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.
This recipe came together on a quiet weekend when I wanted something warm and comforting without too much effort. I had a few chicken Maryland and some whole spices, so...
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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.
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.
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.
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.
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.
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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