Chicken Beersala: Creamy, Spiced, and Simmered in a Beer-Infused Gravy

Chicken Beersala is your new weeknight flavor bomb — tender chicken in a rich, spiced tomato-cream sauce, simmered with a splash of malty ale for depth and complexity.

Think tikka masala meets pub night. The beer lifts the sauce, balances the spice, and makes every bite taste like something both familiar and brand new.

Ingredients (Serves 4)

For the Chicken

• 1½ lbs boneless chicken thighs or breasts, cut into chunks
• ½ cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp paprika or Kashmiri chili powder
• Salt and black pepper to taste

For the Beer Masala Sauce

• 2 tbsp butter or ghee
• 1 onion, finely diced
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 1 tsp cumin seeds or ground cumin
• 1 tsp ground coriander
• 1 tsp chili powder (adjust to taste)
• 1 tbsp tomato paste
• 1 cup crushed tomatoes
• ½ cup beer (amber ale, cream ale, or mild brown — avoid hoppy styles)
• ½ cup heavy cream or coconut milk
• Salt to taste
• Optional: 1 tsp honey or brown sugar for balance
• Optional: chopped cilantro for garnish

Instructions

Marinate the Chicken

• In a bowl, mix yogurt, lemon juice, spices, salt, and pepper.
• Toss chicken to coat. Cover and marinate for at least 30 minutes (or up to overnight).

Cook the Chicken

• Heat a skillet or pan over medium-high.
• Add a bit of oil and sear the chicken pieces in batches until golden brown (they don’t need to be fully cooked). Set aside.

Build the Beer Masala

• In the same pan, melt butter or ghee. Add onion and cook until soft and golden, 5–7 minutes.
• Stir in ginger, garlic, cumin, coriander, and chili powder. Cook for 1 minute until fragrant.
• Add tomato paste and stir. Cook another 1–2 minutes.
• Pour in crushed tomatoes and beer. Simmer uncovered for 8–10 minutes until slightly thickened.
• Stir in cream and optional sweetener. Return chicken to the pan and simmer until cooked through — about 10 minutes.

Finish & Serve

• Taste and adjust salt, spice, or sweetness.
• Garnish with chopped cilantro if desired. Serve hot.

Serving Suggestions

Serve With

• Steamed basmati rice or warm naan
• Roasted cauliflower or grilled veggies
• Beer-buttered flatbread for scooping

Garnish With

• Toasted cumin seeds or chili oil
• Yogurt drizzle or extra cream
• Chopped cilantro or fenugreek leaves

Beer Pairing

In the Sauce

• Amber ale or cream ale (malty and smooth)
• Brown ale for nutty depth
• Wheat beer or mild saison for a softer edge
• Avoid IPAs or sour beers — bitterness clashes with spice

In Your Glass

• The same beer as in the sauce
• Vienna lager for clean malt balance
• Spiced saison or biere de garde for complexity
• Milk stout if serving with extra heat or creamy richness

Final Thoughts

Chicken Beersala is spiced, creamy, and unexpected — a beer-forward spin on comfort food that doesn’t compromise on flavor or richness.

It’s a one-pan dish with a layered, craveable profile: heat, malt, cream, and a kick of something special in the back from the beer.

Cheers to spice, sizzle, and beer in your curry! 🍗🍺🔥

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