Chicken Masala

Chicken Masala is a pleasant curry that you very rarely see on restaurant menus outside of Asia. Lob in some green chillis and you have a chicken chilli masala!

Nutrition Facts

Servings: 4

Amount Per Serving % Daily Value*

Calories 299 14%

Calories from Fat 157

Total Fat 17.5g 26%

Saturated Fat 3.9g 19%

Unsaturated Fat 12.3g

Trans Fat 0.0g

Total Carbohydrate 9.1g 3%

Dietary Fibre 3.0g 12%

Sugars 2.3g

Protein 28.2g 56%

Cholesterol 82.5mgs 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

500 g (16 oz) chicken breast
1 medium onion, grated
5 tbsp thick yoghurt
2 tbsp garlic & ginger paste
1 tbsp tomato purée
1 tbsp creamed coconut
3 tbsp ghee or vegetable oil
1 tsp ghee or vegetable oil

Spice mix 1

2 cm (1″) cinnamon stick
3 cloves
½ tsp fennel seeds
Black seeds from 2 green cardamoms

Spice mix 2

1 tsp coriander seeds
1 tsp chilli powder
1 tsp turmeric
½ tsp ground cumin

Instructions

Heat 3 tbsp of ghee or oil in a pan and cook the onion over a medium-high heat for about 2 minutes.
Add Spice Mix 1, turn the heat down to low and cook gently for 10 minutes.
Add the garlic & ginger paste and cook for 2 minutes.
Add Spice Mix 2 and cook for a further 2 minutes.
Turn the heat up to medium and add in about half the yoghurt. Stir to incorporate then add the remaining yoghurt and stir in. Finally stir in the tomato purée.
Add about 250 ml (8 fl oz) of water, bring to the boil, cover and simmer gently for 20 minutes.
Heat a tsp of ghee or oil in a pan and brown the chicken.
Once the sauce is cooked add the chicken, cover and simmer for a further 20-30 minutes. Season and add the creamed coconut 10 minutes before the end.

Titli’s Tips

This dish also works well with fish and lamb – adjust the final cooking times accordingly.

If you want to make a chilli masala simply add some roughly chopped chillis into the sauce with the creamed coconut.