Chicken Masala With Rice
Recipe rating
4.72 out of 5 based on 1646 reviews
Description
Delicious Chicken Masala With Rice using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 30 min. Enjoy!
Raw Ingredients
Tbsp Oil Onions Clove Root Ginger Tomato Tsp Chilli Flakes Tsp Ground Turmeric Tsp Garam Masala Tsp Ground Ginger Tsp Powder Tsp Ground Cumin Tsp Ground Coriander Tsp Methi Fenugreek Breasts Cubes Chillies Tbsp Coriander Salt Ground Pepper Rice Minutes Tbsp Butter Plain Yoghurt Cumin Seeds Cucumber
Ingredients With Quantity
- 5 Tbsp Vegetable Oil
- 3 Onions, Finely Chopped
- 1 Garlic Clove, Thinly Sliced
- 5Cm/2In Fresh Root Ginger, Thinly Sliced
- 1 Tomato, Roughly Chopped
- 1 1/2 Tsp Dried Red Chilli Flakes
- 1 1/2 Tsp Ground Turmeric
- 1 1/2 Tsp Garam Masala
- 1 1/2 Tsp Ground Ginger
- 1 1/2 Tsp Garlic Powder
- 1 1/2 Tsp Ground Cumin
- 1 1/2 Tsp Ground Coriander
- 1 1/2 Tsp Dried Methi (Fenugreek) Leaves
- 4 Chicken Breasts (About 125G/4Oz Each), Cut Into Small Cubes
- 2 Green Chillies
- 1 Tbsp Chopped Fresh Coriander
- Salt And Freshly Ground Black Pepper
- 400G/14Oz Long-Grain Rice, Rinsed And Soaked For 20 Minutes
- 1 Tbsp Butter
- 300G/10 1/2Oz Plain Yoghurt
- 1 Tsp Cumin Seeds
- 1/2 Cucumber, Peeled And Grated
Directions
- Make the curry
- Mix the oil and chopped onion in a bowl with the ground ginger, garlic, tomato paste, the tsp of spices and 2 tbsp of the water.
- Add the chicken and stir to coat in the spices, adding some additional water if necessary.
- Put the lid on the bowl, and marinate in the fridge for a day or more, turning the chicken over at least once or twice.
- Put a large heavy pan, preferably one of the large ones, with enough water to come halfway up the sides of the pan.
- Season the water with salt, add the spices and bring to the boil.
- Lower the heat and simmer gently for 15 mins, then add the coriander and chillies.
- Cook for 2 minutes, then remove the pan from the heat and add the butter.
- Remove the chicken from the refrigerator and slice the meat into strips.
- Cook the rice according to the pack instructions.
- Heat the pan again over a medium heat, and add the butter.
- Add the chicken and stir until just browned, then add the tomatoes and juice.
- Stir for 30 seconds, then add salt and pepper to taste.
- Turn down the heat and continue to cook for 10 mins until the chicken is cooked and tender.
- Meanwhile, make the yoghurt.
- Heat a frying pan, add a little olive oil and brown the cumin seeds for 2 3 mins.
- Then add the cucumbers and
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