Chetna Makan’s easy masala chicken recipe (masala murg) is packed with flavour. Coat chicken thighs in gram flour and spices, then pan fry.
Recipe taken from Chetna’s 30-Minute Indian (£20, Mitchell Beazley), out now.
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Ingredients
- 50g gram flour (also known as besan/chickpea flour)
- 70ml natural yogurt
- ½ tsp black salt (kala namak)
- 1 tsp kashmiri chilli powder (or regular chilli powder to taste)
- 1 tsp kasuri methi (dried fenugreek leaves)
- ½ tsp garam masala
- ½ tsp ground cumin
- 4 boneless, skinless free-range chicken thighs, cut into 5cm pieces
- 3 tbsp sunflower oil
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Method
- Heat a frying pan, add the flour and toast over a low heat for about 2 minutes or until it starts to change colour, stirring constantly.
- Put the toasted flour in a bowl with the yogurt, salt and spices and mix well. Add the chicken and turn in the mixture to coat well (see Make Ahead).
- Heat the oil in a pan. Carefully add the coated chicken pieces to the hot oil and cook over a medium to low heat for 8-10 minutes, turning halfway through, until golden and cooked through.
Nutrition
- 223kcals Calories
- 11.9g (2g saturated) Fat
- 19.8g Protein
- 8.2g (1.7g sugars) Carbs
- 1.8g Fibre
- 1g Salt
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