Desi-Stlye Chicken Maryland (One-Pan recipe)
There’s something incredibly satisfying about making a dish that’s full of flavour but doesn’t leave you with a pile of dishes to clean. This Creamy & Spiced Chicken Maryland Masala is exactly that—a one-pan chicken curry recipe that’s rich, aromatic, and surprisingly easy to pull off.
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Ingredients
Masala Powder
- 1tspcumin seeds
- 1tspcoriander seeds
- 6dry red chillies
- 1bay leaf
- 1incinnamon stick
- 4clove
- 4green cardamoms
- 1star anise
- 1mace flower
- 1/4nutmeg
- 1tbspKashmiri chilli powder
Chicken Curry
- 4chicken Maryland
- 1/2tspblack pepper
- 2medium onions, thinly sliced
- 1inpiece of ginger
- 5clove garlic
- 1/2cupyogurt
- 1/4cupcream
- 1tbspsugar
- Salt to taste
- 1tbsplemon juice
- 1/2cupoil, divided
- 1fresh coriander, for garnish
Nutrition (per serving)
Calories
257.5kcal (12.88%)
Protein
3.0g (6%)
Carbs
13.5g (4.91%)
Sugars
6.3g (12.5%)
Healthy Fat
10.0g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
How to make Desi-Stlye Chicken Maryland (One-Pan recipe)
Prepare the Masala Powder
Dry roast all the whole spices, except for the Kashmiri chilli powder, in a pan over low-medium heat until fragrant.
Let them cool slightly, then grind into a fine powder.
Mix in the Kashmiri chilli powder and set aside.
Marinate the Chicken
Pat dry the chicken Marylands and make small slits for better flavor absorption.
Rub with salt, black pepper, and 1 tablespoon of oil.
Set aside for 10–12 minutes.
Sear the Chicken
Heat 4 tablespoons of oil in a large skillet.
Sear the chicken for 3-4 minutes on each side until golden.
Add the prepared masala powder and toss to coat the chicken evenly.
Remove and set aside.
Prepare the Gravy
Grind ginger and garlic into a coarse paste.
In the same skillet, heat the remaining oil.
Add the sliced onions and sauté until soft and translucent.
Add the ginger-garlic paste and cook until the raw smell disappears.
Stir in the whisked yogurt and cook for 1-2 minutes.
Add the cream and continue cooking until the oil begins to separate.
Add sugar and salt to taste.
Return the seared chicken to the skillet.
Add lemon juice and toss well to coat in the gravy.
Cover and simmer on low heat for 10–12 minutes, or until the chicken is tender and cooked through.
Garnish with freshly chopped coriander and serve hot with steamed rice, jeera rice, or as a side with dal and roti.
Nutrition (per serving)
Nutrition (per serving)
Calories
257.5kcal (12.88%)
Protein
3.0g (6%)
Carbs
13.5g (4.91%)
Sugars
6.3g (12.5%)
Healthy Fat
10.0g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use chicken Marylands for deeper flavor and juicy, tender meat, or swap with just thighs or legs if preferred.
Whisk yogurt well to prevent curdling when added to the hot gravy.
Make the masala in advance and store it in an airtight jar for quick use later.
Adjust the number of dry red chillies to suit your spice preference.
FAQS
Can I use other cuts of chicken?
Yes, you can use chicken thighs or legs if you prefer.
How can I store leftover curry?
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Can I make this dish spicy?
Yes, you can add more dry red chillies or fresh chillies to increase the spice level.
What can I serve with this chicken curry?
This chicken curry pairs well with steamed rice, jeera rice, or flatbreads like roti.
Is this recipe suitable for meal prep?
Yes, this chicken curry is great for meal prep and can be made in advance.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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