Chicken masala

Chicken masala

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

The Spice Kitchen started with a basic chicken masala recipe on the menu twenty-four years ago. Despite many other changes in the restaurant, the chicken masala remains unaltered as it is a firm favourite! A traditional North Indian recipe, chicken masala works well as an everyday meal or served with all the trimmings and a vegetable biryani for a special occasion. This recipe is traditionally made with ground spices as this is faster and easier. Serve with steamed basmati or other long-grain rice.

Ingredients

Quantity Ingredient
2 tablespoons vegetable or canola oil
1 large onion, chopped
2 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon chilli powder
1 teaspoon turmeric
1 tablespoon Ginger paste
1 tablespoon Garlic paste
2 tablespoons plain yoghurt
1kg boneless, skinless chicken thighs, each cut into 3 pieces
1/2-1 teaspoon salt, or to taste
coriander leaves, chopped, to garnish

Method

  1. Heat the oil in a large heavy-based saucepan over a medium heat. Sauté the onion, stirring occasionally, for about 5 minutes, or until golden brown.
  2. Meanwhile, mix together the ground coriander, cumin, chilli powder and turmeric with 1–2 teaspoons water in a small bowl to make a paste.
  3. Add the ginger and garlic pastes to the onion and cook, stirring, for 2 minutes, then add the spice paste and stir for 10 seconds.
  4. Stir in the yoghurt, chicken and salt. The resulting sauce should have the consistency of a thick soup. If necessary, add up to 125 ml water, 2 teaspoons at a time, to obtain this consistency. (Some yoghurts have a runnier consistency than others.) Cover and simmer over a low heat for about 30 minutes, or until the chicken is cooked and tender.
  5. Garnish with the chopped coriander and serve.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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