South Indian Chicken Masala

Ingredients

• 1.2 kg Chicken thighs (bone‑in, skinless) (Trim excess fat; cut into 4‑5 cm pieces)
• 2 large Onions (Finely sliced)
• 2 medium Tomatoes (Pureed or finely chopped)
• 6 pieces Garlic cloves (Minced)
• 2 cm Ginger (Fresh, grated)
• 2 pieces Green chilies (Slit lengthwise; adjust to heat preference)
• 12 sprigs Curry leaves (Fresh)
• ½ tsp Turmeric powder
• 1 tsp Red chili powder (Adjust for spice level)
• 2 tsp Coriander powder
• ½ tsp Garam masala
• 200 ml Coconut milk (Full‑fat for richness)
• 3 tbsp Vegetable oil
• to taste Salt
• 2 tbsp Fresh coriander leaves (Chopped for garnish)

Instructions

1. Prepare the aromatics

   Slice the onions thinly, puree the tomatoes, mince garlic, grate ginger, and slit the green chilies. Set aside.

   Time: PT10M

2. Temper the spices

   Heat 3 tbsp oil in the skillet over medium heat. Add the curry leaves and let them sizzle for 10 seconds, then add the sliced onions.

   Time: PT5M

   Temperature: Medium heat

3. Sauté onions until golden

   Cook the onions, stirring frequently, until they turn deep golden brown (about 8‑10 minutes). This step builds the base flavor.

   Time: PT10M

   Temperature: Medium heat

4. Add ginger, garlic, and chilies

   Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for 1‑2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium heat

5. Incorporate ground spices

   Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook for another 2 minutes to roast the spices.

   Time: PT2M

   Temperature: Medium heat

6. Add tomato puree

   Pour in the tomato puree, stir, and let it simmer for 5 minutes until the oil begins to separate from the masala.

   Time: PT5M

   Temperature: Medium heat

7. Introduce chicken

   Add the chicken pieces to the masala, stir to coat evenly. Cook for 5 minutes, allowing the chicken to sear slightly.

   Time: PT5M

   Temperature: Medium‑high heat

8. Simmer with coconut milk

   Pour in 200 ml coconut milk, add a pinch of garam masala, and mix. Reduce heat to low, cover, and let it simmer for 15 minutes until the chicken is tender and the gravy thickens.

   Time: PT15M

   Temperature: Low heat

9. Finish and garnish

   Taste and adjust salt. Sprinkle chopped fresh coriander leaves on top and turn off the heat.

   Time: PT1M

Nutrition Facts

Calories

420

Protein

28 g

Carbohydrates

8 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken thighs (bone‑in, skinless): Chicken breast, Turkey thigh meat
• Instead of Onions: Shallots
• Instead of Tomatoes: Canned crushed tomatoes (1 cup)
• Instead of Garlic cloves: Garlic paste (1 tsp)
• Instead of Ginger: Ginger paste (1 tsp)
• Instead of Green chilies: Red chili flakes (½ tsp)
• Instead of Curry leaves: Dried curry leaves (1 tsp)
• Instead of Red chili powder: Paprika (for milder flavor)
• Instead of Coconut milk: Heavy cream (150 ml)
• Instead of Vegetable oil: Ghee (2 tbsp)
• Instead of Fresh coriander leaves: Cilantro

Equipment Needed

• Large heavy‑bottomed skillet or kadai
• Sharp chef’s knife
• Cutting board
• Wooden spoon or silicone spatula
• Blender or food processor (optional)
• Measuring spoons
• Measuring cup

Critical Steps — Do Not Skip

• Golden browning of onions (step 3) – essential for depth of flavor.
• Cooking tomato puree until oil separates (step 6) – prevents raw tomato taste.
• Simmering with coconut milk on low heat (step 8) – ensures tender chicken and prevents curdling.

Chef Tips from the Video

• For extra aroma, add a small stick of cinnamon and 2 cloves during the tempering step, then remove before adding onions.
• If you prefer a thicker gravy, blend a handful of roasted cashews with the coconut milk before adding.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze for up to 2 months; thaw overnight before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the onion‑tomato masala up to step 6 and refrigerate; add chicken and coconut milk when ready to cook.
• Masala can be frozen in portioned bags for future use.