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Chicken Massala


4 skinned chicken breasts diced.

1 ½ tsp salt

4 tbsp yoghurt

2 tbsp cumin powder

2 tsp tandoori masala

½ tsp methi leaves

15g crushed garlic

25g peeled ginger - chopped  

3-4 chopped green chillies 

2 tsp red chilli powder

2 tbsp oil 

Mix and marinade the chicken ideally overnight or a couple of hours

Sauce – stage 1 ingredients

1 tin chopped tomatoes blended or use 350ml passata 

15g crushed ginger

15g crushed garlic

2 chopped fresh green chillies

5 cloves

4 green cardamom

1 tsp salt

1-2 tsp paprika

Sauce – stage 2 ingredients

150g butter

130ml double cream

2 tbsp tomato puree

1-2 tsp honey

1 lime juiced

½ tsp methi leaves

3 tsp cumin powder

1 tsp garam masala


Marinated Chicken

Pre heat oven to 200C - cook the chicken in a foil covered oven proof dish for 30-35 minutes then drain and put chicken aside.

Stage 1

Make the sauce by frying the ginger, garlic, chillies, cloves, cardamom and salt in 2 tbsp oil for a couple of minutes.

Then add the tomatoes and bring to a boil then simmer for 25 - 30 minutes until sauce has thickened. Sieve the sauce and set aside.

Stage 2

Melt butter in wok and add cumin powder

Add sieved sauce, tomato puree and honey and stir again.

Mix and bring to a simmer.

After 5-10 minutes add the crushed dried methi leaves and lime juice.

Simmer sauce for approx. 10 minutes to reduce.

On low heat add double cream, stir, then the cooked chicken and garam masala.

Heat through and garnish with fresh coriander leaves.

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