Chicken Marsala IS Certified Diesel
CHICKEN MARSALA IS CERTIFIED DIESEL is a medium Indian recipe that serves 4. 420 calories per serving. Recipe by MATTY MATHESON on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $11.59 total, $2.90 per serving
Ingredients
- 1.5 pounds Chicken Thighs, boneless, skinless (cut into bite‑size pieces)
- 8 ounces Mushrooms (sliced; button or cremini work well)
- 2 tablespoons Olive Oil (extra‑virgin preferred)
- 1 teaspoon Salt (adjust to taste)
- ½ teaspoon Black Pepper (freshly ground)
- 1 medium Onion (finely chopped)
- 3 units Garlic Cloves (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1 cup Tomato Puree (canned or fresh blended)
- 1 teaspoon Garam Masala (store‑bought or homemade)
- ½ teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- ½ teaspoon Chili Powder (adjust for heat preference)
- 2 tablespoons Fresh Cilantro (chopped, for garnish)
Instructions
Prepare Ingredients
Trim any excess fat from the chicken thighs and cut into bite‑size pieces. Slice the mushrooms, finely chop the onion, mince the garlic, and grate the ginger.
Time: PT10M
Season Chicken
In a small bowl, combine the chicken pieces with ½ tsp salt, ¼ tsp pepper, and ½ tsp turmeric. Toss to coat evenly.
Time: PT3M
Sauté Aromatics
Heat 2 tbsp olive oil in the skillet over medium‑high heat. Add the chopped onion and sauté until translucent, about 3‑4 minutes. Then add garlic and ginger; cook another 30 seconds until fragrant.
Time: PT5M
Temperature: Medium‑high
Brown the Chicken
Add the seasoned chicken to the skillet in a single layer. Let it sear without moving for 2 minutes, then stir and cook until the pieces are lightly browned on all sides, about 5 minutes total.
Time: PT7M
Temperature: Medium
Add Spices and Mushrooms
Stir in cumin, chili powder, and the remaining ½ tsp salt and ¼ tsp pepper. Cook 1 minute to toast the spices, then add the sliced mushrooms and tomato puree. Mix well.
Time: PT4M
Temperature: Medium
Simmer
Reduce heat to low, cover the skillet, and let the mixture simmer for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
Time: PT15M
Temperature: Low
Finish with Garam Masala
Stir in the garam masala and the remaining ½ tsp salt if needed. Cook uncovered for another 2 minutes to let the flavors meld.
Time: PT2M
Temperature: Low
Serve
Transfer the chicken masala to a serving bowl, garnish with chopped cilantro, and serve hot with rice, naan, or flatbread.
Time: PT2M
Nutrition Facts
- Calories
- 420
- Protein
- 30g
- Carbohydrates
- 12g
- Fat
- 24g
- Fiber
- 3g
Dietary info: Gluten‑Free, High‑Protein, Keto‑Friendly (if tomato puree is low‑sugar)
Allergens: None (unless using store‑bought garam masala containing gluten)
Ingredient Substitutions
- Instead of Chicken Thighs, boneless, skinless: Chicken breast, Turkey thigh
- Instead of Mushrooms: Portobello mushrooms, Baby bella mushrooms
- Instead of Olive Oil: Vegetable oil, Ghee
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Onion: Shallot
- Instead of Garlic Cloves: Garlic paste
- Instead of Fresh Ginger: Ground ginger (¼ tsp)
- Instead of Tomato Puree: Crushed tomatoes
- Instead of Garam Masala: Curry powder (½ tsp) + extra cumin
- Instead of Turmeric Powder: Saffron pinch (for color only)
- Instead of Cumin Powder: Ground coriander (½ tsp) + extra cumin
- Instead of Chili Powder: Paprika + cayenne
- Instead of Fresh Cilantro: Parsley
Equipment Needed
- Large Skillet or Dutch Oven
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Wooden Spoon or Silicone Spatula
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Seasoning the chicken before cooking ensures flavor penetration.
- Browning the chicken creates a deep, caramelized base.
