Dry Masala Chicken

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Preparation time
10 mins
Cooking time
20 mins
4 people
Meal course
Posted on
350 gram
Boneless chicken
2 tbsp
Olive oil
1 tbsp
Garlic and Ginger paste
1/2 tbsp
1/2 tbsp
Bell pepper
1/2 tbsp
Red chilli powder
1 tbsp
Corainder cumin powder
1 pinch
Cumin seeds
1 handful
coriander finely chopped
1/2 tbsp
Lemon Juice
Dry Masala Chicken

This chicken dish recipe was discovered by accident! Whilst making chicken tikka masala, before adding the yoghurt, yes, yoghurt (not cream) and tomatoes, I looked at the chicken and thought “this looks good as it is!”. I took a taste and realised that it was as good as it looked. It is made by simply sautéing some chicken and dry frying some herbs and spices.

Dry Masala Chicken

Recipe Type: Main
Cuisine: Indian
Author: Hanifa Hanid
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
This simple chicken dish can be made in 30 minutes and uses just a handful of ingredients. It is great with fresh roti!

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  1. Heat the oil in a large pan
  2. Add the garlic and ginger paste, salt, pepper and cumin seeds and cook for 1 minute
  3. Now add the chicken and cook on a high heat until chicken is sealed and turned from pink to white
  4. Now add all of the other spices including the coriander and cook on a high heat for 1 minute
  5. Add 1/4 cup of water and turn down the heat and simmer for 20 minutes
  6. If the water is drying up, add a little more but not too much
  7. Garnish with a little more chopped coriander and serve with chapattis / roti


  1. Nish said on July 1, 2013 Reply

    Dear Hanifa

    I made this yesterday. My dish does not look the same colour and I did make a few small amendments as your recipe inspired me to do so.

    I used a little less than 2TBSP as was using a non stick pan.

    I added in maybe 2 tsp of ginger and garlic. Also in step 2 I added in a chopped coriander stalks as I just love coriander.

    The colour of my dish is paler, however… MMMWWWWAAAAHHHHH.

    Thank you Hanifa Di

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    1. admin said on July 1, 2013 Reply

      Hi Nish,
      Don’t worry too much about the colour as long as the flavour is there.
      Sometimes I add a little red tandoori masala for a reddish hue but colours from the natural ingredients is best.
      Thank you for the compliments 🙂

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    2. admin said on August 20, 2013 Reply

      Your welcome. Never worry too much about the colour.
      Usually healthier food is not as vibrant sometimes.
      A lot of restaurants add colouring but it is not necessary as long as the taste is there.

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