Creamy masala chicken

Recipe uploaded by

James Martin

68 ratings

Recipe by James Martin

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1. Video tutorial: Chopping an onion

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.

Per serving

541 kcalories, protein 36g, carbohydrate 6g, fat 42 g, saturated fat 23g, fibre 1g, salt 0.32 g

'I was delighted to try this, as we love curries. I didn't like handling the chillies - but the aromas were wonderful. I served it with mango rice and naan bread.'

Latest comments and suggestions

Results 61-80

• Shin

  04 February 2009

  Shin rated and commented on this recipe

  

  The marinade is fantastic - will definitely use it again for chicken skewers or something. The end product was quite citrus with the full lime and half lemon, l may have overdone it with the lemon at the end. Maybe just a little squeeze next time. If I make it again I'd definitely up the chilli quota and maybe add some almonds as suggested already or even some pineapple chunks. Needs a scatter of corriander at the end too. I'm off to get on the treadmill now...

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• Lorna

  04 February 2009

  Lorna rated and commented on this recipe

  

  This is absolutely gorgeous. I cook a lot of Indian food, including a lot of rather complicated recipes) but this recipe is super, despite being really quick and simple to make. A real success - everyone who tries it loves it and automatically asks me the secret of such a delicious dish!! Thank you James!

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• sheila

  22 February 2009

  sheila rated and commented on this recipe

  

  i make this dish for parties and all my friends love it. They all want the recipe !!!!! really easy to make and tastes delicious

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• Carolly

  23 February 2009

  Carolly rated and commented on this recipe

  

  this was lovely - better than a take away :)

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• redsunflower1

  02 March 2009

  redsunflower1 rated and commented on this recipe

  

  Loved this curry but found it tasted better before I added the lemon so added a tsp honey to lessen the tart taste.

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• Tracy

  06 March 2009

  Tracy rated and commented on this recipe

  

  Not sure if mine went wrong or not ??!! Sauce was too running for my liking, but had a lovely flavour ( even if i did go mental with the chilli ). I will defo use maranade for other dishes and have another bash with less chilli and after i've sust how to thicken up the sauce somehow !!??

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• blue_sphere

  07 March 2009

  blue_sphere rated and commented on this recipe

  

  Cooking this dish was the first time I made any type of curry from scratch. It turned out beautifully for me and it tasted delicious. I am now going to cook it for a second time and serve it up to the in-laws - wish me luck. A delicious and straightforward recipe with ingredients that you can pick up in most supermarkets.

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• Carolyn

  07 March 2009

  Carolyn commented on this recipe

  brilliant recipe. Full of flavour

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• Carolyn

  07 March 2009

  Carolyn rated this recipe

  

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• moose

  09 March 2009

  moose commented on this recipe

  Chose this as my first attempt at a curry from scratch. Thought it smelt amazing when cooking it, but too creamy at the end. I liked it, the chilli amount was spot on but my partner and his son found it too creamy. Will try a tomato based recipe next I think.

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• shaz

  14 April 2009

  shaz rated and commented on this recipe

  

  made this a few times as very easy and quick to cook and the flavour is lovely.

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• fairy4

  23 April 2009

  fairy4 rated and commented on this recipe

  

  a good recipe, family liked it

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• Fredwina

  29 April 2009

  Fredwina rated and commented on this recipe

  

  Really quick to make and much tastier than anything out of a jar :) Well worth trying

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• Lucy

  07 May 2009

  Lucy rated this recipe

  

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• favourites

  14 May 2009

  favourites rated and commented on this recipe

  

  Not sure what I did wrong here but thought it was very bland and only the lemon flavour came through???

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• DeirdreCooke

  04 June 2009

  DeirdreCooke commented on this recipe

  I've just made this curry for dinner with high expectations having read all the positive comments and what a disappointment! I won't be making this again and I'll stick to a fail proof chicken tikka from good old Ainsley instead!

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• Sarah

  12 July 2009

  Sarah commented on this recipe

  tasty and just the right amount of heat

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• Natster

  05 August 2009

  Natster rated and commented on this recipe

  

  This was a hit with the family, I used the whole chilli but not spicy at all so next time I will use 2 but it was lovely. Very easy to make, I will definately be making this again soon!

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• tom recipes

  10 August 2009

  tom recipes rated and commented on this recipe

  

  awsome, tastes just like chip shop curry

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• Pavithra

  15 August 2009

  Pavithra commented on this recipe

  It turns out to be quite a bland dish with too much of lemon!! there is no such dish as"bland" in our cuisine,especially in non-veg:) would recommend using twice the amount of chilli powder while cutting out the chillies and half the quantity of lemon! would be truly delicious:)

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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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Difficulty and servings

Serves 4

Preparation and cooking times

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

Per serving

541 kcalories, protein 36g, carbohydrate 6g, fat 42 g, saturated fat 23g, fibre 1g, salt 0.32 g

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