Chicken Masala 🥘
You asked for another chicken curry recipe, so here it is guys! A favourite in Pakistan, and usually made with chicken on the bone but I’ve done a boneless version for you all which is just as good!
I love pairing this with fluffy naans and goes really well with rice too!
Check out my recipe below and remember to save for later!
Ingredients – serves 3/4
500g Chicken thighs or breast (cut into 1 1/2 inch pieces)
1/4 cup Corn oil
400g Tinned chopped tomatoes
5 Garlic cloves, minced or grated
1 inch piece Ginger, grated
4 Green chillies, whole or sliced
1 tsp Salt, or to taste
1/2 tsp Garam masala (Shan brand)
1/4 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Cumin powder
A few Black pepper corns (or 1/4 tsp ground)
1/2 tsp Red chilli powder, or to taste
4 tbsp Natural yogurt
1/4 cup Water
Fresh Coriander, chopped finely
Fresh ginger, finely sliced (optional garnish)
Method –
Step 1 – In a pan, on medium heat, add the oil. Once hot, add the chopped tomatoes. Keep stirring until the water starts to evaporate and the oil starts to separate from the tomatoes. Now add the garlic and ginger, frying till fragrant. Next add the dry spices and fry for a further minute.
Now we add the chicken, mixing in well with the masala and frying for another few minutes.
Step 2 – Add the green chillies and yogurt to the masala and stir fry for a few minutes, then add the water, stir and simmer for 20 minutes (or until the chicken has cooked through).
Step 3 – Top with the fresh coriander and ginger. Enjoy!!!
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