Chicken in Green Masala Sauce

Green spice blends are a staple throughout India, with each regional cuisine offering its unique twist. In the southern parts of India, these vibrant blends often enhance the flavours of fish and vegetables, while in the northern regions, they predominantly season meat and poultry. Today, we’re diving into the delightful dish of chicken in Green Masala sauce—an aromatic and creamy recipe that beautifully showcases these fresh ingredients.

Serve it warm, paired with steaming basmati rice or soft naan bread. This dish not only delights the palate but also brings a pop of colour to your table, making it perfect for any occasion. Enjoy the symphony of flavours that this green masala sauce has to offer!

You will need:

olive oil
1 green crisp apple, peeled, cored, and diced
4 tablespoons fresh cilantro leaves
4 tablespoons fresh mint
140 ml plain yoghurt
500g ricotta cheese
2 fresh yellow & red chillies
1 shallot
1 teaspoon salt
1 teaspoon sugar
1 teaspoon garlic
1 teaspoon ginger powder
950g chicken breast, diced
85g raisins
cornstarch, black pepper and salt

Procedure:

In a blender, combine the chopped apples, coriander, mint, yoghurt, ricotta, green and red chillies, shallots, salt, sugar, garlic and ginger powder. Blend for about a minute until smooth. Scrape down the sides of the bowl if necessary and blend for a few more seconds. Heat the oil in a wok over low heat. Add the blended yoghurt mixture and cook, stirring constantly, for about 2 minutes. Add the chopped chicken (cornstarch, black pepper and salt) to the wok and mix well with the sauce. Continue to cook over low heat for 12-15 minutes, or until the chicken is fully cooked and tender. Once cooked, garnish with more raisins and fresh mint.

 

 

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