Fragrant Chicken Masala

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

Rating
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Cook's NoteThis recipe is also delicious with lamb cubes.
Entertainer's TipThis curry can be made in advance.
Product TipPromising not to absorb any odours or flavours, the Le Creuset Cast Iron glass enamel finish ensures a quick clean up after those family curries.
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INGREDIENTS

  • 6 tbsp. vegetable oil
  • 8 chicken thighs
  • 2 large onions, thinly sliced
  • 6–8 garlic cloves, crushed
  • 2 tbsp. grated fresh ginger
  • 2–3 green chillies, roughly chopped
  • 1 tsp turmeric
  • 6 cardamom pods
  • 3 cloves
  • 1 tsp freshly ground black pepper
  • 1 tsp coriander seeds
  • 1 cinnamon stick
  • 1 tbsp. chilli powder
  • 2 tsp cumin seeds
  • 1 tin (400g) chopped tomatoes
  • 1 cup chicken stock
  • salt to taste
  • 4 tbsp. Greek yoghurt
  • 2 tbsp. chopped coriander leaves
  • 1 lemon, sliced into 4 wedges

 

METHOD

Heat the oil in a heavy-based pan over medium heat. When hot, add the chicken thighs and sauté until browned. Remove once browned on all sides and set aside.

Add the onions, garlic, ginger, chillies and turmeric to the same pot and sauté until golden brown. Add the cardamom, cloves, black pepper, coriander, cinnamon stick, chilli powder and cumin seeds, and sauté for a minute or two.

Return the chicken to the pot, add the chopped tomatoes and stock, bring to the boil and then reduce heat to medium, cover and cook for 30–40 minutes.

Remove from the heat, season to taste and serve, topping each portion with a dollop of yoghurt and a sprinkling of coriander leaves, with a lemon wedge on the side.

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