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Madhur Jaffrey Chicken Masala Recipe

Madhur Jaffrey Chicken Masala
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  1. Marinate the chicken. Mix yogurt, lemon juice and 1 teaspoon salt in a bowl. Add chicken pieces, coat well, cover and refrigerate 30–60 minutes (longer is better).
  2. Cook the onions. Heat oil or ghee in a large heavy-bottomed pot over medium heat. Add chopped onions and fry slowly until deep golden-brown (15–20 minutes), stirring frequently. This step builds sweetness and color.
  3. Add ginger and garlic. Stir in ginger and garlic pastes. Cook 2–3 minutes until the raw smell disappears.
  4. Bloom the spices. Add ground coriander, cumin, turmeric and chili powder. Stir 1 minute to toast the spices without burning.
  5. Add tomatoes. Stir in chopped or puréed tomatoes and 1 teaspoon salt. Cook 8–10 minutes on medium heat until the mixture becomes thick and oil starts separating (masala stage).
  6. Add marinated chicken. Add the chicken along with all the marinade. Stir well to coat every piece. Cook on medium-high 5–7 minutes, stirring occasionally, until chicken changes color and masala clings.
  7. Simmer to tenderness. Pour in ¾–1 cup water, bring to a gentle boil, then cover, reduce heat to low and simmer 25–35 minutes until chicken is tender and sauce thickens. Stir occasionally; add a splash more water if it gets too dry.
  8. Finish. Stir in garam masala. Taste and adjust salt or chili. Simmer uncovered 3–5 minutes to thicken further if needed. Garnish generously with fresh cilantro.

Ingredients

Scale
  • 1 kg (2.2 lbs) bone-in chicken pieces (thighs and drumsticks preferred, skin removed)
  • 4 tablespoons plain full-fat yogurt
  • 2 teaspoons lemon juice
  • 1 teaspoon salt (for marinade)
  • 4 tablespoons vegetable oil or ghee
  • 3 medium onions, finely chopped or blended
  • 1 tablespoon ginger paste (or 1½-inch fresh ginger, grated)
  • 1 tablespoon garlic paste (or 6 large cloves, minced)
  • 2 medium tomatoes, finely chopped or puréed (fresh or canned)
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1–1½ teaspoons red chili powder (adjust for heat)
  • 1 teaspoon garam masala
  • 1 teaspoon salt (or to taste)
  • ¾–1 cup water (adjust for desired thickness)
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Marinate the chicken. Mix yogurt, lemon juice, and 1 teaspoon salt in a bowl. Add chicken pieces, coat well, cover, and refrigerate 30–60 minutes (longer is better).
  2. Cook the onions. Heat oil or ghee in a large heavy-bottomed pot over medium heat. Add chopped onions and fry slowly until deep golden-brown (15–20 minutes), stirring frequently. This step builds sweetness and color.
  3. Add ginger and garlic. Stir in ginger and garlic pastes. Cook 2–3 minutes until the raw smell disappears.
  4. Bloom the spices. Add ground coriander, cumin, turmeric, and chili powder. Stir 1 minute to toast the spices without burning.
  5. Add tomatoes. Stir in chopped or puréed tomatoes and 1 teaspoon salt. Cook 8–10 minutes on medium heat until the mixture becomes thick and oil starts separating (masala stage).
  6. Add marinated chicken. Add the chicken along with all the marinade. Stir well to coat every piece. Cook on medium-high 5–7 minutes, stirring occasionally, until chicken changes color and masala clings.
  7. Simmer to tenderness. Pour in ¾–1 cup water, bring to a gentle boil, then cover, reduce heat to low, and simmer 25–35 minutes until chicken is tender and sauce thickens. Stir occasionally; add a splash more water if it gets too dry.
  8. Finish. Stir in garam masala. Taste and adjust salt or chili. Simmer uncovered 3–5 minutes to thicken further if needed. Garnish generously with fresh cilantro.

  9. Serve hot – the aroma alone will bring everyone to the table.

Find it online: https://britishrecipes.uk/madhur-jaffrey-chicken-masala/