As a child, this dish was a weekly staple in our house; this was probably the only recipe my mum ever used when making chicken curry. Back then, chickens were always organic, free-range - we called them "native" chickens, and we only ever used whole chickens in this recipe (yes, with bones and all). I still follow the tradition and always always use only whole, organic chicken in all my curry recipes. But, if gnawing on bones isn't really your thing, you can use boneless, skinless chicken thighs and legs in this dish. Thighs and legs are way more succulent and flavorful than chicken breast, and therefore impart a more luxurious feel to the sauce.

This recipe itself is quite simple, with just three easy steps - marinating chicken, making the sauce and cooking the two together - done within an hour. The most important step here is to marinate your chicken overnight for maximum flavor, and bring it back to room temperature before cooking (simply leave it on your counter-top for about an hour before cooking).

Like all curries, Chicken Masala tastes even better the next day, so do remember to make more. Many a times, I use leftover chicken masala to make Pulav the next day. To make chicken pulav simply mix the curry with some pre-soaked basmati rice, water, salt, and garam masala and voila, you have another delicious meal ready within minutes. 

Enjoy this simple yet delicious curry and as always, feel free to leave any questions you may have in comments.