Boneless Chicken Masala Curry
Tender boneless chicken and a rich, aromatic masala sauce, creating a vibrant curry full of flavour and spices that pairs perfectly with rice or bread. A simple yet satisfying choice for any meal.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Chicken (boneless)
- 100 ml Oil
- 2 Onions
- 1 tbsp Ginger
- 1 tbsp Garlic
- 300 g Tomatoes (canned)
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Salt
- 2 tbsp Water
- 300 ml Water
- 1 tbsp Dried Fenugreek Leaves
- 2 Bullet Chillies
- 1 tsp Cumin Powder
Instructions
- 1
Heat the oil in a large pan over medium heat until it becomes hot.
- 2
Add the chopped onions and cook for 4–5 minutes, stirring occasionally, until they turn golden brown.
- 3
Stir in the ginger and garlic, and let them cook for about 1–2 minutes until fragrant.
- 4
Add the canned tomatoes and cook for 3–4 minutes, stirring often, until they soften and blend into the mixture.
- 5
Sprinkle in the chilli powder, turmeric powder, and salt, then mix thoroughly so the spices coat the onions and tomatoes evenly.
- 6
To stop the spices from sticking, add a splash of water and cook the masala gently for another 3–4 minutes until it thickens and releases oil around the edges.
- 7
Add the boneless chicken, stirring well to coat them in the masala. Cook on medium heat until the chicken changes colour.
- 8
Pour in 300ml water to create a rich sauce, stir well, then cover the pan with a lid. Allow the curry to simmer gently for 15–20 minutes, stirring occasionally, until the chicken is tender and fully cooked.
- 9
Once done, mix in the dried fenugreek, cumin powder, and bullet chillies for added aroma and flavour.
- 10
Give the curry a final stir and serve hot with rice or naan.