Best 2 Green Masala Chicken Recipes

**Tantalize your taste buds with our Green Masala Chicken, a symphony of flavors that will transport you to culinary paradise.** This delectable dish is a harmonious blend of succulent chicken marinated in a vibrant green masala paste, featuring a delightful balance of aromatic spices, fresh herbs, and tangy yogurt. Embark on a culinary journey as we guide you through the steps of preparing this tantalizing dish, along with variations and accompaniments to satisfy every palate. Discover the secrets to creating the perfect green masala paste, ensuring your chicken is infused with a burst of flavor in every bite. Learn the art of tempering spices to release their enchanting aromas and transform simple ingredients into a flavorful masterpiece. Explore delightful variations such as the creamy Green Korma Chicken and the fiery Green Chili Chicken, each offering a unique twist on this classic dish. Complete your culinary experience with delectable accompaniments like fluffy naan, fragrant basmati rice, and a cooling cucumber raita, creating a harmonious symphony of textures and flavors that will leave you craving for more.

Here are our top 2 tried and tested recipes!

FRENCH CHICKEN LIVER AND GREEN BEAN SALAD WITH GARAM MASALA

French Chicken Liver and Green Bean Salad With Garam Masala image

Provided by David Tanis

Categories lunch, quick, weekday, salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, smashed to a paste with a little salt
Salt
pepper
3 tablespoons extra virgin olive oil
1/2 pound small green beans, topped and tailed
Salt
12 chicken livers, trimmed, about 1 pound
2 teaspoons garam masala (see Note)
2 tablespoons clarified butter, ghee or olive oil
18 cherry tomatoes, halved, optional
6 small handfuls salad greens (about 5 or 6 ounces)

Steps:

For the vinaigrette: Mix the vinegar, mustard and garlic in a small bowl. Add a little salt and pepper, and whisk in the oil.
Cook the green beans in boiling salted water until barely tender, about 2 minutes. Drain, cool and set aside.
Pat the livers dry with paper towels, then season on both sides with salt and the garam masala.
Heat the butter or oil in a wide skillet over medium-high heat. Add the seasoned livers in one layer and let them brown, about 2 minutes. Turn them over and cook 1 minute more, leaving them pink at the center. Remove from heat.
Dress the beans and tomatoes, if using, with half the vinaigrette, and add a little salt and pepper. Dress the greens with the rest of the vinaigrette, and pile them on a platter or individual plates. Top the greens with the beans, the tomatoes, if using, and the warm chicken livers.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams

GREEN MASALA CHICKEN

Green Masala Chicken image

One of the first things I learned about Dr. Jyotsna Mhatre, my mother-in-law and a psychiatrist from Mumbai who moved to the United States in 1974, was that she is an astonishingly good cook. The first time I went to her house, she put out a giant platter of herbaceous lamb kebabs with chutneys for dipping. The platter was meant to be overgenerous and welcoming, but my cousin and I gobbled up every single bite. Dr. Mhatre, whom I call Aai (Marathi for mother), came up with this quick, saucy stir-fry inspired by the bright flavors of kharouni, a sour-spicy-sweet shrimp and unripe mango dish she grew up eating. Many Indian American home cooks use jarred ginger and garlic pastes because they're convenient, and they incorporate nicely for a smooth sauce. You can find them, as well the chutneys called for here, at any South Asian market, as well as online. Marinating tenderizes the chicken and rounds out the flavors, but it's entirely optional. Aai sometimes swaps in peeled shrimp for the chicken, and tofu or chickpeas work well as vegetarian options.

Provided by Sarah DiGregorio

Categories poultry, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
Heaping 1/3 cup coriander (cilantro) chutney
1 1/2 tablespoons green chile chutney
3 tablespoons store-bought garlic paste, or 2 tablespoons finely minced fresh garlic (from about 4 large cloves)
1 1/2 tablespoons store-bought ginger paste, or 1 tablespoon finely minced fresh ginger (from about a 1-inch piece)
2 tablespoons plain whole-milk or low-fat yogurt
5 tablespoons canola or other neutral oil
Kosher salt
1 jumbo yellow or red onion, chopped into roughly 1-inch chunks
2 garlic cloves, minced
Cooked rice, whole grains or chapati, for serving

Steps:

In a large bowl, stir together the chicken, chutneys, garlic and ginger pastes, and yogurt. Stir in 2 tablespoons of the oil and 1 1/2 teaspoons salt. Proceed right away, or cover and marinate in the refrigerator for up to 24 hours.
Add the remaining 3 tablespoons oil to a large, 12-inch lidded skillet. Warm the oil, uncovered, over high heat until shimmering, then decrease the heat to medium-high and add the chopped onion and garlic. Season with a pinch of salt, and cook, stirring occasionally, until the onion softens, about 5 minutes. Reduce the heat to medium, put the lid on the skillet and cook for an additional 5 to 7 minutes, stirring occasionally, until the onion has gone from translucent to lightly golden, shrunken and soft.
Return the heat to medium-high, scrape in the chicken along with all the marinade, and cook, stirring occasionally, for 4 minutes. Put the lid back on, and cook for 2 more minutes. Uncover the skillet; the chicken should be just about cooked through and the sauce bubbling and thick. Cook for 2 to 4 more minutes to thicken the sauce (it shouldn't be soupy), but be careful not to overcook the chicken.
Serve over rice or other whole grains, or with flatbread like chapati on the side.

Tips:

Choose the Right Chicken: Use boneless, skinless chicken breasts or thighs for tender and juicy results.
Marinate the Chicken: Marinating the chicken in the yogurt and spice mixture enhances its flavor and keeps it moist.
Use Fresh Herbs and Spices: Fresh herbs like cilantro and mint, and spices like cumin and coriander, add vibrant flavors to the dish.
Cook the Chicken Properly: Cook the chicken until it reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Use High-Quality Yogurt: Full-fat yogurt provides a rich and creamy texture to the sauce.
Adjust the Spice Level: Customize the heat level by adjusting the amount of green chilies or chili powder used.
Serve with Accompaniments: Pair the green masala chicken with rice, naan, or paratha for a complete meal.

Conclusion:

The green masala chicken recipe presented in the article is a flavorful and aromatic dish that combines the vibrant flavors of fresh herbs, spices, and tender chicken. By following the tips and instructions provided, you can easily create this delicious dish at home. Whether you're a seasoned cook or a beginner, this recipe is sure to impress your family and friends. Enjoy the delightful taste of green masala chicken and embark on a culinary journey to explore the rich flavors of Indian cuisine.