Creamy masala chicken

Creamy masala chicken

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(140 ratings)

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Cooking time

Ready in 35-40 minutes

Skill level

Easy

Servings

Serves 4

A mild chicken curry with oodles of flavour

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
541
protein
36g
carbs
6g
fat
42g
saturates
23g
fibre
1g
sugar
0g
salt
0.32g

Ingredients

  • 4 boneless, skinless chicken breasts, cubed
  • 3cm piece fresh root ginger, peeled and chopped
  • 2 garlic clove, chopped
  • 1 tsp mild chilli powder
  • 2 tbsp fresh coriander, chopped
  • juice of 1 lime
  • 2 tbsp vegetable oil
  • 1 onion
  • 1 red chilli
  • 1 tsp ground turmeric
  • 284ml carton double cream
  • juice of ½ lemon
  • basmati rice and naan bread, to serve

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Method

  1. Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
  2. Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
  3. Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
  4. Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.

Recipe from Good Food magazine, May 2004

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Comments

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lovelyjubly's picture
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Flavourless and the cream makes it very heavy.

stephski86's picture
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This was far too creamy for my liking, so much so that it overpowered any flavour. It seemed like a ridiculous amount of cream, really it needed half that amount. It seemed so much that for a second I panicked and thought I had read the recipe wrong! Ended up spooning out alot of the cream and adding more spice! Also added more lemon juice. I did like the marinade though, up until I added the cream it all smelled and looked delicious. Next time I think I'l add more fresh chillies and maybe some natural yoghurt (but nowhere near the amount this recipe suggests!!).

stephski86's picture
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This was far too creamy for my liking, so much so that it overpowered any flavour. It seemed like a ridiculous amount of cream, really it needed half that amount. It seemed so much that for a second I panicked and thought I had read the recipe wrong! Ended up spooning out alot of the cream and adding more spice! Also added more lemon juice. I did like the marinade though, up until I added the cream it all smelled and looked delicious. Next time I think I'l add more fresh chillies and maybe some natural yoghurt (but nowhere near the amount this recipe suggests!!).

stephski86's picture
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This was far too creamy for my liking, so much so that it overpowered any flavour. It seemed like a ridiculous amount of cream, really it needed half that amount. It seemed so much that for a second I panicked and thought I had read the recipe wrong! Ended up spooning out alot of the cream and adding more spice! Also added more lemon juice. I did like the marinade though, up until I added the cream it all smelled and looked delicious. Next time I think I'l add more fresh chillies and maybe some natural yoghurt (but nowhere near the amount this recipe suggests!!).

GuidoLondon's picture
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Left out some of the cream and replaced it with coconut cream. Excellent. Almost five stars.

melanieg40's picture
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This is a lovely meal for any time. Tried it as per recipe but not enough kick, so now I dont de seed the chilli and I add a tikka paste to the marinade (made myself from an indian cook book I have) this gives the chicken a lovely flavour!!! prob the best dish I've eaten from this site...mmmmmmmmmm del!!!!

amie301285's picture
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Lovely :)

hrichardso002's picture
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Quick, easy and tasty. Used half fat creme fraiche to reduce fat content.

ssg007's picture

Looks delicious! If you would like to learn how to cook other authentic Indian dishes in a hands on manner, why not try an Indian cookery class. There are Indian cookery classes running in St Albans. Use the following link, www.absoluteindiancookeryclasses.com

larcher's picture
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Found this quick and light, used half fat cream. Would recommend as this is the third time making it.

rhianthomas1984's picture
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Have made this twice now and although it was lovely, this time I found it quite bland. However this time I forgot to add the lime juice so maybe it had something to do with that?? Whatever the reason, I may try adding extra chilli powder next time to see if that makes a difference.

promarc's picture
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very nice and creamy. not over the top or to little. its perfect.

millere3's picture
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Very simple to make and tasted good.

tarinb's picture
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Excellent - easy and something the family will all eat :)

squirrel_pigeon's picture
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Made a few changes to this based on the reviews and my own experience. Added the chilli to the marinade rather than the onions; used 2 onions very thinly sliced and sweated them for about 20 minutes with the turmeric, a bit of cumin and ground coriander; and added the cream bit by bit, tasting as I went to make sure it wasn't overpowering - I only ended up using about half the carton in the end. Even then, it was a bit too creamy for my taste although my other half loved it, so will try it again using yoghurt next time.

bonbon-1975's picture
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Oops forgot to rate!!!

bonbon-1975's picture
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Mmmmm Yummy!! Made this tonite & followed the recipe exactly & it was absolutly delicious!! Will defenetly be making this again & again!! Full of flavour & not too spicy at all so even the kids cleared their plates!! :)

dragonma5306's picture
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I was very disappointed with this, especially after reading all the positive comments. The chicken smelled delicious as it cooked in the spices, but by the end after adding all the cream, all I could taste was the cream. Perhaps I did not add enough of the spices. May be better with creme fraiche, perhaps (and not so much of it).

melanieg40's picture
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Easy to cook and it looked lovely, but the cream made it far too sickly and I even used the Elmlea stuff. I think low fat yoghurt would be better and there is not enough spice either, although the chilli did give it a nice warmth. I have other recipes for low fat masala's that walk all over this one. Wont botgher again, but it fed us and it wasnt horrid, so I would def say try it to anyone else.

holsfisher's picture
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I love this recipe. I made it exactly as describe the first time, and it was really nice though very mild - I now make it every week but with a few adaptations. I cook the onions for a bit longer, and double the garlic/ginger/chilli to intensify the flavours. I also make with low fat yoghurt when I'm watching calories - fry the chicken until cooked through, then stir the yoghurt in for just long enough to heat through as boiling it will make it split. I also add the chillis to the marinade a lot of the time, instead of the onions, to let the flavours infuse more.

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