North Indian chicken masala

North Indian Chicken Masala

(Serves 2-3)


  • 4 chicken breasts, cut into 1 inch chunks
  • 250ml chicken stock
  • vegetable oil
  • 1 large onion, diced finely
  • 1 tbsp garlic & ginger paste
  • 1 tsp cumin seeds
  • 1 stick of cinnamon
  • 1 tsp mustard seeds
  • 2 bay leaves
  • 4 green cardamom pods
  • 1 tsp black peppercorns
  • 4 cloves
  • 1 tsp turmeric
  • 1 tsp cumin powder
  • 1 tbsp coriander powder
  • chilli powder to taste
  • 2 tsp paprika powder
  • 1 green chilli, finely chopped
  • 2 tbsps tomato puree
  • 1 tbsp garam masala
  • fresh coriander (small handful)
  • salt to taste
  • rice


  1. Heat the veg oil in large pan. Once it’s hot, throw in the cumin seeds, cinnamon, bay leaves, cardamoms, mustard seeds, black peppercorns and cloves.
  2. As soon as the whole spices start to sizzle, add the diced onions and fry them on a low-medium heat for at least 15 minutes until they are a dark golden colour.
  3. Now add the powdered spices, start with turmeric and coriander, then add each powdered spice, keep stirring, give it at least 30secs/1 minute before you add the next one.
  4. Now add the salt.
  5. Reduce the heat, add the garlic/ginger paste and cook for a couple of minutes.
  6. Add the chilli to the oil/spices and gently for a minute.
  7. Turn up the heat and add the chicken. Stir fry the chicken thoroughly until it’s well coated with the spices and oil.
  8. Add the tomato puree and the chicken stock, stir thoroughly and continue to cook for a couple of minutes.
  9. Turn the heat down to low and continue to cook until the chicken it is tender.
  10. Add the chopped coriander, stir it through.
  11. Serve on a bed of rice.