Recipe: Chicken Masala by Shimla Spice Restaurant, Shipley

Chicken Masala, recipe courtesy and © Shimla Spice Restaurant, Shipley

Chicken Masala (serves 4)  Shimla Spice


8lb                   chicken breast, diced
2                      large Spanish onion
4                      cloves of garlic
1                      chunk of ginger, ground
1 tbspn            ground coriander and cumin seeds, ground
8                      tomatoes, small chunks
1 tbspn            garam masala
1 tbspn            chilli powder
½ tbspn           salt
½ tbspn           turmeric powder
4                      green chillies
1 tsp                fenugreek leaves
8 tbspn            vegetable oil
fresh coriander, chopped


  1. Heat the oil in a pan. Add the onions and fry until they start to turn brown. Add a little water.
  1. Add the tomatoes, ginger, and garlic, and cook for 8-10 minutes.
  1. Add coriander and cumin seeds, chilli powder, salt, turmeric powder, garam masala and fenugreek leaves. Add a little water while stirring and cook for 10 minutes.
  1. Add the chicken and chillies and cook on a low heat.
  1. Put the lid on the pan for about 10-15 minutes; keep stirring so the spices don’t stick to the pan.
  1. Finally add the coriander leaves and stir them into the chicken and spices.

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