Go Back
–+ servings
Chicken masala served on rice.

Chicken Masala Recipe

Do you need an easy recipe you can make ahead and pop in the slow cooker whenever you are ready? Look no further than this chicken masala recipe! We also include freeze-ahead instructions for a quick-and-easy weeknight dinner.
No ratings yet
Print Pin
Course: Dinner, Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 5 hours 15 minutes
Total Time: 5 hours 25 minutes
Servings: 8 servings
Calories: 702kcal
Author: Carolyn Thomas

Equipment

  • Knife & Cutting Board
  • Mixing Bowl
  • Measuring Utensils
  • Skillet
  • Freezer Safe Container optional
  • Slow Cooker

Ingredients

To Freeze:

  • 2 pounds chicken
  • 1 Tablespoon ground cumin
  • 3 Tablespoons Garam Masala
  • 2 inch piece fresh ginger
  • 2 teaspoons salt
  • 1 ½ cups plain yogurt
  • 1 Tablespoon oil olive, coconut, avocado
  • 1 large onion diced
  • 6 cloves garlic minced
  • 2 quarts crushed tomatoes
  • 1 Tablespoon sugar

To Serve:

  • 1 Tablespoon cornstarch
  • 1 ½ cups cream heavy cream, whipping cream, or coconut milk
  • 2 cups frozen peas
  • 8 cups cooked rice for serving
  • cilantro for garnish

Instructions

Directions to Freeze:

  • Cut chicken into bite-size pieces.
  • In a large bowl, add the chicken, spices, and yogurt. Stir to coat the chicken and allow to sit while you cook the onions.
  • In a skillet, heat 1 tablespoon of oil and sauté onions and garlic until the onions are translucent.
  • In your freezer bag or container, combine tomatoes, sugar, onions, and garlic.
  • Add marinated chicken slowly to the tomato mixture, including as much yogurt and spice marinade to the container as possible.
  • Seal the container completely and label it. Store masala curry in your freezer for up to 6 months.

Directions to Cook:

  • Remove the curry mixture from the freezer the day before you intend to cook it, and allow it to thaw in the refrigerator.
  • On the day you are ready to make your masala curry, pour the thawed chicken mixture into your slow cooker, cover, and cook the chicken on low for 5-6 hours.
  • When the chicken is cooked through, whisk cornstarch into 1⁄4 cup of heavy cream. 
  • Add cornstarch mixture, heavy cream, and peas to the slow cooker, stirring to combine. Cover and increase heat to high. 
  • Cook for 15 more minutes before serving over rice with cilantro garnish.

Nutrition

Calories: 702kcal | Carbohydrates: 77g | Protein: 28g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 988mg | Potassium: 1149mg | Fiber: 8g | Sugar: 18g | Vitamin A: 1606IU | Vitamin C: 40mg | Calcium: 215mg | Iron: 5mg
Tried this recipe?We want to see! Tag @homesteadingfamily on Instagram.