Ginger Chicken Masala is one of those magical Indian curries that fills your kitchen with the most tantalizing aromas. As the ginger, cumin, and curry leaves perfume the air, you know you’re in for something special on your plate. This vibrant curry celebrates the warm, earthy notes of ginger in the perfect marinade for succulent chicken.
About the Recipe
If you love the bright, zesty punch of ginger, then this chicken masala needs to go on your must-try list. The ingenious marinade lets the warm, peppery bite of ginger truly shine through each tender bite of chicken. But it’s not just a ginger-fest – a blend of toasted spices and creamy coconut create layers of richness.
Why You’ll Love This Recipe
There’s so much to love about this curry. For starters, it’s a chance to work with some new, exciting spices you might not use every day (hello, curry leaves.). The hands-on prep is super simple, but the flavors develop into something deeply satisfying. And let’s be real – who can resist fall-off-the-bone tender chicken in an intoxicatingly fragrant sauce?
Ginger Chicken Masala
Cooking Tips
For maximum flavor, toast the whole spices for the masala paste before grinding. This intensifies their aroma. Go low and slow when simmering the chicken to allow it to absorb every last bit of seasoning. And don’t forget a garnish of fresh cilantro to brighten things up.
Serving and Storing Suggestions
This richly-sauced curry is best soaked up with fresh naan bread or basmati rice. It makes a stunning centerpiece for a Indian-inspired feast with sides like cucumber raita or spiced lentils. Leftovers will keep refrigerated for 3-4 days. Serves 4, with a total prep time of around 1 hour.
Similar Recipes
Ginger Chicken Masala
Ingredients
- 4 Chicken Legs (skinless, or chicken breast)
- 100 gms Onions (finely chopped)
- 1 tsp Ginger (peeled, finely chopped)
- 1 tbsp Red Chilli Powder
- Curry Leaves (few)
- 100 ml Oil
- Salt as per taste
For the masala:
- 2 tsp Ginger (peeled, finely chopped)
- 2 tsp Shallots, Sambar Onions (finely chopped)
- 4 tsp Coconut (grated)
- 2 tsp Black Peppercorns
- 3 to 4 tsp Cumin Seeds
- 1 tsp Saunf
Instructions
- Add a little water to the masala ingredients and grind to a smooth paste.
- Heat oil in a pan over medium flame.
- Saute the onions for 2 minutes.
- Add the curry leaves and ginger. Reduce flame to low.
- Cook for 30 to 60 seconds.
- Add red chilli powder and salt.
- Stir well.
- Add the chicken and the ground masala.
- Pour 750 to 800 ml of water.
- Stir well and simmer until the chicken is cooked and coated nicely with the masala.
- Remove and serve with rice.
Sign up for our newsletter
Frequently Asked Questions
Can I use chicken breasts instead of legs?
Surely. Chicken breasts work great too. Just adjust the cooking time as needed since the white meat will likely cook faster than legs. I’d recommend around 20 minutes of simmering for breasts.
What are curry leaves and where can I find them?
Curry leaves come from a plant in the citrus family and have a bright, citrusy-curry aroma. They add such a nice flavor hit. Look for them in the produce section of Indian markets or well-stocked supermarkets.
Can this be made vegetarian/vegan?
For sure. merely omit the chicken and use cubed potatoes, chickpeas, or a heartier veggie like cauliflower instead. Use vegetable broth or coconut milk instead of water. Same amazing flavors, no meat necessary.
What’s the best way to store any leftovers?
Let the curry cool fully, then transfer to an airtight container. It’ll keep refrigerated for 3-4 days. You can even freeze portions for a couple months. Reheat gently on the stovetop, adding a splash of broth or water to loosen the sauce.
This has a kick. How can I tame the heat?
If you’re sensitive to spice, start with just 1/2 teaspoon of the red chili powder. You can always add more to taste. Coconut milk or yogurt can help mellow out the heat too.
