Description
This chicken masala curry starts with a yogurt, garlic and ginger marinade, then simmers in a tomato-spice sauce until tender. Serve with naan or rice for a cosy, restaurant-style dinner that’s simple to make tonight.
Ingredients
Scale
For the marinade:
- Chicken pieces (your choice)
- 150 ml plain yogurt
- 1 tbsp vinegar
- 1 tbsp ginger (fresh, grated)
- 1 tbsp garlic (grated)
- 1 tbsp masala powder (it contains: cumin, fenugreek, cloves, black pepper, coriander, chilli, fennel seeds)
For the dish:
- 1 onion (medium, finely chopped)
- 1 tbsp garlic (chopped)
- 1 tbsp ginger (grated)
- 4 cardamom pods (crushed)
- 1 bay leaf
- 1 cinnamon stick
- 1 tbsp tomato paste
- 500 ml water
- 1 tsp salt and black pepper (to taste)
- 3 small dried red chillies (soaked in water, then crushed)
Instructions
- Prepare the marinade the night before, or at most 6 hours before cooking the dish.
- Wash the skinless chicken, then place the pieces in a large bag or a large bowl with: yogurt, ginger, crushed garlic, masala powder, and vinegar.
- Massage the chicken pieces well with the marinade, cover, and refrigerate.
- The next day, in a large pot over medium heat, sauté the onions for 2 minutes in a little olive oil.
- Then add the ginger, bay leaf, cardamom, cinnamon, salt, and pepper, and cook for at least 3 minutes.
- Add the chicken and crushed red chillies, and mix well for about 5 minutes.
- Now add the tomato paste and garlic paste, then cook until you start to see the juices and the sauce begins to thicken, then add the water.
- Simmer over low heat for 45 to 50 minutes (add water if needed without overdoing it).
- Serve the dish with homemade naan bread.
- Prep Time: 15 min
- marinating time: 6 hours
- Cook Time: 55 min
- Category: main dish
- Cuisine: Indian cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal