Cookies on the website:

We use cookies on this site to ensure that we give you the best experience whilst using this service. Should you wish to change your cookie settings, you can do so at any time. For more information on the cookies used, please click here.


Chicken masala with basmati rice

By Nikki K on 24th Jul, 2014

Chicken masala with basmati rice


  1. Chop the onions as finely as possible. Heat the oil in a wide pan (N.B. you will need a lid later) and fry the onions on a medium heat until they are a deep brown throughout (but not burnt black). This always takes longer than I expect – about 30 minutes.
  2. Add the garlic, ginger, peppercorns, cinnamon, bay leaves, cloves and cardamom pod to the pan. Stir and then fry for a minute.
  3. Add the drained tomatoes and turmeric and continue to fry for another 5 minutes or so, until the mixture becomes a pulp.
  4. Add 150ml of water, stir and continue to cook until it reduces to a thick puree.
  5. Add the chicken thigh fillets – the pan needs to be wide enough to there is no more than a single layer. Coat the fillets in the masala puree. Don’t worry if it seems quite dry – water should come out of the chicken while it cooks. Put a lid on the pan and simmer gently for about 25 minutes, turning occasionally to avoid sticking.
  6. Meanwhile cook the rice according to packet instructions. Alternatively bring 1 ¾ cups water to the boil, add rice, lower the heat, cover and simmer gently for 10 minutes. Then remove from heat and leave with lid on for a further 10 minutes.
  7. When the chicken is cooked through, stir in the garam masala.
  8. Serve the chicken masala with the rice and a small side dish of natural yoghurt.

Recipe Notes

  • Serve this with a Spanish Rosado.
  • Use a food ring to pack the rice in to serve chef-style on each plate.
  • Garnish the plain yoghurt with a pinch of garam masala to make it look more interesting
  • The masala sauce can be made up to 2 days ahead. When you want to eat, simply heat up the masala to cook the chicken thigh fillets and also cook the rice.
  • Basmati rice has a lower glycaemic index than other white rice, so is more suitable for people with diabetes.
spicy  / rice  / indian  / curry  / chicken
Twitter Google + Facebook Pinterest LinkedIn Email