If you have been craving a rich, aromatic plate of chicken masala that tastes like it came straight from a top Nairobi restaurant, you can now make it in your own kitchen with simple ingredients.
Food lovers say chicken masala remains one of Kenya’s most loved dishes because it balances heat, creaminess and deep spice flavour without being too complicated and for weekend we try it
What You Will Need:
For the chicken: 1kg chicken cut into pieces, 1 cup plain yoghurt, 1 tbsp ginger-garlic paste, 1 tsp turmeric, 1 tsp chili powder, salt and lemon juice.
For the masala sauce:3 tbsp cooking oil or ghee, 2 large onions finely chopped, 3 tomatoes blended, 2 tbsp tomato paste, 1 cup heavy cream or coconut milk, 1 tbsp ginger-garlic paste.
Spices: 2 tsp garam masala, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp black pepper, fresh coriander and 2 green chilies.
Method
Marinate chicken with yoghurt, turmeric, chili, ginger-garlic paste and salt for at least 1 hour.Heat oil in a sufuria, fry onions until golden brown. Add ginger-garlic paste, then tomatoes and tomato paste. Cook until oil separates.
Add cumin, coriander and garam masala. Stir well. Add marinated chicken and sear for 8 minutes.Pour in half a cup of water, cover and simmer for 20 minutes until tender.
Finish with cream, green chilies and fresh coriander.Serve hot with chapati or steamed rice.
