Parveen Ashraf’s Chicken Masala
Another great recipe from the Spice Queen. Not to be confused with chicken tikka masala this is a great family recipe that Parveen makes for her own family twice a week!
Ingredients
- 3 medium sized chicken fillets (1 kg approx)
- 2 medium sized onions, thinly sliced
- 1 x 400g tin chopped tomatoes
- 6 cloves of garlic, crushed
- 6 tbsp of vegetable oil
- 2 tsp chilli powder
- 2tsp garam masala
- ¼ tsp turmeric powder
- 2cm cube fresh root ginger, grated
- 2 tsp salt
- 3 tbsp of fresh coriander (stalk and leaves)
Method
Heat the oil in a heavy based steel pan and add onions. Fry the onions for 5 to 10 minutes or until they are a golden brown. On medium heat, add ginger and garlic, stir in and cook through for 1 minute.
Now add chilli powder, garam masala, turmeric and salt, stir fry for 1 minute. Keep the heat on a medium and enjoy the lovely aromas as the spices release all their flavours.
Add tomatoes and cook on medium heat for 10 minutes keep stirring, if the sauce sticks, add a dash of water. The oil will separate and the sauce should have a thick consistency now.
Simmer for 5 minutes allowing all the flavour to infuse.
Add chicken pieces, stir well, and make sure that all the chicken is covered in the sauce.
Turn heat up to high and continue stirring for 10 minutes. If sauce sticks, add a dash of water. Do not leave at this point; just keep stirring on high heat.
Add 100 ml of boiling water, add the coriander, stir through & simmer for 10 minutes.
Ingredients
- 3 medium sized chicken fillets (1 kg approx)
- 2 medium sized onions, thinly sliced
- 1 x 400g tin chopped tomatoes
- 6 cloves of garlic, crushed
- 6 tbsp of vegetable oil
- 2 tsp chilli powder
- 2tsp garam masala
- ¼ tsp turmeric powder
- 2cm cube fresh root ginger, grated
- 2 tsp salt
- 3 tbsp of fresh coriander (stalk and leaves)
Method
Heat the oil in a heavy based steel pan and add onions. Fry the onions for 5 to 10 minutes or until they are a golden brown. On medium heat, add ginger and garlic, stir in and cook through for 1 minute.
Now add chilli powder, garam masala, turmeric and salt, stir fry for 1 minute. Keep the heat on a medium and enjoy the lovely aromas as the spices release all their flavours.
Add tomatoes and cook on medium heat for 10 minutes keep stirring, if the sauce sticks, add a dash of water. The oil will separate and the sauce should have a thick consistency now.
Simmer for 5 minutes allowing all the flavour to infuse.
Add chicken pieces, stir well, and make sure that all the chicken is covered in the sauce.
Turn heat up to high and continue stirring for 10 minutes. If sauce sticks, add a dash of water. Do not leave at this point; just keep stirring on high heat.
Add 100 ml of boiling water, add the coriander, stir through & simmer for 10 minutes.
