Masala Chicken
The quintessential Pakistani meat dish. A quick, easy and incredibly tasty dish to retrain your curry brain.
If there is only one Pakistani meat dish you prepare, this would be it. Packed full of flavour and spice, it is nonetheless healthy, fresh and light, words not commonly associated with a 'curry'. Dispelling the myth of heavy, unhealthy curries is what this dish does best! It is a staple in my house, and really is something to savour again and again.
This recipe is an amalgamation of several basic meat recipes, taking the most flavourful bits from each and incorporating them into the one 'curry' to rule them all. I simplified the recipes considerably, cutting back elaborate steps and reducing cooking time, but all without compromising on flavour or texture. I would feel confident serving this to my mother, who is a perfectionist and a traditional cook. While she would probably figure out the short cuts I have taken, she would be hard pressed to deny that it tasted as good as if I had spent hours in the kitchen.
This recipe would work equally well with 500g diced boneless lamb, either shoulder or the more tender neck fillet; or 500g of good stewing beef. The cooking time may need to be adjusted to cater for tougher cuts of meat.
Over a medium flame, heat the oil in a heavy-bottomed pan and fry the onion, garlic and ginger for 5 mins or till golden brown.
5 Minutes
Add the chicken pieces and fry over medium heat for about 10 mins. Don’t rush this step. Take your time to make sure you get a nice colour on the chicken and onions.
10 Minutes
Add the Laal Spice Blend and salt and fry gently for 30 seconds, stirring to make sure the spices don't burn.
Next, add the yogurt to the chicken and fry for another 30 seconds.
Add the tomatoes, cover and turn the heat down to low. Simmer for 10 minutes if using chicken or 25-30 mins if using lamb or beef.
10 Minutes
At this point the meat should be tender and the sauce should have cooked down and thickened. If it looks too wet, just cook for a few more minutes with the lid off, till the liquid evaporates.
Now comes the crucial stage. While the dish is essentially cooked, it has not yet ‘come together’. The technique used to bring it all together is called bhun-na and involves frying at medium-high heat, stirring frequently. This should take 5-10 mins depending on the amount of liquid in the sauce. You will know the dish is done when the oil begins to separate, the onions and tomatoes have dissolved and the pieces of chicken are coated in a thick, beautiful brown sauce or masala.
5 Minutes
Mix in the fresh coriander and mint off the heat. Cover and let the flavours of the fresh herbs infuse into the chicken for 5 minutes.
5 Minutes
Ingredients
Directions
Over a medium flame, heat the oil in a heavy-bottomed pan and fry the onion, garlic and ginger for 5 mins or till golden brown.
5 Minutes
Add the chicken pieces and fry over medium heat for about 10 mins. Don’t rush this step. Take your time to make sure you get a nice colour on the chicken and onions.
10 Minutes
Add the Laal Spice Blend and salt and fry gently for 30 seconds, stirring to make sure the spices don't burn.
Next, add the yogurt to the chicken and fry for another 30 seconds.
Add the tomatoes, cover and turn the heat down to low. Simmer for 10 minutes if using chicken or 25-30 mins if using lamb or beef.
10 Minutes
At this point the meat should be tender and the sauce should have cooked down and thickened. If it looks too wet, just cook for a few more minutes with the lid off, till the liquid evaporates.
Now comes the crucial stage. While the dish is essentially cooked, it has not yet ‘come together’. The technique used to bring it all together is called bhun-na and involves frying at medium-high heat, stirring frequently. This should take 5-10 mins depending on the amount of liquid in the sauce. You will know the dish is done when the oil begins to separate, the onions and tomatoes have dissolved and the pieces of chicken are coated in a thick, beautiful brown sauce or masala.
5 Minutes
Mix in the fresh coriander and mint off the heat. Cover and let the flavours of the fresh herbs infuse into the chicken for 5 minutes.
5 Minutes