More Great Recipes: Dinner | Indian | Lunch | Main Dish

TBC's Chicken Masala

User Avatar
Member since 2013

Serves 4 | Prep Time 20 | Cook Time 35


2 tablespoons grapeseed oil (located at most Whole Foods or use olive oil)
1 onion, finely chopped
2 tablespoons finely chopped garlic cloves
2 tablespoons finely chopped fresh ginger
3 green thai chiles, finely chopped
1 tablespoon coriander seeds
1 teaspoon fenugreek seeds (located at most Whole Foods or leave out)
1 1/2 tablespoon garam masala
1 1/2 teaspoon paprika
1 teaspoon turmeric
1 1/2 teaspoon salt
1 tablespoon tomato paste
1 pound chicken thighs, boneless (or bone in if you prefer)
2 cups tomatoes (canned, diced)
2 cups chopped potatoes
1/2 cup loosely packed fresh cilantro leaves
1 1/4 cups water

1. In a large sauce pan or skillet, heat oil over medium-high heat

2. Add garlic, onion, chilies, and ginger and suate for about 3 to 5 minutes

3. Add paprika, garam masala, tumeric, salt, fenugreek & coriander seeds and toast for 20 – 30 seconds, then add tomato paste and stir well.

4. Add chicken thighs, cook 2 minutes on each side, then turn and let cook another 2 minutes on each side.

5. Add tomatoes, stir well, add potatoes, stir well, add cilantro and water, and stir well

6. Bring to a boil, cover, reduce heat to low, and let cook, covered for 25 – 35 minutes until chicken is cooked through and tender.

7. Serve over Basmati rice or rice on the side. Enjoy!

Pairs Well With


A great tasting chicken dish! Wonderful Indian flavor!

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter