Masala Chicken

Masala Chicken


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.


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.

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Reviews (1)


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

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