Masala chicken recipes
Our top 3 of 4 Masala chicken recipes
- Anjali's Masala Chicken (home Style)
- Masala Chicken with Baby Spinach
- Coconutty Chicken Masala
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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
- 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.
Serve with a rice dish or Bombay potatoes.
- 500 g chicken thigh or breast meat
- 2 tbsp vegetable oil
- 2 whole red chillies dried
- 4 cloves
- 2 black cardamom pods
- 3 green cardamoms
- 2 large cinnamons stick
- 2 bay leaves
- 200g onions finely chopped
- 2 tsp garlic
- ½ tsp red chilli powder
- 2 tsp ginger
- ¼ tsp turmeric
- To taste salt
- 1 tsp ground coriander
- 2 tsp ground cumin
- 200g fresh tomatoes cut into 1/8 ths
- 250g baby spinach
- ½ tbsp vegetable oil
- 1 tsp garlic
- 1 large handful fresh coriander for cooking and garnish
- 1. Heat 2 tbsp of oil in a deep wide based pan, when the oil is hot add the whole spices and allow to sizzle for 1 minutes whilst the spices infuses the oil with its fragrance and flavours.
- 2. Add the onions and fry until soft and light brown in colour.
- 3. Add the garlic and ginger and allow the flavours to blend into the onion.
- 4. Now add the chicken pieces and saute for a few minutes to seal the pieces before adding the red chilli powder, salt, ground cumin & coriander, turmeric and fresh coriander.
- 5. Saute for a few minutes longer before adding the chopped tomatoes, stir well at this point and cook for a further 2 minutes.
- 6. Now add 100 ml water or to taste (depending on how much sauce you wish to create), bring to the boil and simmer gently for 15 minutes or until the chicken is cooked.
- 7. Now prepare the spinach by heating ½ tbsp of oil, add the garlic and the salt, sauté for 30 seconds before adding the spinach.
- 8. Mix the garlic and salt into the spinach, do not allow it to cook much beyond the wilting process then add to the chicken dish.
- 9. Stir in and allow the flavours to blend for a further 3 minutes.
- 2tbsp vegetable oil
- 2 large onions, finely sliced
- 2 garlic cloves, finely chopped
- 1 thumb sized piece root ginger, peeled and grated
- 2 green chillies, deseeded and finely chopped
- 1 ½ tsp ground coriander
- 1 ½tsp cumin seeds
- ¼ tsp ground turmeric
- 10 curry leaves
- 12 skinless and boneless free range chicken thighs, cut into bite size pieces
- 400g tin chopped tomatoes
- 300ml chicken stock
- 1 sachet barts creamed coconut
- small handful coriander, roughly chopped
- juice of 1 lime, plus extra wedges to serve
- 1. heat the oil in a large non stick pan, add the onion and fry over a low heat for 5mins, stirring frequently, until softened and slightly browned. Add the garlic, ginger, chilli, spices and curry leaves, season well and fry for 1min. Add the chicken, fry for 1min, then add the chopped tomatoes and chicken stock, bring to the boil, turn down the heat and simmer for 20mins or until the chicken is cooked and the sauce has reduced a little.
- 2. stir in the creamed coconut with the coriander, add lime juice to taste.