Chicken Chilli Masala

Name: Chicken Chilli Masala
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. ghee or vegetable oil, see GH Tip; 8 skinless boneless chicken thigh fillets, about 750g, each cut into 6-8 pieces; 1 large onion, finely chopped; 3 cm piece fresh root ginger, peeled and grated; 3 garlic cloves, crushed; 4 small red bird's-eye chillies, pierced with a sharp knife but left whole; 1 1/2 tsp. mild chilli powder; 2 tsp. cumin seeds; 4 tsp. garam masala; 2 x 400g tins plum tomatoes; 125 g frozen peas; Small handful fresh or dried curry leaves

For when nothing but a properly hot chicken curry will do! Serious spice lovers can eat the whole chillies along with the curry, but be warned it will be fiery! The curry leaves aren’t a garnish – frying them at the last minute with fresh spices adds an intense aromatic flavour that’s integral to the dish.

By The Good Housekeeping Cookery TeamPublished: 13 May 2021

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This spicy chicken curry is packed full of chillies, it's not for the faint hearted!

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

1 hr

Total Time:

1 hr 25 mins

Cal/Serv:

450

Ingredients

2 Tbsp.
ghee or vegetable oil, see GH Tip
8
skinless boneless chicken thigh fillets, about 750g, each cut into 6-8 pieces
1
large onion, finely chopped
3
cm piece fresh root ginger, peeled and grated
3
garlic cloves, crushed
4
small red bird's-eye chillies, pierced with a sharp knife but left whole
1 1/2 tsp.
mild chilli powder
2 tsp.
cumin seeds
4 tsp.
garam masala
2
x 400g tins plum tomatoes
125 g
frozen peas
Small handful fresh or dried curry leaves

Directions

1. Step 1Heat 1tbsp ghee/oil in a wide pan (that has a lid) over medium-high heat. Add the chicken and brown in batches, if needed, for 5-6min. Remove to a plate and set aside.
2. Step 2Lower the heat and add the onion to the pan. Fry gently for 8-10min, stirring occasionally, until softened. Stir in ginger, garlic, chillies, chilli powder and ½ each of the cumin and garam masala and fry for 2min, until fragrant. Add tomatoes to the pan, rinse out the tins with 100ml water and add to the pan with a pinch of salt.
3. Step 3Bring sauce to the boil and bubble vigorously for 10min, stirring occasionally to help break up the tomatoes. Lower heat to medium, return chicken to the pan (along with any juices), partially cover with a lid and cook, stirring occasionally, for 25-30min, or until the sauce is reduced and concentrated and the chicken is tender.
4. Step 4Stir in the peas and cook, uncovered, for 5min more. Meanwhile, heat remaining ghee/oil in a small frying pan over medium heat. Add the reserved spices and curry leaves (careful – they may splutter) and fry for 30sec, until aromatic. Quickly pour the spice mixture over the curry and serve.

Get ahead

Make the curry to the end of step 3 a day ahead; cool, cover and chill. To serve, reheat until piping hot and complete recipe.

GH Tip

Ghee is clarified butter commonly used in Indian cookery. It adds a wonderful flavour and richness to dishes, especially when added towards the end of cooking, but you could use vegetable oil if preferred.