- Adding garam masala at the end preserves its fragrance.
Chef Tips from the Video
- Use a mix of half chicken thighs and half drumsticks for extra juiciness.
- Add a splash of heavy cream or coconut milk at the end for a richer texture.
- Toast whole cumin seeds and grind them fresh for an extra aromatic boost.
Troubleshooting
Sauce is too thin.
Uncover the skillet and simmer an additional 5‑7 minutes, or stir in a teaspoon of tomato paste.
Chicken is dry.
Do not over‑cook; remove the chicken as soon as it reaches 165°F and let the sauce finish cooking.
Mushrooms release too much water.
Sauté the mushrooms separately until most moisture evaporates, then add them back to the sauce.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw overnight before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken with the spices up to 4 hours ahead for deeper flavor.
- The sauce can be prepared a day in advance; reheat gently and add fresh cilantro before serving.
Frequently Asked Questions
What is the cultural significance and history of Chicken Masala in Indian cuisine?
Chicken Masala is a classic North Indian comfort dish that evolved from traditional curry preparations using a blend of aromatic spices called masala. It is often served at family gatherings and festive occasions, embodying the warmth and hospitality of Indian home cooking.
What are the traditional regional variations of Chicken Masala in Indian cuisine?
In Punjab, the dish is richer with butter and cream, while in the South, coconut milk and curry leaves are common. Some regions add yogurt for tang, and others incorporate nuts like cashews for extra thickness.
How is Chicken Masala traditionally served in Indian households?
It is typically served hot with steamed basmati rice, roti, or naan, accompanied by a side of fresh cucumber raita and pickles to balance the spice.
What occasions or celebrations is Chicken Masala traditionally associated with in Indian culture?
Chicken Masala is a popular choice for weekend family meals, birthday celebrations, and religious festivals like Diwali, where hearty, flavorful dishes are shared among guests.
What makes Chicken Masala special or unique in Indian cuisine?
The dish showcases the balance of heat, depth, and aroma that defines Indian masala cooking, using a concise spice blend that delivers complex flavor without overwhelming the natural taste of the chicken.
What are the most common mistakes to avoid when making Chicken Masala?
Common errors include over‑cooking the chicken, which makes it dry, and adding garam masala too early, which can cause the spices to lose their fragrance. Also, overcrowding the pan prevents proper browning.
Why does this Chicken Masala recipe use olive oil instead of ghee?
Olive oil provides a lighter mouthfeel and is more readily available in many kitchens, while still allowing the spices to toast properly. Ghee can be substituted for a richer, buttery flavor if desired.
Can I make Chicken Masala ahead of time and how should I store it?
Yes, the dish improves after resting. Store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently on the stovetop, adding a splash of water if the sauce thickens too much.
What texture and appearance should I look for when making Chicken Masala?
The chicken should be tender and coated in a glossy, deep‑red sauce that clings to the pieces. Mushrooms should be soft but not mushy, and the overall dish should have a slight sheen from the oil and spices.
How do I know when Chicken Masala is done cooking?
The chicken will be opaque throughout and reach an internal temperature of 165°F (74°C). The sauce should have reduced to a thick, velvety consistency that coats the back of a spoon.
What does the YouTube channel Matty Matheson specialize in?
The YouTube channel Matty Matheson focuses on bold, unapologetic comfort food with a strong emphasis on high‑energy cooking, hearty flavors, and a down‑to‑earth, personality‑driven presentation style.
How does the YouTube channel Matty Matheson's approach to Indian cooking differ from other Indian cooking channels?
Matty Matheson brings his signature high‑octane, street‑food sensibility to Indian dishes, often using larger cuts of meat, generous seasoning, and a no‑frills, straightforward technique that contrasts with more delicate, technique‑focused Indian channels.
What other Indian recipes is the YouTube channel Matty Matheson known for?
Matty Matheson has featured recipes such as Butter Chicken, Spicy Lamb Rogan Josh, and a fiery Paneer Tikka, all presented with his characteristic enthusiasm and emphasis on bold flavor.
Last updated: August 30, 2026
