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Chicken masala


chicken masala

Ingredients 24
Servings 4
Time 10 -15 min / 1 hour or overnight marinating

Ingredients

  • 4
    chicken breasts, cut into large chunks
  • salt and pepper
  • juice of 1 lemon
  • 1
    onion, quartered
  • 3
    garlic cloves, crushed
  • 5
    cm
    fresh ginger, peeled and cut into chunks
  • 20
    g
    chopped fresh parsley
  • 40
    g
    chopped fresh coriander
  • 375
    ml
    plain double-cream yoghurt
  • MASALA
  • 75
    g
    ghee (clarified butter) or oil
  • 1
    onion, thinly sliced
  • 1
    garlic clove, thinly sliced
  • 7
    ml
    chilli powder
  • 5
    ml
    ground cinnamon seeds from 10 cardamom pods
  • 5
    ml
    ground coriander
  • 10
    ml
    aniseed
  • 60
    ml
    plain double-cream yoghurt
  • 125
    ml
    water
  • TO FINISH
  • fresh coriander
  • TO SERVE
  • naan
  • fresh coriander sambal and limes
 

Method

30 min
 

1. Put the chicken in a non-metal dish, season with salt and pepper and add the lemon juice.

2. In a food processor, chop the onion, garlic and ginger. Add the fresh herbs and chop. Add the yoghurt and the lemon juice that was on the chicken. Pulse until smooth and pour over the chicken. Marinate for at least an hour but preferably overnight.

3. Reserve the marinade and thread the chicken onto skewers. Grill in the oven or braai over hot coals until golden brown on the outside.

4. Meanwhile, make the masala: heat the ghee or oil in a large pan. Fry the onion and garlic until soft, sprinkle the spices over and mix well. Stir-fry for 2 minutes. Add the reserved marinade, yoghurt and water and bring to the boil.

5. To finish: Add the chicken (still on the skewers) and heat well – about 5–10 minutes. Garnish with fresh coriander.

6. To serve: Serve with the naan, coriander sambal and fresh lime.

 

Read more on: chicken recipes
 

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