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This garam masala chicken in creamy mushroom sauce was a total kitchen improvisation on a busy day when I needed something quick and flavorful for the family. The bold, aromatic garam masala spices paired beautifully with tender chicken strips, while the rich, velvety mushroom sauce wrapped everything in cozy, creamy goodness.
My husband was coming home, and I had a dozen other things going on. So, I decided to combine some spices I had in the pantry with the chicken. I thought about adding curry powder, but I said no—I was craving something deeper, something bolder. So I added garam masala, and I’m so glad I did.
What I love about this recipe is how effortlessly it comes together, yet it tastes like you’ve spent hours in the kitchen. The garam masala brings a deep warmth without overpowering the dish, and the sauce has the perfect balance of earthiness and silkiness. Whether you serve it over rice or noodles, this dish is family-friendly comfort food you’ll want to make again and again. If you love chicken recipes, then try Baked BBQ Chicken Drumsticks, Sweet, Spicy, & Crispy Asian Chicken, and Sticky Orange Chicken Recipe.
Table of Contents
Recipe Overview
Cuisine: Fusion (Indian-inspired meets Western comfort)
Cooking Method: Stovetop Sautéing and Simmering
Skill Required: Beginner to Intermediate
Signature Taste: Bold, aromatic spices from garam masala balanced by a rich, velvety mushroom cream sauce
Diet Info: High-protein, can be made dairy-free with plant-based cream alternatives
Why You Will Love This Recipe
Quick and dependable: This is a very go-to, easy meal recipe—perfect for busy weeknights.
Versatile: Swap mushrooms for other veggies, or adjust the garam masala to your taste.
Lunchbox friendly: It’s great for sending in the lunchbox for your spouse or yourself.
Perfect for meal prep: It reheats beautifully and tastes just as good the next day.
Ingredients
Chicken breast: Tender, lean protein that soaks up the bold spices and creamy sauce. Slice the chicken thinly for faster, even cooking and juicier texture.
Olive oil: Extra virgin olive oil adds richness and helps brown the chicken and sauté the vegetables.
Garlic powder: Delivers a mellow garlic flavor throughout the dish.
Paprika: Offers a sweet earthiness with a pop of color.
Smoked paprika: Infuses a subtle smokiness that deepens the flavor.
Garam masala: The star spice blend—warm, bold, and fragrant.
Black pepper: Adds subtle heat, boosting the overall spice profile.
Salt: Season in layers! Add half to the chicken and the rest to the sauce for balanced flavor.
Fresh garlic (minced): Intensifies the savory base with its pungent aroma.
All-purpose flour: Helps lightly coat the chicken for a better sear.
Onion: Slice onions thinly so they caramelize slightly, adding sweetness that balances the bold spices.
Cornstarch: Gently thickens the sauce for a velvety texture.
Fresh mushrooms: Use a mix of mushrooms (like cremini and shiitake) for added depth and umami beyond the basic button variety.
Half-and-half: For a richer sauce, swap half-and-half with heavy cream; for a lighter version, use whole milk — both work beautifully.
How to Make Garam Masala Chicken in Creamy Mushroom Sauce
Slice the chicken breasts into thinner strips for even cooking.
In a bowl, combine the chicken strips with garlic powder, paprika, smoked paprika, garam masala, black pepper, and ½ teaspoon salt. Mix well, then add the flour and toss until evenly coated.
Heat 2 tablespoons of olive oil in a large pan over high heat. Add the seasoned chicken and cook for about 8 minutes or until fully cooked. Remove from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of olive oil, along with the onions and mushrooms. Sauté for about 5 minutes, until the onions are translucent and the mushrooms are tender. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the half-and-half, season with the remaining ½ teaspoon salt and a little more black pepper, and stir to combine.
In a small bowl, dissolve the cornstarch in 3 tablespoons of water. Then, add 3 tablespoons of the hot milk mixture from the pan and stir well. Pour this mixture back into the pan, stirring continuously, until the sauce slightly thickens.
Return the chicken strips to the pan and let them simmer for a few more minutes, allowing the flavors to meld.
