Johnson's Masala Chicken
Tender chicken thighs bathed in a creamy tomato-based masala sauce, balanced with coconut milk and fresh herbs. This indian ready in about 50 minutes pairs chicken thighs, large, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.2 lbs chicken thighs
- 1 large, finely chopped onion
- 3 cloves, minced garlic
- 3 medium, pureed tomato
- 1 can (14 oz) coconut milk
- 1 tbsp grated ginger
- 1.5 tbsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 2 tbsp vegetable oil
- to taste salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp oil in a large skillet over medium heat. Add chopped onion and cook for 5 minutes until translucent. Stir in garlic and grated ginger, cooking for 2 minutes until fragrant.
- Step 2: Add pureed tomatoes, coriander powder, cumin, turmeric, and garam masala. Stir well, cooking for 3 minutes until the oil separates from the sauce. Add chicken thighs, breaking them into 1-inch pieces. Cook for 5 minutes until browned on all sides.
- Step 3: Pour in coconut milk, ensuring the chicken is fully submerged. Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes, stirring occasionally until chicken is tender and the sauce thickens.
- Step 4: Adjust seasoning with salt. Serve with steamed jasmine rice or naan bread.
Frequently asked questions
How long does Johnson's Masala Chicken take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Johnson's Masala Chicken?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Johnson's Masala Chicken?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Johnson's Masala Chicken for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Johnson's Masala Chicken?
Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to indian dish. We make it weekly.
- ★★★★★
Absolutely wonderful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
