Chicken Masala made with love

LIVE Welcome to Mrs Rogers Test Kitchen – learn how to COMBINE AMAZING SPICES and make INCREDIBLE homemade Chicken Masala. YUM!

LIVE Welcome to Mrs Rogers Test Kitchen - learn how to COMBINE AMAZING SPICES and make INCREDIBLE homemade Chicken Masala. YUM!

Yields1 Serving
 500 g diced Chicken Thigh
Marinade:
 0.50 tsp Mrs Rogers Ginger
 1 tsp Garlic, minced
 0.50 tsp Mrs Rogers Chilli Flakes finely diced (optional)
 0.50 tsp Mrs Rogers Turmeric
 0.75 tsp Mrs Rogers Garam Masala
 2 tbsp Plain Yoghurt
 2 tbsp Oil
 1-2 Mrs Rogers Bay Leaf (depending on size)
 2 Mrs Rogers Cardamom
 4 Mrs Rogers Cloves
 1 Mrs Rogers Cinnamon Stick
 1 cup finely diced Onions
 0.50 tsp Mrs Rogers Ginger
 1 tsp Garlic, minced
 1 tsp Mrs Rogers Chilli Flakes finely diced (optional)
 1-2 tsp Mrs Rogers Sea Salt
 0.50 cup Tomato Puree
 1 tsp Mrs Rogers Garam Masala
 1 tsp Mrs Rogers Mint
 0.50 tsp Mrs Rogers Coriander, ground
 1 cup Coconut Milk
PAPADUM RECIPE (Note: Make these first, even the night before when marinading the chicken)
 2 Flour
 1 tsp ground Mrs Rogers Black Peppercorns
 1 tsp Mrs Rogers Cumin Ground
 0.50 tsp Mrs Rogers Sea Salt, ground
 0.50 cup Water (or more if needed)
 Oil for frying
1

Mix all of the marinade ingredient and pour over the chicken. Leave for at least 1 hour and overnight if possible.

2

In a large pan or pot, heat the oil on a medium to high heat. Sauté the cloves, cinnamon, bay leaves, ginger, chilli flakes and cardamom until fragrant. Add the onion and sauté until it becomes clear. Add the garlic, tomato puree, salt and garam masala and stir to combine. Cook until the oil starts to separate from the flavours.

3

Add the chicken and stir. Cook for 4-5 minutes until the chicken start to brown. Turn to a low heat, cover and cook for a further 5 minutes. Add the mint, coriander and coconut milk, cover and simmer for a further 5 minutes. Serve with rice and papadums.

PAPADUM RECIPE
4

Turn on the oven to 100C. Mix the flour, cumin salt and pepper together. Add the water and knead until smooth. You may need to add more water.

5

Divide the mix into 8 pieces. Roll each piece into a ball and then on a floured surface, roll out into a very thin round.

6

Place onto a baking tray and dry in the oven for 1 hour. At this stage you can store them an airtight container until needed.

7

Heat the oil in a pan. Fry until they are just starting to turn golden. Serve.

Ingredients

 500 g diced Chicken Thigh
Marinade:
 0.50 tsp Mrs Rogers Ginger
 1 tsp Garlic, minced
 0.50 tsp Mrs Rogers Chilli Flakes finely diced (optional)
 0.50 tsp Mrs Rogers Turmeric
 0.75 tsp Mrs Rogers Garam Masala
 2 tbsp Plain Yoghurt
 2 tbsp Oil
 1-2 Mrs Rogers Bay Leaf (depending on size)
 2 Mrs Rogers Cardamom
 4 Mrs Rogers Cloves
 1 Mrs Rogers Cinnamon Stick
 1 cup finely diced Onions
 0.50 tsp Mrs Rogers Ginger
 1 tsp Garlic, minced
 1 tsp Mrs Rogers Chilli Flakes finely diced (optional)
 1-2 tsp Mrs Rogers Sea Salt
 0.50 cup Tomato Puree
 1 tsp Mrs Rogers Garam Masala
 1 tsp Mrs Rogers Mint
 0.50 tsp Mrs Rogers Coriander, ground
 1 cup Coconut Milk
PAPADUM RECIPE (Note: Make these first, even the night before when marinading the chicken)
 2 Flour
 1 tsp ground Mrs Rogers Black Peppercorns
 1 tsp Mrs Rogers Cumin Ground
 0.50 tsp Mrs Rogers Sea Salt, ground
 0.50 cup Water (or more if needed)
 Oil for frying

Directions

1

Mix all of the marinade ingredient and pour over the chicken. Leave for at least 1 hour and overnight if possible.

2

In a large pan or pot, heat the oil on a medium to high heat. Sauté the cloves, cinnamon, bay leaves, ginger, chilli flakes and cardamom until fragrant. Add the onion and sauté until it becomes clear. Add the garlic, tomato puree, salt and garam masala and stir to combine. Cook until the oil starts to separate from the flavours.

3

Add the chicken and stir. Cook for 4-5 minutes until the chicken start to brown. Turn to a low heat, cover and cook for a further 5 minutes. Add the mint, coriander and coconut milk, cover and simmer for a further 5 minutes. Serve with rice and papadums.

PAPADUM RECIPE
4

Turn on the oven to 100C. Mix the flour, cumin salt and pepper together. Add the water and knead until smooth. You may need to add more water.

5

Divide the mix into 8 pieces. Roll each piece into a ball and then on a floured surface, roll out into a very thin round.

6

Place onto a baking tray and dry in the oven for 1 hour. At this stage you can store them an airtight container until needed.

7

Heat the oil in a pan. Fry until they are just starting to turn golden. Serve.

Chicken Masala made with love