Masala Chicken

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Quick and easy masala chicken sandwich taken from my 30 Minute Indian book. This is a great snack or starter or can be served on cocktail sticks as canapés but here I’m making it into a sandwich. This is such an easy recipe, but it’s a flavour bomb! The crunchy bread with the cooling yoghurt and fresh salad leaves makes a great lunch.


5 boneless and skinless chicken thighs, cut into 1” pieces
Gram flour
70g natural yoghurt
1 tsp chilli powder
1 tsp dried fenugreek leaves
½ tsp garam masala
½ tsp salt
½ tsp ground cumin
2 onions, thinly sliced
4 tbsp natural yoghurt
1 tsp chilli powder
½ tsp salt
Handful fresh spinach
Seeded or Pitta bread


Dry roast the gram flour for 1 minute to bring out the flavour until it starts to smell toasty and is turning golden.
Add the flour to the yoghurt and mix the spices in.
Add 3-4 tbsp water to create a thick paste.
Coat the chicken pieces in the paste.
If there is time, marinade for 15 minutes.
Add 2-3 tbsp sunflower oil to the same pan and add the marinaded chicken in a single layer.
Cook for 5 minutes and then turn and cook for another 4 minutes until cooked through but not dried out.
Remove from the pan.
While cooking the chicken, in another pan, heat some oil and add the onions to cook for 9-10 minutes until golden.
In a bowl, add the yoghurt, chilli powder and salt and mix.
Spread some butter and the yoghurt over the bread and add the spinach leaves and the masala chicken pieces.
Top with some of the onions and serve.

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