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Chicken Masala (Hot) By Ian Newbury

Chicken Masala (hot) from scratch. My own recipe


1kg chicken (pasta cut, as described by halal butcher, which is really small dice)

4 tablespoons oil

2 red onions, diced

2 tablespoons garlic ginger paste

4 large tomatoes diced

2 tablespoons tomato purée diluted

1 teaspoon fennel seeds

2 teaspoons extra hot chilli powder

7 fresh green finger chillies

2 teaspoons turmeric

2 teaspoons paprika

1 tablespoon cumin powder

1 tablespoon coriander powder

2 teaspoons garam masala

1 tablespoon salt

Coriander and lemon slices for garnish


Fry onions in 4 tablespoons of oil for about 10 mins with fennel seeds

Add garlic ginger paste and fry for a minute

Add tomatoes and diluted purée, stir and leave until tomatoes disappear and oil separates then add chillies

Add all spices and fry for further 5 mins

Add chicken, stir and leave until cooked through

Garnish with lemon slices and fresh coriander and enjoy


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