Tender boneless chicken and a rich, aromatic masala sauce, creating a vibrant curry full of flavour and spices that pairs perfectly with rice or bread. A simple yet satisfying choice for any meal.
Heat the oil in a large pan over medium heat until it becomes hot.
Add the chopped onions and cook for 4–5 minutes, stirring occasionally, until they turn golden brown.
Stir in the ginger and garlic, and let them cook for about 1–2 minutes until fragrant.
Add the canned tomatoes and cook for 3–4 minutes, stirring often, until they soften and blend into the mixture.
Sprinkle in the chilli powder, turmeric powder, and salt, then mix thoroughly so the spices coat the onions and tomatoes evenly.
To stop the spices from sticking, add a splash of water and cook the masala gently for another 3–4 minutes until it thickens and releases oil around the edges.
Add the boneless chicken, stirring well to coat them in the masala. Cook on medium heat until the chicken changes colour.
Pour in 300ml water to create a rich sauce, stir well, then cover the pan with a lid. Allow the curry to simmer gently for 15–20 minutes, stirring occasionally, until the chicken is tender and fully cooked.
Once done, mix in the dried fenugreek, cumin powder, and bullet chillies for added aroma and flavour.
Give the curry a final stir and serve hot with rice or naan.
Video
Latest comments (6)
Jazzy•
Is all this done on medium heat?
Nabeela Kauser•
Yes, cooking on medium heat works perfectly for this recipe.
Sophie•
Can i cut out the chillies and the chilli powder in order to make it mild
Nabeela Kauser•
Absolutely, you can leave them out for a milder curry!
Ahmad•
If I want to make double the amount of chicken how much should I increase the other ingredients by?
Nabeela Kauser•
You’d generally double everything, but go easy on the salt and chilli, adjust it as you taste.
Latest comments (6)
Is all this done on medium heat?
Yes, cooking on medium heat works perfectly for this recipe.
Can i cut out the chillies and the chilli powder in order to make it mild
Absolutely, you can leave them out for a milder curry!
If I want to make double the amount of chicken how much should I increase the other ingredients by?
You’d generally double everything, but go easy on the salt and chilli, adjust it as you taste.