly, it's worth noting that in Indian food cooking, we use skinless chicken, skin-on chicken is not common at all.

Why I love This Recipe

• No Marination Needed
• No Grinding Spices - While I love grinding fresh spice powders for many chicken curries I make ( Indian coconut chicken curry or dahi chicken), for chicken masala, you don't have to, however, rest assured the flavors are still top notch! 
• Chunky Sauce - This homemade curry features a hearty sauce made from onions and tomatoes coating the chicken. You can serve it directly on the dinner plate, no need for a separate bowl!

Jump to:

• What is Murgh Masala
• Which cut of chicken to use
• Why I love This Recipe
• Ingredients
• How to Make Chicken Masala (Slow Cooking on Stove)
• Recipe Tips
• How To Serve Masala Murgh
• Leftover Chicken Masala
• FAQ
• More Chicken Recipes
• Murgh Masala

Ingredients

• Bone in Chicken - Please read my notes in a previous section.
• Spice Powders - Coriander Powder, Turmeric powder, Red Chilli Powder (Or use cayenne pepper powder), Garam Masala Powder, Amchur (dry mango powder, substitute with lemon juice at the end). You could also add curry powder to the masala if you don't have the mentioned spices. 
• Whole Spices - Bay leaves, cinnamon stick, black peppercorns, cloves, green cardamoms and cumin seeds.
• Onion - I like using red onions, you may use yellow or white. Slice the onions.
• Tomatoes - I like to use fresh tomatoes. For curries my favorite combination is roma and campari tomatoes. Simply blitz the tomatoes in a blender until a bit coarsely crushed.
• Mustard Oil - I use it for all North Indian chicken curries. The pungent flavor of mustard oil truly brings out the authentic taste. However, you may substitute with any cooking oil you use at home.
• Cilantro -I often saw mom adding cilantro stems while she fried the masala. I do the same. You can chop the stems and leaves separately. Leaves are use for garnishing.
• Other Ingredients - Salt, Ginger & Garlic (coarsely crushed), kasuri methi (dry fenugreek leaves, skip if not available)

How to Make Chicken Masala (Slow Cooking on Stove)

1. To a wide mouthed, heavy bottom cooking pot (dutch oven or heavy wok shaped pot would be great too), add mustard oil and let heat up on medium flame till slightly smoky.
2. Reduce to low flame and add the whole spices - bay leaf cinnamon, cloves, green cardamom, black peppercorns and cumin seeds. Fry the spices for 10 seconds or so.(image1)
3. Introduce the sliced onions. Bump up the stove to low medium heat. Fry the onion for about 9-12 minutes until nicely golden brown. Avoid stirring too much while onions fry. (image 2 & 3)

Tip - Take time to brown the onions. This not only intensifies the flavor and color of the masala but also contributes to its texture, preventing it from becoming overly soft during extended cooking.

4. Add the ginger garlic and cilantro stems next. Add 1-2 tablespoon of water and fry for 10-15 seconds. (images 4 & 5)
5. Chicken goes in next on medium-high heat. Sprinkle salt on chicken and stirring intermittently, fry it for next 3-4 minutes with onions until you see no pink. (images 6 & 7)
6. Sprinkle coriander, turmeric and red chili powder. Toss around and fry until the spices coat the chicken. About 1-2 minutes. (images 8, 9 and 10)
7. Crushed tomatoes go in next. Combine everything together and in about 1-2 minutes you will see a lot of sauce in the pot. That what we want, the chicken will cook in its juices and this sauce. (image 11 & 12)
8. Reduce the heat to low, cover the pot and let cook for 25-35 minutes or until fall apart tender. Adjust time depending on quality and size of the chicken you are using. Keep checking and add little water as needed. (image 13)
9. Uncover, you will see a much thicker and deep colored sauce in the pot now with a thin layer of oil separating. (image 14) Finish the chicken masala with garam masala, kasuri methi and amchur powder (image 15)
10. Sprinkle the cilantro leaves(image 16). Rest the curry for 20 minutes(if possible). Serve!

Pressure Cooker Or Instant Pot Method

You could also make chicken masala in instant pot or pressure cooker.

Pressure Cooker

Do steps 1-7 above in a pressure cooker on the heat settings mentioned. If you feel that the liquid might not be enough for pressure cooking, add ⅓ to ½ cup water. Close the lid and cook for 1-2 whistles on medium heat. Let pressure release naturally. Add finishing spices and garnish with coriander leaves.

Instant Pot

Do steps 1-7 above in a pressure cooker on saute mode. Add ⅓ to ½ cup water. Secure the lid with valve in seal position. Press pressure cook on high and set timer for 6-8 minutes. Let pressure release naturally. Open the lid and if needed, dry out the liquid on sauté mode for 4-5 minutes.

Recipe Tips

• Onions - Avoid using onion paste or chopped onion since we want texture in the masala. Sliced onions cooked until they are golden brown give the masala a rich color and depth of flavor.
• Tomatoes - Use canned diced tomatoes or fire roasted tomatoes if you don't want to use fresh.
• Fresh Ingredients - The authentic taste of murgh masala comes from fresh aromatics, though you can use certainly bottled garlic ginger paste or canned tomatoes (as noted above) for convenience.
• Make it Creamy - If you prefer a creamy sauce, you can add a bit of heavy cream, unsweetened coconut milk, coconut cream or whisked plain yogurt towards the end of cooking. This step is optional but adds quite a luxurious touch to the masala.
• Give It Time - Let the chicken simmer in the masala on low heat until it's tender and fully cooked. The entire process can take around 30-40 minutes. Slow cooking allows the spices to meld and the flavors to develop.
• Adjust the spice levels depending on personal preference. For example, I often add chopped green chilies on top for extra heat before serving.

How To Serve Masala Murgh

• Traditional Indian Way- You can serve murgh masala with roti, naan, puri, steamed basmati rice. Add yellow dal, boondi raita, green chutney and a small serving of garlic or,lime pickle for a full indian spread
• Low Carb - Serve over quinoa, or cauliflower rice and add a fresh salad like kachumber on the side.
• Vegetables - Serving a side of lightly steamed or sautéed vegetables, such as broccoli, green beans or carrots, to add nutrition to the meal.

Leftover Chicken Masala

You can freeze the leftovers or keep refrigerated for 2-3 days, reheat and serve.

Sometimes, I shred the chicken off the bone and use the chicken meat to makes paratha chicken wraps, curried cheese quesadillas or even chicken masala tacos.

FAQ

More Chicken Recipes