This Indian-inspired quick and easy chicken masala is tender, flavorful, and perfect for a busy weeknight! Simply marinate the chicken and bake.
My favorite dish to order in an Indian restaurant is Chicken Tikka Masala – chunks of chicken marinated in yogurt and spices, cooked in a tandoor oven, and then served with a creamy and flavorful tomato-based sauce. I’m drooling just thinking about it!
But tikka masala sauce isn’t particularly heart-healthy, so I only have this dish on special occasions.
When I want to capture the essence of that delicious meal, this quick and easy chicken masala is perfect! It’s super flavorful, and the yogurt makes the chicken exceptionally moist and flavorful.
And it’s so quick to prepare. Mix the marinade, allow the chicken to sit in it for a few hours, then throw everything in the oven. It’s a protein-packed dish that’s great for a busy weeknight!
How to make quick & easy chicken masala
The trick to this recipe is giving the chicken enough time to marinate. The rest of the steps can be accomplished in minutes.
Step 1: In a small bowl, add the yogurt, cilantro, olive oil, garam masala, salt, and garlic. Mix until well-combined.
Step 2: Dip the chicken breasts in the yogurt mixture, then place them in a gallon bag. Pour the remaining yogurt mixture over the chicken, then extract as much air as possible before sealing the bag.
Step 3: Squeeze the contents within the bag to make sure the yogurt completely coats all sides of the chicken.
Step 4: Place the bag in the refrigerator to marinate for at least 2 hours and up to 24 hours.
Step 5: Preheat the oven to 400°F.
Step 6: Arrange the sliced onion in a thin layer on a baking sheet.
Step 7: Remove the chicken breasts from the bag carefully so you don’t lose all of the marinade. Place the chicken breasts on top of the onion slices, spacing them out so the pieces don’t touch.
Step 8: Place the sheet in the oven and roast the chicken for about 40 minutes or until fully cooked through.
Serve with the onion slices and a side of cauliflower rice.
Making your own garam masala
Garam masala is an amazing blend of ground spices that’s great to have in your kitchen. You can find it in most grocery stores, but you can also make your own blend right at home!
Start with 1 tablespoon of cumin. Add 1½ teaspoons of coriander, cardamom, and black pepper; 1 teaspoon of cinnamon; and a ½ teaspoon of cloves and nutmeg. Mix everything together, then store in a spice jar in a cool, dry place.
Storage
If you have any leftovers, store the chicken in an airtight container in the refrigerator for 3-4 days.
You can enjoy as is, or try slicing up the chicken breast and serving it over a salad for a quick and tasty lunch!
Other delicious chicken breast recipes
Tired of the same old chicken breast recipes? Time to spice things up! Here are a few of my favorite delicious, non-boring ways to make chicken breast:
You can find more delicious and healthy chicken recipes in this roundup of diabetes-friendly chicken recipes.
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Quick and Easy Chicken Masala
Ingredients
- 1 cup plain nonfat yogurt
- ¼ cup fresh cilantro (chopped)
- 2 tablespoons olive oil (extra-virgin)
- 1 tablespoon garam masala
- 1 teaspoon Kosher salt
- 1 large garlic clove (minced)
- 1½ pounds boneless skinless chicken breasts
- 1 small onion (sliced)
Instructions
- In a small bowl, add the yogurt, cilantro, olive oil, garam masala, salt, and garlic. Mix until well-combined.1 cup plain nonfat yogurt, ¼ cup fresh cilantro, 2 tablespoons olive oil, 1 tablespoon garam masala, 1 teaspoon Kosher salt, 1 large garlic clove
- Dip the chicken breasts in the yogurt mixture, then place them in a gallon bag. Pour the remaining yogurt mixture over the chicken, then extract as much air as possible before sealing the bag.1½ pounds boneless skinless chicken breasts
- Squeeze the contents within the bag to make sure the yogurt completely coats all sides of the chicken.
- Place the bag in the refrigerator to marinate for at least 2 hours and up to 24 hours.
- Preheat the oven to 400°F.
- Arrange the sliced onion in a thin layer on a baking sheet.1 small onion
- Remove the chicken breasts from the bag carefully so you don’t lose all of the marinade. Place the chicken breasts on top of the onion slices, spacing them out so the pieces don’t touch.
- Place the sheet in the oven and roast the chicken for about 40 minutes or until fully cooked through.
Just ordered an Indian cookbook – hoping it will have a recipe for the cilantro jalapeno sauce. I love it too!
I was just craving Indian food the other night! This looks so easy and delicious! My absolute favorite thing at any Indian restaurant is the spicy cilantro jalapeno sauce. I could eat it on everything! Can’t wait to try this out!