Masala Chicken

    55 minutes

    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.

    4 people made this

    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

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (4)


    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


    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)


    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)

    Write a review

    Click on stars to rate