Masala Chicken

    Masala Chicken

    Recipe Picture:Masala Chicken
    1

    Masala Chicken

    (4)
    55min


    4 people made this

    Known in India as 'Hara Masala Murgh' this is a very flavourful and fresh tasting recipe for chicken with fresh herbs. It is a welcome change from heavy spiced chicken curries.

    Ingredients
    Serves: 8 

    • 1 whole chicken, cut into 8 pieces
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 1 teaspoon salt
    • 1/2 cup (125ml) vegetable oil
    • 1 1/2 cups (375ml) plain yoghurt
    • 1/4 cup ground almonds
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground turmeric
    • 6 green chillies, mashed into a paste
    • 1 cup diced fresh coriander leaves
    • 1/4 cup diced fresh mint
    • 1 cup desiccated coconut
    • 1 pinch salt, to taste
    • 1 cup (250ml) water
    • 1/4 cup (60ml) cream

    Directions
    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Thoroughly rub chicken pieces with ginger paste, garlic paste and salt.
    2. Heat the oil in a large deep saucepan over medium-high heat. Fry the chicken pieces in the oil on both sides until well browned; about 5 minutes.
    3. Mix the yoghurt, almonds, cumin, coriander and turmeric together in a bowl.
    4. Pour the yoghurt mixture over the chicken and turn to coat; cook another 10 minutes.
    5. Stir the mashed chillies, coriander and mint into the saucepan; season with salt. Add the water and cover then reduce heat to low and continue cooking until the chicken is tender; about 20 minutes more.
    6. Stir the cream into the sauce just before removing from heat to serve.
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    Reviews and Ratings
    Global Ratings:
    (4)

    Reviews in English (4)

    by
    0

    We made this last night and loved it. We were a bit scared of the chilli so only put 3 in and we took some of the seeds out but we probably could have added quite a lot more before it was really spicy. I would definitly recommend this recipe for a yummy, take away style indian dish.  -  20 Aug 2010

    by
    8

    This is really good however my family can't handle a lot of spice so I made some adjustments for their tastes and mine. I didn't have fresh ginger or garlic so I just added some vegetable oil to the salt, 1 teaspoon of ginger powder and 1 1/2 teaspoons of garlic powder. Just put it all in the pan and stir so you don't have raw chicken all over your hands; it works just as well. I didn't have shredded coconut but I had coconut milk so I used around 1/2 a can and just didn't use the water and heavy cream. I prefer to use greek yogurt when cooking indian food but that is just my personal preference I also added 1 teaspoon of Garam Masala and did not add the chile peppers. This gave the recipe a much more subtle flavor which I enjoyed I put frozen peas in it for a vegetable and served it over rice.  -  24 Jun 2010  (Review from Allrecipes USA and Canada)

    by
    5

    This is an amazing Indian chicken recipe that will ''live'' with my family from now on. The sauce reminds me of an amazing vegetable dish that I had in my local Indian restaurant. I had only 4 chile peppers and the hotness was just right for us. The instruction doesn't say at what point you must add coconut, so I added at the end with cream and I used only 1/2 cup coconut. Thanks so much for a wonderful recipe.  -  18 Apr 2010  (Review from Allrecipes USA and Canada)

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