Serving Suggestions
Serve this garam masala chicken in creamy mushroom sauce over fluffy basmati rice to soak up every drop of that creamy sauce, or ladle it onto noodles for a heartier, cozy feel. Try it with garlic butter rice and enjoy.
If you prefer something lighter, pair it with garlic naan or toasted sourdough — the kind of bread you’ll want to swipe through the last bits of sauce on your plate. On the side, a simple roasted vegetable medley balances the richness beautifully.
Variations and Substitutes
Protein Swap: This recipe works beautifully with turkey breast, boneless chicken thighs, or shrimp.
Dairy-Free Option: Replace half-and-half with full-fat coconut or almond milk for a creamy texture without the dairy. The coconut milk also adds a subtle tropical note that pairs nicely with garam masala.
Spice Adjustments: If you prefer a milder flavor, reduce the garam masala and paprika slightly. For more heat, toss in a pinch of cayenne pepper or red chili flakes.
Vegetable Variations: Not a mushroom lover? Swap them out for bell peppers or sliced carrots. Onions and garlic are key flavor builders, so it is best to keep those in.
Recipe Tips
Slice for Success: Cutting your chicken breasts into strips ensures quicker, more even cooking — no dry, overcooked edges here!
Flavor Boost: You can add a little extra sprinkle of garam masala in the sauce while it simmers for more kick of flavor.
Avoid Overcooking: Since the chicken returns to the sauce for a final simmer, cook it just until done the first time; this keeps it juicy and tender. Overcooking can make chicken rubbery.
Storage Tips
Refrigerator: This dish stores beautifully, making it perfect for leftovers or meal prep. Allow the chicken and sauce to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days.
Freezer: Place the cooled chicken and sauce into a freezer-safe container and freeze for up to 2 months. Keep in mind, creamy sauces can sometimes separate slightly when thawed, but a gentle stir while reheating usually brings them back together.
Reheating Tips: For best texture, reheat the chicken and sauce in a skillet over medium-low heat on the stovetop, stirring occasionally. Add a splash of milk, cream, or water to loosen the sauce if it has thickened.
You can also heat in a microwave-safe container in 30-second bursts, stirring between each, until warmed.
Frequently Asked Questions
Garam masala has a unique, warm, slightly sweet, and earthy flavor that’s hard to fully replace. However, try using curry powder or a mix of cumin, coriander, and cinnamon as a stand-in. Just note that the flavor will be slightly different.
The key is not to overcook the chicken during the first sauté. Since the chicken finishes cooking when it simmers in the sauce, slightly undercooking it first helps keep it juicy and tender.
Yes, this recipe is perfect for meal prep. Store it in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, so add a splash of milk or broth when reheating.
More Delicious Chicken Recipes
Garam Masala Chicken in Creamy Mushroom Sauce
Ingredients
- 1½ pounds chicken breast, cut into strips
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- 1½ teaspoons garam masala
- ½ teaspoon black pepper
- 1 teaspoon salt, divided
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 medium onion, sliced
- 1 tablespoon cornstarch
- 3 cups fresh mushrooms, halved and sliced
- 2½ cups half-and-half, or milk or heavy cream
Instructions
- Slice the chicken breasts into thinner strips for even cooking.
- In a bowl, combine the chicken strips with garlic powder, paprika, smoked paprika, garam masala, black pepper, and ½ teaspoon salt. Mix well, then add the flour and toss until evenly coated.
- Heat 2 tablespoons of olive oil in a large pan over high heat. Add the seasoned chicken and cook for about 8 minutes or until fully cooked. Remove from the pan and set aside.
- In the same pan, add the remaining 2 tablespoons of olive oil, along with the onions and mushrooms. Sauté for about 5 minutes, until the onions are translucent and the mushrooms are tender. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in the half-and-half, season with the remaining ½ teaspoon salt and a little more black pepper, and stir to combine.
- In a small bowl, dissolve the cornstarch in 3 tablespoons of water. Then, add 3 tablespoons of the hot milk mixture from the pan and stir well. Pour this mixture back into the pan, stirring continuously, until the sauce slightly thickens.
- Return the chicken strips to the pan and let them simmer for a few more minutes, allowing the flavors to meld.
