• Sawa-San

Chicken Masala (Curry)

Serves 4


800 to 1000g Chicken with bones


- 1 Tbsp ginger/garlic paste (or freshly grated)

- 1 Onion pan fried, cooled and crushed

- 6 Tbsp yoghurt

- 1 tsp Garam Masala

- 1 tsp salt


- 1 onion cut roughly

- 3 tsp Coriander seeds

- 2 tsp Cumin seeds

- 1 tsp Tumeric

- 6 large dry chillies (de seeded)

- 2-3 Tbsp of water

Additional ingredients required for cooking

3 Tbsp vegetable oil

1 teaspoon Kashmiri chilli powder

1 teaspoon Garam Masala

200ml water

Season to taste with additional salt


To start with, use a large knife of meat cleaver to cut chicken into large chunks. For the marinade, in a large bowl add the chicken, ginger/garlic paste, yoghurt, garam masala and salt. Meanwhile, pan fry onion in 3-4 Tablespoons of oil on a relatively high heat. Cook until browned and crunchy. Set aside to cool, then crush with your hands and add into the marinade. Marinade the chicken for around 30-60 mins in the fridge.

While the chicken marinades, let’s make the paste. Start by using a small fry pan on low heat and add your dry spices which include the coriander seeds, cumin seeds and the dry chillies. Toss and move the pan around constantly for a few mins.

Combine all ingredients except water into a blender/food processor, ensuring it mixes well. Stop the machine and push down the mix and add water. Continue to blend until you obtain a smooth paste.

To cook the Chicken Masala, add 3 tablespoons of oil into a heavy based pan or casserole dish. On low-medium heat add your paste and mix into the oil, constantly moving the paste for around 8-10 mins.

Now, turn up the heat to high, and add your chicken with the marinade and cook for around 5 mins, turning regularly. Reduce the heat to medium and cook another 10 mins, uncovered, turning occasionally.

Once 10 mins is up, add in your Kashmiri chilli powder and stir well and reduce heat to low-medium allowing to cook another 10-15 mins. Then add your masala and cook a further 5 mins.

Finally, add your water, bring to the boil and turn the heat to low, covered with a lid for 15-20 mins.

Meanwhile prepare your Roti, Naan and rice.

Stir the curry one more time and then serve hot with rice, naan & roti.

Enjoy the beautifully rich aroma of this curry. You cannot help but eat too much of this.

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