Masala chicken (masala murg)
- Published: 19 Aug 21
- Updated: 25 Mar 24
Chetna Makan’s easy masala chicken recipe (masala murg) is packed with flavour. Coat chicken thighs in gram flour and spices, then pan fry.
Recipe taken from Chetna’s 30-Minute Indian (£20, Mitchell Beazley), out now.
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Serves 4 -
Hands-on time 20 min
Nutrition
- Calories
- 223kcals
- Fat
- 11.9g (2g saturated)
- Protein
- 19.8g
- Carbohydrates
- 8.2g (1.7g sugars)
- Fibre
- 1.8g
- Salt
- 1g
delicious. tips
Chetna says: This chicken dish is flavourful enough to serve on its own, although it’s also great with my ginger and chilli chutney (part of this recipe for sour and spicy potatoes).
Prepare to the end of step 2 up to 12 hours ahead. Store covered in the fridge until ready to cook.
Black salt (kala namak) is a kiln-fired rock salt with a savoury, slightly sulphurous quality. Black salt is a key ingredient in many chaat masala recipes, where it provides a distinctive umami note. Substitute Himalayan rock salt or fine sea salt if you need to.
Kasuri methi (fenugreek leaves) are commonly sold dried and crushed. They have a slightly sweet and nutty flavour that’s a little like a cross between celery and maple syrup. Finding a suitable substitute is tricky, but they’re versatile.