Chicken Masala
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
50 mins
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Total Time
1 hr
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Servings
4 people
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Calories
450 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Masala
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Chicken Masala, or the Indian Murgh Masala is a delicious homemade chicken curry cooked in a spiced and spicy sauce that is flavourful and rich. It's the most basic chicken curry recipe that is wonderful in its simplicity, and it rivals any restaurant curry.
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Ingredients
- 1 kg chicken thighs 2.2 lb, boneless, skinless, cut into chunks
- 1 onion large
- 3 garlic cloves
- 2 cm ginger 1 tablespoon, fresh
- ½ cup tomato chopped
- 3 tablespoon ghee ( or vegetable oil)
- ½ teaspoon salt
- ⅛ teaspoon black pepper ground
- 1 cup water hot
- 1 tablespoon parsley fresh or coriander
- 2 tablespoon PLAIN yogurt ( optional)
Spices
- 2 bay leaf
- 5 cloves
- 4 cardamom pods
- 1 cinnamon stick small
- 1 tablespoon garam masala
- ½ tablespoon chilli powder
- 1 tablespoon Turmeric ground
- 1 tablespoon ground coriander
- ½ tablespoon cumin ground
Instructions
- Peel and quarter the onion, garlic and ginger and add them to a blender.
- Blitz everything to a paste.
- In a large pan, heat up the ghee, add the bay leaves, cinnamon stick, cloves and cinnamon and fry them for 30 seconds until they release their flavour.
- Add the onion paste and give everything a good stir, then leave to cook until the onion is translucent, stirring occasionally.
- Add the spices, stir well, and leave to cook for a further 30 seconds.
- In go the chopped tomatoes, give everything a good stir.
- Add the chicken, and mix well to coat it into the tomato paste.
- Place a lid on, and leave the chicken to cook until it releases all its liquid and it evaporates - stir occasionally.
- Once all the chicken is dry, add the hot water, give everything a good stir, and leave to cook for a further 15 minutes on a medium heat.
- If you wish to add yogurt at this stage, you can do so - I prefer to mix it with a bit of the hot liquid from the sauce to avoid curdling.
- Garnish with fresh parsley or coriander.
Notes
- If you see oil floating on the top of the sauce once the dish is ready, not to worry, that's a sign that the curry is cooked well and you have done a great job.
- The oil is essential for a good rich curry sauce, and that happens once the water is evaporated and the oil separates - you can spoon it off if you like.
- Do no add the hot water straight after the chicken has been added to the pan - it is crucial to let the chicken release its liquid firm and wait for it to evaporate before adding any more liquid.
- Once the masala is ready, you can scoop out as much of the whole spices as you can - the cooked cardamom pods, cinnamon stick and cloves are pretty bitter, and should not be eaten as such.
Nutrition Information
Show Details
Calories
450kcal
(23%)
Carbohydrates
10g
(3%)
Protein
50g
(100%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.04g
(2%)
Cholesterol
268mg
(89%)
Sodium
587mg
(24%)
Potassium
870mg
(19%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
532IU
(11%)
Vitamin C
11mg
(12%)
Calcium
96mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 10g | 3% |
| Protein | 50g | 100% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 268mg | 89% |
| Sodium | 587mg | 24% |
| Potassium | 870mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 532IU | 11% |
| Vitamin C | 11mg | 12% |
| Calcium | 96mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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