Recipe for Creamy masala chicken


  • 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

Cooking Directions

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.

Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.

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.

Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.

Creamy masala chicken Photos

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