Chicken Masala

Chicken Masala

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Masala dishes are an Indian speciality; this chicken masala recipe is a fine combination of herbs, spices, fruit and nuts. Masala is normally served with rice.
Servings: 6
Calories: 744


  • 2 chickens each weighing 2 1/4 lbs
  • 2 walnut-sized pieces fresh root green ginger
  • 2 garlic cloves
  • 1 tsp salt
  • 1/2 tsp ground cardamon
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 2 tbsp lemon juice
  • 5 oz set yogurt
  • 4 oz blanched almonds
  • 1/2 cup seedless sultanas golden raisins
  • 1 oz butter
  • 8 floz water


  • Peel ginger and garlic, place in liquidiser with salt, cardamon, cinnamon, cayenne pepper and lemon juice; blend to a smooth masala paste.
  • Wash and dry chickens, cut in half and lay, cut side down, in heavy metal pan. Spread masala paste over them.
  • Liquidise yogurt with almonds and washed sultanas, then pour this mixture over chickens.
  • Melt butter and sprinkle over chickens. Cover with aluminium foil and leave to marinate for 2 hours at room temperature.
  • Preheat oven to 200°C (400°F) gas mark 6. Pour 125 ml (4 fl oz) 1/2 cup water around chickens, cover and cook for 20 minutes in oven.
  • Reduce temperature to 175° (325°F) gas mark 3, remove foil and roast chickens for 30 minutes longer, adding more water if required.
  • Serve chickens in the sauce, accompanied by rice prepared with saffron and paprika.
Calories: 744 kcal
Carbohydrates: 16 g
Protein: 49 g
Fat: 54g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 232 mg
Sodium: 615 mg
Potassium: 776 mg
Fiber: 3 g
Sugar: 9 g
Vitamin A: 2359 IU
Vitamin C: 9 mg
Calcium: 113 mg
Iron: 4 mg
Ingredients Chicken, Whole Chicken
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