Ingredients

  • Serves 4 people
  • marinate:

    1 ½ kg chicken thighs (cut into cubes)

  • 1 cup yogurt

  • 5 garlic cloves (minced)

  • 2 tbsp ginger (freshly grated)

  • 1 tbsp curry powder

  • 1 tbsp paprika

  • 1 tbsp dried coriander

  • 1 tbsp garam masala

  • ½ tbsp chili powder (optional)

  • 1 tsp ground cumin

  • salt and pepper

  • juice of 1 lemon

     

  • sauce:

    3 tbsp vegetable oil 

  • 1 tbsp butter 

  • 1 onion (chopped) 

  • 2 tbsp ginger (freshly chopped) 

  • 5 garlic cloves (minced)

  • ½ cup water 

  • 1 L tomato juice or tomato puree 

  •  1 tbsp tomato paste 

  • 2 cups cream  

  • 2 tbsp ginger (freshly grated)

  • 1 tbsp curry powder

  • 1 tbsp paprika 

  • 1 tbsp dried coriander 

  • 1 tbsp garam masala  

  • fresh coriander (for garnish)

  • fresh red chilis (for garnish)

Indian Chicken Masala
Recipe Courtesy of
May Yacoubi

Indian Chicken Masala

Ah, who can resist the aromatic scent of simmering curry wafting out of the kitchen? The rich and creamy Indian Chicken Masala is such a huge crowd-pleaser that you can have it day after day. We love pouring it over our steamed basmati rice, or dipping our garlic naans into it. It’s one of those dishes that taste even better when kept overnight as the flavors get more concentrated each time. We doubt you would have any leftovers though!
  • Easy
  • 10 min
  • 15 min
  • 10 min
  • 2 steps
  • 28 Ingredients
  • Easy
  • 2 steps
  • 28 Ingredients
  • 10 min
  • 15 min
  • 10 min

Instructions

  1. Marinate and grill chicken

    • Add all the ingredients of the marinade into a mixing bowl, add to it the cut chicken and mix well. You can prepare this mixture up to 24 hours ahead of cooking and keep it covered in the fridge. 
    • Line the marinated chicken on a grilling oven rack lined with a baking tray and bake for 25-30 minutes in a 220°C preheated oven. 
    • Then place under the broiler to get the grill marks, which will add a tandoori oven like effect.


  2. Make sauce

    • In a large pot over medium to high heat, addthe oil and sauté the garlic, onion and ginger for 3-4 minutes before adding the tomato paste. Fry for a minute before adding the water, tomato juice, salt and pepper. 
    • When it reaches to a boil, we add the grilled chicken and the cooking cream. Bring it to another boil and leave to simmer for 10 minutes. 
    • Remove from heat and add the butter. Let it melt completely before serving the dish, garnish with fresh coriander and slices of red chili.


Plate and Serve!

Serve next to naan bread and basmati rice.

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Ingredients
  • Serves 4 people
  • marinate:

    1 ½ kg chicken thighs (cut into cubes)

  • 1 cup yogurt

  • 5 garlic cloves (minced)

  • 2 tbsp ginger (freshly grated)

  • 1 tbsp curry powder

  • 1 tbsp paprika

  • 1 tbsp dried coriander

  • 1 tbsp garam masala

  • ½ tbsp chili powder (optional)

  • 1 tsp ground cumin

  • salt and pepper

  • juice of 1 lemon

     

  • sauce:

    3 tbsp vegetable oil 

  • 1 tbsp butter 

  • 1 onion (chopped) 

  • 2 tbsp ginger (freshly chopped) 

  • 5 garlic cloves (minced)

  • ½ cup water 

  • 1 L tomato juice or tomato puree 

  •  1 tbsp tomato paste 

  • 2 cups cream  

  • 2 tbsp ginger (freshly grated)

  • 1 tbsp curry powder

  • 1 tbsp paprika 

  • 1 tbsp dried coriander 

  • 1 tbsp garam masala  

  • fresh coriander (for garnish)

  • fresh red chilis (for garnish)

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