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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