5 from 3 votes
Chicken Masala
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.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
4
people
Calories:
450 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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: 4 people
Amount Per Serving
Calories 450
% 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.