Masala chicken

Masala chicken: An aromatic dish. Image: Carla Zinkfontein

Masala chicken: An aromatic dish packed with comforting flavours

Prepare a dish loaded with incredible flavours when you pull out this masala chicken recipe. It tastes great and is a feast for the eyes.

Masala chicken

Masala chicken: An aromatic dish. Image: Carla Zinkfontein

With the last few weeks of winter ahead of us, there is still time to pull out another comforting winter recipe. This masala chicken recipe is perfect for a chilly evening and will warm you up from the inside.

One bite of this chicken dish and you will be hooked for life. It will easily become one of your go-to chicken recipes.

Tips when preparing masala chicken

For a juicier result, follow the following easy tips:

  • Marinate the chicken for at least 30 minutes to one hour in a combination of 1 teaspoon turmeric powder, 2 tablespoons mustard oil, salt and 2 teaspoons curd and garlic paste.
  • Another great tip is to use fresh tomatoes instead of tomato puree.
  • Make sure you cook the chicken slowly as this will enhance the flavour and colour of the chicken even more.
  • If the chicken is fried in the masala until it releases oil, it will have a darker colour. If you prefer a deeper colour, you can also add Kashmiri red chilli powder.

Let us know in the comments of the recipe if you plan to prepare it.

Masala chicken recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: MainCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • 750 g chicken

  • 2 cups chopped onion

  • salt as required

  • 2 inches cinnamon stick

  • 2 green cardamom

  • 1 teaspoon ginger paste

  • 2 teaspoons coriander powder

  • 1 cup water

  • 2 teaspoons cumin powder

  • 1 tablespoon garam masala powder

  • 1 tablespoon ghee

  • 4 tablespoons mustard oil

  • 1/2 cup minced tomato

  • 3 teaspoons coriander leaves

  • 2 bay leaves

  • 1 black cardamom

  • 2 teaspoons garlic paste

  • 1 teaspoon powdered turmeric

  • 2 teaspoons red chilli powder

  • 2 green chillies

  • 2 teaspoons kasoori methi powder

Method

  • Wash and clean the chicken. Put it in some warm salted water and allow it to rest for 10 minutes and throw the water away and wash again. This helps to remove the smell of the chicken.   
  • Add the oil and ghee to a pan and heat over medium flame. When the oil is hot enough, add bay leaves and both the cardamom and cinnamon.
  • Saute for a minute and then add finely chopped onion into it. Cook till onions turn pink.
  • Then add the ginger-garlic paste. Fry for a minute and then add chicken pieces to it. Cook chicken for 2-3 minutes until it turns white.
  • Quickly, add red chilli powder, coriander powder, turmeric, cumin powder, and salt to taste. Stir to mix all the ingredients well with the chicken. Cook for a minute and then add finely chopped tomatoes and green chillies (slit and halved).
  • Reduce the flame and cook covered for 6-7 minutes and then uncovered till the chicken is browned.
  • Add one cup of water and cover the pan with a lid and cook for 2-4 minutes until the chicken is tender and soft.
  • Remove the lid and garnish with garam masala powder, coriander leaves, kasoori methi powder and cook on high flame till the oil separates.
  • Enjoy with butter naan, rice or roti.

Notes

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