Chunks of juicy tender chicken coated in a creamy spiced gravy. An aromatic and comforting dish that taste like it was simmered all day but it's actually quick and simple to make. This Ginger Masala Yoghurt Chicken is shared by home cook Irene Tan.
Aromatic spices and tangy yoghurt gives great flavour to our favourite version of Masala Chicken!
This recipe requires a little extra prep time to marinade which is essential in developing those rich, full-bodied flavours we all love. Make this your go-to meal. Plan ahead and you'll have a hearty weeknight dinner!
Let's start with the marinade. We love the tenderizing results when the chicken is well marinated overnight or at least for 3 hours. Yoghurt is also added to give this dish a creamy tang.
Marinating the chicken is essential in developing those rich, full-bodied flavours we all love
For this recipe, we're using Kee Song Lacto Chicken. We've tried using Kee Song chicken in various recipes and it doesn't matter if you're a beginner or veteran home cook, the chicken would be tender and juicy! It is also healthy and quick-cooking.
We recommend using organic chicken as it is healthy, nutritious and quick to cook!
Meanwhile, heat oil in a wok or large cooking pan. Add in onion and ginger, stir fry till fragrant. Next, add in the marinated chicken and cook. Pour in water and bring it to a boil. Lower the fire and let it simmer for 10mins till the chicken is tender and gravy thickens. Add in the desired amount of salt and sugar to enhance the flavours.
Simmer till the chicken is tender and gravy thickens
Top it off with coriander leaves and serve with naan, chapati or rice! We love to slather a generous amount of gravy with naan and have it with the delicious chunks of juicy chicken!
Make this your go-to meal. Plan ahead and you'll have a hearty weeknight dinner!
With this recipe, you can now make fresh, healthy and flavourful Ginger Masala Yoghurt Chicken that everyone will love and in the quickest time possible!
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| Servings | Prep Time |
| 3 pax | 10 mins |
| Cook Time |
| 40 mins |
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Chunks of juicy tender chicken coated in a creamy spiced gravy. An aromatic and comforting dish that taste like it was simmered all day but it's actually quick and simple to make. This Ginger Masala Yoghurt Chicken is shared by home cook Irene Tan.
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- 1 pkt Kee Song Lacto Boneless chicken leg
- ½ red onion coarsely chopped
- 20 g young ginger coarsely chopped
- ½ tsp salt to taste
- ½ tsp sugar to taste
- coriander leave to garnish
- ½ red onion coarsely chopped
- 15 g young ginger coarsely chopped
- 200 g plain yoghurt
- 2 tbsp chilli powder
- 2 tbsp turmeric powder
- 3 tbsp coriander powder
- Chapati/Naan/Rice
- Add all the “Chicken Marinade” ingredients into a mixing bowl, mix it evenly.
- Cut the chicken into bite size pieces and place it in a mixing bowl. Mix well with the marinade.
- Cling wrap and transfer to a chiller. Marinate the chicken over night or at least 3 hrs.
- 15 mins prior to cooking, take the chicken out from the chiller and let it allow it to rest at room temperature. This will allow the chicken to be cook thoroughly.
- Heat up the wok or large pan with 1 tbsp oil.
- Add in onion and ginger, fry till fragrant.
- Add in the marinated chicken and stir fry. Next, pour in 150ml of water and stir.
- Bring it to a boil, lower the fire, cover and simmer for 10 mins till the chicken is tender and the gravy thickens.
- Add in salt and sugar, adjust according to taste.
- Garnish with coriander leaves, serve immediately.
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