Chicken Masala

When I decided to make Murgh Masala (Chicken Masala) I was pretty excited but also kinda nervous as I was cooking for the family which meant  I was cooking for Dad who fancies himself as a bit of critique when it comes to non vegetarian dishes. Regardless I got to cooking, and to make a long story short, Dad essentially compared my dish to my Mum’s cooking so yeah I was pretty happy to say the least!!!
So yes, do try it out. Let me know how it goes. It’s a nice creamy masala  but without the calories as I use yoghurt instead of cream so you can sneak in the extra chappati or two into your plate. Check it out y’all!

Serves 4-6

What we need:

1 whole chicken, pre portioned and skinned
1 black cardamom
6 whole pepper corns
1  1/2 onions, finely chopped
4 garlic cloves, peeled and chopped
2 tbsp ginger, grated
3 tsp salt
1  tsp garam masala
1 tsp haldi
1/2 tsp chilli powder
1/2 tsp coriander powder
1/2 tin plum tomatoes
4 potatoes, peeled and cut into 4 (optional)
3 tbsp yoghurt
handful fresh coriander, chopped
4 tbsp olive oil

How we do:

  • Heat the oil in a non stick pot on medium-high heat. Add the cardomom and peppercorns. Once they begin to sizzle, add the onions.
  • Stir constantly for 5-7 minutes. Once they turn a slight golden colour, add the garlic and mix well. Now add the ginger and mix again.
  • Now add all of the dry spices and mix. Add the plum tomatoes at this point and mash well.
  • When the oil separtes from the masala, add the chicken pieces to the masala and stir on high heat for 10 minutes.
  • Within 10 minutes, you will see water forming in the pot. Then add the lid and stir every 2 minutes until the water reduces.
  • Add the peeled potatoes at this point (optional).
  • Add 1 cup of water and cook on low-medium heat for 30 minutes with the lid on, checking and stirring it every 5 minutes.
  • After half an hour, the meat should be soft and tender. At this point add the yoghurt and let it cook for 2 minutes. Turn the heat off. Add the fresh coriander and 1/4 tsp garam masala.
  • Put the lid back on and leave it for 10 minutes
  • BALLE BALLE! You’re done! Best served with hot chappatis or basmati rice.

Indian Chick Pea Curry (Cholay)


This is a classic North Indian recipe and tastes awesome with jeera (cumin seed) rice, chapatis or naan. Great as a vegetarian alternative at a dinner party. If you’ve ever tried this at a restaurant and liked it, I guarantee you will enjoy this recipe 100 times better!

Serves 2-4 What we need:

  • 1 cup raw or 1/2 can cooked chick peas (also called garbanzo beans)
  • 1tsp cumin seeds
  • 1tsp mustard seeds
  • 1 whole diced onion
  • 2 cloves fresh grated garlic
  • 1 tbsp fresh grated ginger
  • 1/2 can diced plum tomatoes (or 1 diced fresh tomato)
  • 2 tsp salt
  • 1/2 tsp garam masala
  • 1/2 tsp haldi (turmeric)
  • 1/2 tsp paprika/chilly powder
  • 1/2 tsp coriander powder
  • 1 tbsp yogurt
  • Handful of freshly chopped coriander

How we do:

  • If you are using chick peas out of a bag, soak them overnight. Cook in pressure cooker or large pot until tender( usually about 10-12 in pressure cooker). Add a little salt.
  • For the masala, in a pan heat the oil and butter on medium heat. Add the cumin seeds and mustard seeds.
  • When they begin to sizzle add the onion. Once golden add the ginger and garlic.
  • Cook for a couple more minutes. Then add the salt, garam masala, coriander powder and chilly powder. Mix well.
  • Then add the tomatoes.
  • Mix well and cook for about 3-5 minutes.
  • Now time to add the cooked chick peas from the pressure cooker! Mix with the masala and add 1 cup of water. Bring to boil on high heat. Add the yogurt and mix.
  • Sprinkle on the fresh coriander and you’re done.
    BALLE BALLE!