Anjali's Masala Chicken (home Style) Recipe at MyDish

Anjali's Masala Chicken (home Style)

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  • 1. Firstly marinade the chicken. In a large bowl mix together the yogurt and turmeric. Add the chicken and rub all over massaging it into the meat. Cover and refrigerate for at least 2 hours (overnight would be ideal).
  • 2. Remove the chicken from the fridge and allow it to come to room temperature while you start the masala. Gently heat the vegetable oil in a large pan (enough to fit the chicken pieces) and add the cloves, green cardamom, bay leaves and cinnamon stick.
  • 3. Once they start sizzling and the green cardamom begins to turn white add the crushed cumin seeds and coriander seeds.
  • 4. Once they begin to sizzle add the onions. Stir well and allow to cook until they have turned soft and are starting to turn golden brown.
  • 5. Add the garlic, ginger and all the chillies and allow to cook for a further minute.
  • 6. Stir in the coriander powder, cumin powder and chilli powder and add a few tablespoons of water to prevent the spices from burning.
  • 7. Allow the masala to cook, leaving the spices to release their essential oils and aromas. This will take a few minutes and you will start to see a little oil rising to the surface. Stir often until it looks like all the masala has released most of its oils, adding a little more water if it starts to stick.
  • 8. Add the chicken pieces.
  • 9. Stir well and allow them to seal in the masala before adding in the chopped tomatoes and sugar. This should only take a few minutes.
  • 10. Top with enough water to just cover the chicken. Stir well and bring to a simmer. Cover and allow to cook for at least 45 minutes – 1 hour. Every 10 minutes or so, stir the masala chicken (carefully or the chicken will fall off the bones) to ensure nothing is sticking to the base of the pan.
  • 11. Once the chicken is cooked through and the essential oils have risen to the surface, stir through half the coriander.
  • 12. Taste and adjust the seasoning with salt and sugar.
  • 13. Squeeze in the lemon juice.
  • 14. Serve with more fresh coriander sprinkled on top, and with some pilau rice.

  • Tips

    • If you find that there is too much chilli heat once it is cooked, you can stir through some thick plain yoghurt before serving.


    • 8-12 chicken legs/thighs on the bone, skin removed
    • 2 tablespoons thick plain yoghurt
    • 1 teaspoon turmeric powder
    • 3 tablespoons vegetable oil
    • 6 cloves
    • 6 green cardamom pods
    • 3 bay leaves
    • 1 cinnamon stick
    • 2 teaspoons cumin seeds, coarsely crushed
    • 1 teaspoon coriander seeds, coarsely crushed
    • 2-3 onions, sliced
    • 3 cloves garlic, finely chopped
    • 2 inches root ginger, peeled and finely chopped
    • 6 green chillies, finely slice 3 of then, and stab the remaining 3 with a knife
    • 1 tablespoon coriander powder
    • 1-2 teaspoons chilli powder
    • 200g chopped tomatoes
    • 1 teaspoon sugar, to taste
    • 1 teaspoon salt, to taste
    • 3 tablespoons fresh coriander, chopped
    • juice of ½ lemon

    By Views 1135  Added Fri Feb 3 2012