Chicken Masala
This bold and aromatic chicken masala brings together a punchy blend of spices and a rich, slow-cooked base. Perfect for those who enjoy deep, comforting flavours and a satisfying curry experience that pairs beautifully with rice or flatbreads.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 600 g Chicken
- 100 ml Oil
- 2 Onions (Finely Chopped)
- 3 Tomatoes
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1/2 tsp Garam Masala
- ½ tsp Turmeric Powder
- 200 ml Water
- 1 handful Coriander Leaves (Chopped, For Garnish)
- 1 tbsp Dried Fenugreek
Instructions
- 1
Heat the oil in a deep pan over medium heat.
- 2
Add the finely chopped onion and sauté until golden brown, around 4-5 minutes.
- 3
Stir in the ginger-garlic paste and cook for 1–2 minutes until fragrant.
- 4
Cook the chicken for 5-6 minutes, stirring occasionally until it changes colour
- 5
Add the spices. Cook the spices for 3-4 minutes, stirring continuously to avoid burning.
- 6
Add the chopped tomatoes and cook for 5–7 minutes until the oil begins to separate from the masala.
- 7
Add the water, stir, cover with a lid and simmer for 15 minutes.
- 8
Garnish with chopped fresh coriander and dried fenugreek and serve hot with steamed basmati rice or chapati.