This recipe for yogurt chicken masala was passed down to me by my grandmother. It is delicious and easy to cook. Serve with rice.

deborah chang


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Remove any skin and visible fat from chicken thighs. Drain on a paper towel-lined plate.

  • Place chicken thighs into a bowl; pour yogurt over chicken. Add onion, ginger, garlic, chili powder, and turmeric. Rub marinade well into the meat. Cover and refrigerate 8 hours to overnight.

  • Heat vegetable oil over medium heat in a wok. Add curry leaves and cumin seeds to flavor the oil; cook until seeds pop, 15 to 30 seconds. Add chicken and marinade to the wok and bring to a boil. Reduce heat and let simmer until chicken thighs are no longer pink in the centers, about 30 minutes. Season with salt.

Cook's Note:

Do not be alarmed if the dish seems dry as the chicken pieces will produce juice to form a thick gravy.

Nutrition Facts

246 calories; 15 g total fat; 73 mg cholesterol; 489 mg sodium. 5.4 g carbohydrates; 21.6 g protein; Full Nutrition