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Chicken Masala

Chicken Masala

by Nabeela Kauser
This bold and aromatic chicken masala brings together a punchy blend of spices and a rich, slow-cooked base. Perfect for those who enjoy deep, comforting flavours and a satisfying curry experience that pairs beautifully with rice or flatbreads.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 413 kcal

Ingredients

  • 600 g Chicken
  • 100 ml Oil
  • 2 Onions Finely Chopped
  • 3 Tomatoes
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 tsp Salt
  • 1 tsp Chilli Powder
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1/2 tsp Garam Masala
  • ½ tsp Turmeric Powder
  • 200 ml Water
  • 1 handful Coriander Leaves Chopped, For Garnish
  • 1 tbsp Dried Fenugreek

Instructions

  • Heat the oil in a deep pan over medium heat.
  • Add the finely chopped onion and sauté until golden brown, around 4-5 minutes.
  • Stir in the ginger-garlic paste and cook for 1–2 minutes until fragrant.
  • Cook the chicken for 5-6 minutes, stirring occasionally until it changes colour
  • Add the spices. Cook the spices for 3-4 minutes, stirring continuously to avoid burning.
  • Add the chopped tomatoes and cook for 5–7 minutes until the oil begins to separate from the masala.
  • Add the water, stir, cover with a lid and simmer for 15 minutes.
  • Garnish with chopped fresh coriander and dried fenugreek and serve hot with steamed basmati rice or chapati.

Video

Notes

Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 413kcalCarbohydrates: 10gProtein: 15gFat: 35gSaturated Fat: 5gTrans Fat: 0.2gCholesterol: 54mgSodium: 652mgPotassium: 477mgFibre: 3gSugar: 5gVitamin A: 1093IUVitamin C: 19mgVitamin D: 0.1µgCalcium: 45mgIron: 2mg
Keyword Chicken, Cooking, Curry, Food, Masala, Recipe
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