Name: Garam Masala Chicken Curry Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 2 tablespoons ghee; 1 1/2 pounds boneless, skinless chicken thighs; 1 large yellow onion (chopped fine); 2 teaspoons finely ground real salt; 1 tablespoon garlic; 2 tablespoons finely grated ginger; 1 tablespoon turmeric; 2 tablespoons garam masala; 1/4 teaspoon cayenne powder; 1 cup diced tomatoes; 2 cups coconut milk; chopped cilantro (to serve)

Resonantly fragrant with aromatic spices like ginger, black pepper, cardamom and coriander, this Garam Masala Chicken Curry is a cinch to make. It reheats like a champ. And you can even make it ahead and warm it up right before you plan to serve dinner.

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A serving of garam masala chicken curry sits in a white bowl, served over jasmine rice with cilantro.

Rich with coconut milk and aromatic, warming spices, this chicken curry is both simple to make and deeply flavorful. Fresh ginger and garlic, sautéed in ghee with sweet onions, form the curry's base while turmeric and garam masala give it a punch of deep, sweet spice. And there's just the faintest hint of cayenne pepper for a little heat.

What spices are in Garam Masala?

The success of this curry depends heavily on its spices. Garam masala is a deeply aromatic spice mix from India. It features various Ayurvedic warming spices thought to warm the body and support digestive fire.

While precise formulations vary from one household to the next, most recipes contain some combination of various warming spices like cumin, peppercorns, and cinnamon.

Cumin has an earthy flavor and helps to support digestion.
Black Pepper helps to support digestion and gives the curry a hint of heat.
Black and Green Cardamom give the curry a fragrant, uplifting flavor.
Nigella or Black Seed is a spice with an earthy flavor with peppery undertones.
Cinnamon has a sweet, spicy aroma and helps support blood sugar balance.
Cloves are sweet and spicy, and also good in mulled wine.
Ginger has sweet heat and helps soothe the stomach.
Mace comes from nutmeg and has a bright, peppery note.

Where to Find Organic Garam Masala

When making this Garam Masala Chicken Curry recipe, we used the Organic Exotic Garam Masala Curry from our longtime partner, Pure Indian Foods.

> Order it Online Here

Preparing Your Spices

The more diverse your spice mix, the richer your curry's flavor will be.

The moment you grind your spices, they begin to lose their flavor. So while you can use any garam masala in this recipe, I'd recommend buying or making a mix with whole spices. Then toast and grind the spices fresh right before you make the curry.

How to Make Garam Masala Chicken Curry

After preparing your garam masala, you'll want to warm some ghee in a Dutch oven, and then toss in your chicken. Cook the chicken until it just turns opaque, and then stir in the onions. Cook them both together in the hot fat, and then toss in your spices.

Once the chicken is coated with spices, stir in some diced tomatoes and a can of coconut milk. Simmer it all together until the chicken becomes tender and the sauce is thick enough to coat the back of a spoon.

Serve the curry over fragrant jasmine rice. And then top it with a sprinkle of chopped fresh cilantro for brightness.

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4.8 from 40 votes

6 servings

Garam Masala Chicken Curry Recipe

Tender pieces of chicken swim in a fragrant golden sauce perfumed by black pepper, cinnamon, cloves, cumin and coriander. If you make the curry ahead of time, and then warm it right before dinner, the flavors and aromas will have a chance to meld, producing a deep and resonantly rich flavor.

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

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Ingredients

2 tablespoons ghee
1 ½ pounds boneless, skinless chicken thighs
1 large yellow onion chopped fine
2 teaspoons finely ground real salt
1 tablespoon garlic
2 tablespoons finely grated ginger
1 tablespoon turmeric
2 tablespoons garam masala
¼ teaspoon cayenne powder
1 cup diced tomatoes
2 cups coconut milk
chopped cilantro to serve

Instructions

Warm the ghee in a Dutch oven over medium high heat. When it melts, toss in the chopped chicken. Sauté the chicken in the hot fat until it turns opaque, and then stir in the yellow onions. Turn down the heat to medium, and sprinkle the salt over the onions. Stir frequently and allow the onions to cook in the ghee until translucent, about 10 minutes.
Stir in the garlic, ginger, turmeric, cayenne and garam masala. Continue stirring the spices into the chicken and onions until they're completely coated. Then stir in the diced tomatoes and coconut milk.
Simmer the sauce over medium heat, stirring occasionally, until the chicken is fall-apart tender and the sauce thickens - about 20 minutes. Serve warm over rice with chopped cilantro.

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