Creamy masala chicken

Creamy masala chicken

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(154 ratings)

Ready in 35-40 minutes

Easy

Serves 4
A mild chicken curry with oodles of flavour

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal541
  • fat42g
  • saturates23g
  • carbs6g
  • sugars0g
  • fibre1g
  • protein36g
  • salt0.32g
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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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp vegetable oil
  • 1 onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red chilli
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tsp ground turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 284ml carton double cream
  • juice of ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • basmati rice and naan bread, to serve

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.

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Comments, questions and tips

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hrichardso002
19th Sep, 2010
5.05
Quick, easy and tasty. Used half fat creme fraiche to reduce fat content.
ssg007
30th Jul, 2010
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
26th Jul, 2010
5.05
Found this quick and light, used half fat cream. Would recommend as this is the third time making it.
rhianthomas1984
23rd Jul, 2010
4.05
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
19th Jul, 2010
5.05
very nice and creamy. not over the top or to little. its perfect.
millere3
8th Jul, 2010
4.05
Very simple to make and tasted good.
tarinb
10th Jun, 2010
4.05
Excellent - easy and something the family will all eat :)
squirrel_pigeon
2nd Jun, 2010
4.05
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
29th May, 2010
5.05
Oops forgot to rate!!!
bonbon-1975
29th May, 2010
5.05
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!! :)

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