This mouth-watering curd masala chicken is a party in your mouth. Tender chicken pieces marinated in a luscious yoghurt-spice blend then simmered to perfection with sautéed onions, garlic, and green chillies. Every forkful packs a punch of tantalising flavours that’ll leave you wanting more.
About the Recipe
Trust me, once you try this curd masala chicken, it’ll become an instant favourite. The vibrant blend of spices, the luscious yoghurt marinade, and the slow-simmered cooking technique come together to create an irresistible dish. It’s a taste of authentic Indian flavours that you can easily recreate at home.
Why You’ll Love This Recipe
Curd Masala Chicken is a true crowd-pleaser that appeals to various palates. The rich, creamy texture of the gravy pairs so well with the tender chicken pieces. The blend of spices like red chilli powder, peppercorns, cardamom, and cloves delivers an aromatic punch that will have your taste buds dancing with delight. Plus, it’s surprisingly easy to make at home.
Curd Masala Chicken
Cooking Tips
– Use full-fat yogurt for best results – it adds richness and prevents the chicken from drying out.
– Don’t skip the marinating step – it allows the flavors to really penetrate the chicken.
– Adjust spice levels to suit your taste by increasing or decreasing the amount of green chilies.
– Let the curry simmer gently to allow the flavors to meld beautifully.
Serving and Storing Suggestions
This curd masala chicken pairs beautifully with steamed basmati rice, fresh naan, or jeera rice. For a hearty meal, serve it alongside a crisp salad and cooling raita. Leftovers can be refrigerated for up to 3 days. To reheat, add a splash of water or stock to loosen the gravy. Serves 4-6. Total prep time: 1 hour 30 mins.
Similar Recipes
- Butter Chicken
- Achari Chicken Curry
- Chicken Curry
- Chicken Chettinad
- Kadhai Chicken
Nutrient Benefits
Not only is this dish a taste sensation, but it’s also packed with nutrients. Chicken provides lean protein, while yogurt is a great source of calcium and probiotics. Ginger, garlic, and spices like turmeric offer anti-inflammatory benefits. It’s a nourishing and wholesome meal.
Curd Masala Chicken
Ingredients
- 500 gms Chicken (cleaned, washed, chopped)
- 1 tsp Curd
- 1 tsp Saunf
- 2 tsp Red Chilli Powder
- 2 tsp Peppercorns
- 1/4 inch Ginger (peeled)
- 10 Sambar Onions (peeled, chopped)
- 5 to 6 cloves Garlic (chopped)
- 1 Clove
- 1 Cardamom
- 2 Green Chillies (slit)
- 1/4 Turmeric Powder
- Salt as per taste
- Oil as required
Instructions
- Mix the turmeric powder and little salt with the chicken pieces.
- Keep aside for a minute and rinse under running water.
- Drain and transfer to a bowl.
- Add curd, little salt and mix well.
- Keep aside.
- Grind together the ginger, peppercorns, cardamom, clove, saunf and red chilli powder to a fine paste.
- Add this to the chicken and mix well.
- Marinate for 1 hour.
- Heat 4 tsp oil in a pan.
- Saute the onions, saunf, garlic and green chillies for 2 minutes.
- Add the chicken pieces and stir well.
- Cover with a lid and reduce flame to low.
- Simmer for 5 to 6 minutes or until the chicken pieces are cooked.
- Remove and serve with rice, roti or naan.
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Frequently Asked Questions
Can I use boneless or bone-in chicken pieces?
You can use either. Boneless pieces are quicker to cook, but bone-in lends extra flavor. Just adjust the cooking time accordingly.
Is this recipe spicy?
It has a moderate level of heat from the green chilies and spices, but you can easily adjust it by adding more or less chilies to suit your taste buds.
What can I do if the gravy is too thick?
Just stir in a splash of water or chicken stock to get your desired consistency. You want a smooth, pourable gravy that clings nicely to the chicken.
How do I achieve perfectly tender chicken?
The key is marinating the chicken first, then simmering it gently until cooked through. Avoid overcooking which can dry it out.
Can I make this dish vegetarian?
Without a doubt. Just swap the chicken for paneer (Indian cottage cheese), tofu, or your favorite veggies like cauliflower or potatoes. The flavorful gravy tastes incredible with plant-based proteins too.
Note: image is for illustration purposes only and not that of the actual recipe.
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