Saturday, 26 October 2013

Chicken Masala

My take on a classic, not to be confused with Chicken Tikka Masala. Chicken morsels cooked in butter, selected spices, herbs and single cream for added richness.


750gm fresh boneless chicken chunks, either breast or thigh meat,
2 medium red onions, finely chopped,
5 garlic cloves,
1 large piece ginger,
2-4 green chillies,
20gm fresh coriander, washed and chopped,
6 medium fresh tomatoes,
1tsp garam masala,
2tsp ground coriander,
1tsp turmeric powder,
1/2tsp ground black pepper,
1tsp chilli powder,
1tsp salt,
4tbsp olive oil,
50gm butter,
100ml single cream,

Serves 2-4

Cooking Instruction

Place garlic, ginger, chillies, fresh coriander in an herb mixer and blend a few times, until all ingredients have broken down and you have a herb mixture.

Take the tomatoes and either blend in a food processor until smooth as is or place in some boiling water for a few minutes, remove and allow to cool. Remove the skin and then blitz in a food processor, this removes the little bits of tomato skin which some people do not like.

In a fairly large wok or deep frying pan, one which has a lid, heat up the olive oil and butter on a medium heat, once the butter is melted throw in the onions and saute until they start turning brown.

Add the herb mixture and stir fry for a further 2 minutes, add the chicken chunks in and stir fry until all pieces of chicken turn white.

Pour in the blended tomatoes, stir in well, cover and simmer on a low heat for 40 minutes, stirring occasionally.

Sprinkle in the dried spices, salt and cook for a further 10 minutes with the lid off.

Pour in the single cream, stir and cook for a further 5 minutes.

Serve hot with some naan bread and rice.