Quick and Easy Chicken Masala
Quick doesn’t mean you have to sacrifice on taste. Bursting with flavour, this quick and easy chicken masala will satisfy your weekend Indian craving. Not only is it healthier but it’ll cost you a fraction of what you'd hand over at your local takeaway.
In fact, this curry is so quick and easy to make, it’s a great weeknight option also.
For this recipe, I blitz the onions in my food processor to speed up the cooking process. We want the onions browned to make a darker, richer curry.
- This is a great make-ahead sauce. You can make the masala base at the weekend, store it in your fridge until you need it.
- If you are vegetarian – substitute the chicken for tofu.
- I used a mild chilli powder and omitted the chilli as I was cooking for my children – the recipe still tasted beautiful. I added some chilli flakes to my own dish at the end.
- 2 tbsp coconut oil
- 400g chicken thigh on the bone, fat trimmed
- 2 large onions
- ½ tsp salt
- 5 cloves of garlic
- 3 cm fresh ginger
- 1 green chilli
- 200g tinned tomato, plum
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- 1 tsp garam masala powder
- Large pinch of fresh coriander, chopped
- Blend the onions in your food processor.
- Heat coconut oil over a medium to high heat and sauté the onion paste. If it starts to stick, add a splash of water and stir.
- Add the salt to help the onions cook and stir.
- Put the ginger, garlic and chilli (if using) into your processor and whizz up to a paste.
- After 10 minutes of cooking the onions (should have browned a little) - add in the garlic, ginger and chilli paste.
- Once softened, chuck in the tinned tomatoes, stir until simmering.
- Reduce the heat and add the turmeric, chilli powder and garam masala. Cook until the tomatoes and onions start to break down and the masala dries up and becomes paste-like.
- Increase the heat and add chicken thighs into the masala paste. Stir well and cook for a few minutes. Reduce the heat to the low and put the lid on the pan. Leave to cook for about 25-30 minutes, stirring intermittently.
- Ensure the chicken is cooked through. To make the sauce more gravy-like, pour in a little hot water and stir before removing from the heat.
- Check the seasoning and adjust if necessary. Sprinkle on the coriander. Serve with a portion of rice.
Enjoy your quick and easy chicken masala.
Co-Founder, Pepper Hustle
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