This recipe for Masala Chicken is one of the quickest recipes I’ve found for this traditional Indian dish. Its great especially on days when I am busy and want to get dinner on the table as soon as possible. I usually have the ingredients at home and the chicken cooks fast, especially if you are using boneless chicken breasts.
People always ask me… “how do you get the chicken so moist & tender?” It should take only about 5-6 minutes to cook boneless chicken – so make sure you don’t over cook it!
I use masala chicken as a filling in sandwiches or wraps, or as a main meal with rice, vegetable and a dal.
1 pound boneless chicken breasts, cut into small pieces
2 tablespoons oil
1 teaspoon cumin seeds
1 large onion, finely chopped
1/8 teaspoon each, cinnamon powder, clove powder and cardamom powder (all optional)
1 teaspoon red chili powder
1/4 teaspoon turmeric powder
1 teaspoon salt
1/2 teaspoon coriander powder
1 tablespoon lemon juice
2 tablespoon cilantro, chopped , for garnish
Heat oil in a large frying pan or wok. Add the cumin seeds and stir until they start to brown.
Add the onions and cook for about 4 minutes until the onions turn brown.
Add the cinnamon, clove, cardamom powders, red chili powder, turmeric, salt and coriander powder. Stir for 1 minute, add 1/4 cup water and mix until the water evaporates and the oil starts to separate out.
Add the chicken and stir until the chicken is cooked, about 5 minutes.
Add the lemon juice and garnish with cilantro leaves.