Almond Masala Chicken

by Zarina
Almond Masala Chicken

This is one of those “eat with your hands because you have to relish every last masala drop from the bones” kinds of dishes. Preferably devoured according to my hubby with a cold beer in the sunshine but to me, my glass of Whispering Angel rose was the perfect accompaniment.

What are you waiting for? Get to the butcher, you don’t even need to marinate this one, and it won’t disappoint. I can assure you of that. You can thank me once you’ve tried it. 😊

Almond Masala Chicken

Almond Masala Chicken

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 Baby chickens skinned from your butcher chopped into small pieces with bone
  • Cooking oil
  • ¼ tsp cumin seeds
  • 2 Onions medium size chopped fine
  • 30 Almonds
  • 5 green cardamoms
  • 4 Cloves
  • 1 Cinnamon piece small
  • 2 tsps Ginger chopped fine
  • 2 tsps Garlic crushed
  • Fine sea salt
  • 1 tsp Cumin ground
  • 1 tsp Coriander powder
  • 1 tsp Chilli powder
  • ½ tsp Sugar
  • 1 Tomato chopped small
  • 225g Passata
  • 200g Greek yoghurt
  • Large handful fresh coriander chopped, some saved for garnish
  • 2 Green chillis chopped fine
  • 1 tsp Fennel ground
  • Red onion rings for garnish


  1. In a large pan on medium-high heat, add some oil, then sauté cumin seeds, cook for a minute without letting them burn.
  2. Then add onions, cook for a few minutes with a splash of water to prevent sticking, continue to cook until onions are golden but still slightly translucent.
  3. While onions are cooking, grind the green cardamom, almonds, cloves, and cinnamon in a grinder to a powder and set aside
  4. Once onions are golden and slightly translucent, add the ginger and garlic and cook for a further 2-3 minutes.
  5. Add the chicken pieces, stir coating thoroughly in the onion mix and continue to cook stirring regularly for about 20 minutes
  6. Add 2 tsp salt and cook for 5 minutes more until chicken starts to very slightly brown.
  7. Add cumin seeds, coriander powder, chilli powder, sugar, and cookout spices for 2 minutes more.
  8. Add fresh tomato and passata and cook for a further 2 minutes
  9. Turn heat down to low and cover with a lid. Continue to cook for 10 minutes
  10. Add yoghurt and almond spice blend, cook another 2 minutes
  11. Add fresh coriander, green chillis, ground fennel, and stir to incorporate
  12. Cover with a lid and cook for a final few minutes
  13. Serve hot and garnish with red onion and chopped coriander
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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