Masala Chicken

In this chicken dish from Chetna Makan, a crispy, well-seasoned exterior gives way to juicy meat inside. Makan says that after she developed this recipe, she couldn’t stop eating it, and we can see why.

Servings: 4

Ingredients

• 1/4 cup (1 ounce) chickpea flour
• 1/4 cup plain whole-milk yogurt (see Notes)
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon kasoori methi
• 1/2 teaspoon garam masala
• 1/2 teaspoon kala namak
• 1/2 teaspoon ground cumin
• 4 to 6 chicken thighs, halved, or quartered if large (1 1/4 pounds total)
• 3 tablespoons sunflower or vegetable oil
• Ginger-chili chutney, for serving (optional)
• Cooked white or brown rice, for serving (optional)
• Naan or flatbreads, for serving (optional)

Directions
Total: 30 mins

• In a large cast-iron or non-stick skillet over a low heat, toast the chickpea flour, stirring constantly, until it starts to darken, about 2 minutes. Transfer to a large bowl and carefully wipe the hot pan clean.
• To the bowl with the flour, add the yogurt, chili powder, fenugreek, garam masala, kala namak and cumin and stir until well combined. Add the chicken and toss until well coated.
• In a skillet over a medium heat, heat the oil until shimmering. Add the chicken in a single layer — it’s okay if some pieces are touching. Cook, undisturbed, until the chicken turns brown and crisp, 4 to 5 minutes. Watch carefully and reduce the heat if the chicken starts to burn. Flip the pieces and continue cooking until the chicken is golden on all sides and cooked through to an internal temperature of 165 degrees C, 3 to 5 minutes. (Thicker pieces of chicken may take a bit longer.) Divide among shallow bowls and serve with chutney, rice and/or naan, if using.

Notes

Be sure to use plain yogurt, not Greek yogurt, when making this recipe. If you have only the latter, thin it with a few tablespoons of water or chicken stock until it is the consistency of plain yogurt.

Storage: Refrigerate for up to 3 days. Reheat in a 350-degree oven or toaster oven for about 10 minutes, or until heated through.

Adapted from “Chetna's 30 Minute Indian: Quick and Easy Everyday Meals” by Chetna Makan (Mitchell Beazley, 2021).

Thank you Onions, and welcome back from your trip !

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** Phil.

I  love Japan, Robbo (especially Kyoto) but I am afraid that, IMHO, their curries are not in the same league as (the better) BIR ones.  Looking at your photograph, I get the distinct impression that the sauce has been artificially thickened using potato starch (片栗粉 / katakuriko) or similar — was that the impression that you got when you ate it, or did it seem that the texture was derived purely from the vegetable and spice content ?

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