Chicken Masala Recipe

Some days just call for a lazy day recipe and this is my go-to one for a spicy chicken dish that goes great with a piece of naan or some plain white rice.

  
My sister gave me an amazing book, “Heirloom Recipes from Pakistan”, compiled by the Pakistan Women’s Association of the Philippines, Inc. The proceeds from the sale of this book go to charity work supported by the association. The recipes are fast and tasty with minimum ingredients. Whenever I pick a recipe from this book, I feel the assurance of collective wisdom and years of experince backing me!

 
So, sharing a recipe of Masala Chicken from this book. Typing it out for your ease with some of my adjustments and below is the original recipe from the book by Rakhsanda Mughal. 

Ingredients:

Chicken (boneless or with bones) 1 kg

Yogurt 2 cups

Medium tomatoes 5-6 (I’m too lazy to peel and just chop)

Green chilies, chopped 5-6 ( I sometimes alternate with chilli powder) 

Corriander leaves, chopped one bunch

Chaat masala powder 1 tablespoon

Garam masala 1 tablespoon 

Salt to taste

Oil 3 tablespoon 

How to:

Put a pot on medium heat and add the chicken. Cook till it changes colors to a light brown and all the liquid evaporates. Add tomatoes and green chilies (you can also add chilli powder in place of the green chillies). Cook for another 5 minutes over low heat and let the tomatoes form into a paste. Add oil and cook for another minute. Put the yogurt in a bowl. Add salt, chaat masala and garam masala and mix well. Pour the yogurt mixture over the chicken and cook for ten minutes over low heat. Sprinkle with chopped corriander. You can eat with plain white recipe or naan.

  
Do try the recipe and let me know how it turns out! 

One thought on “Chicken Masala Recipe

  1. Hi quick question… there is no garlic paste in it , kind of weird as Pakistani cooking requires that , because of the stink chicken carries if with bones … so garlic or even just ginger is a must .. Also 2 cups of yogurt way too much for 1kg chicken , it’s gravy / masala cannot sustain such tartness because of so much yogurt mentioned… a suggestion only … you are doing a great job !
    Fellow Pakistani Canadain

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