Jamie's Feasts for a Fiver
By Gulu Anand
50 mins
Not Too Tricky
serves 2
About the recipe
Rich, spiced and full of warmth — this dish comes straight from Gulu Anand’s childhood kitchen. Of all the meals his father, known affectionately as Papa Ji, used to make, this chicken masala is the one Gulu treasures most. Papa Ji would chop a whole chicken into small pieces so it cooked evenly and fed a crowd. This version keeps the same comforting flavours, with tender chicken thighs simmered in a buttery tomato masala and served with soft, warm chapattis.
Recipe From
Ingredients
800g chicken thighs (skin-on, bone in)
1 large onion (or 2 small), finely chopped
2 garlic cloves, minced
2.5cm piece fresh ginger, minced (or 1 frozen cube of ginger–garlic paste)
4 tablespoons vegetable oil
2 green chillies, finely chopped (optional, seeds retained)
1 × 400g tin of chopped tomatoes, blended (or use passata)
1 teaspoon ground turmeric
1 teaspoon red chilli powder
1 teaspoon ground coriander
1 teaspoon ground cumin
30g butter
100ml water
optional: 1 teaspoon dried fenugreek leaves, crushed
1 teaspoon garam masala
1 small bunch of fresh coriander, chopped
sea salt
CHAPATTIS (makes 8 small)
200g chapatti flour (atta)
Approx 1 tsp oil
pinch of salt
water, as needed
optional: 1 tablespoon butter
Method
- De-skin and debone the chicken, then cut into bite-sized pieces.
- Finely chop the onion and mince the garlic and ginger. Heat 4 tablespoons of oil in a large pan over a medium heat. Add the onions and cook for 8–10 minutes, stirring often, until soft, golden and caramelised — take your time here, this forms the base of the flavour.
- Add the garlic and ginger, and cook for 1–2 minutes until fragrant. Stir in the green chillies (if using) and the blended tomatoes. Cook for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and the oil starts to separate.
- Add the turmeric, red chilli, coriander and cumin powders. Stir well and cook for 2 minutes to toast the spices.
- Add the chicken and stir to coat them in the masala, then add the butter and 100ml of water and season with salt. Cook for 6-7 minutes, stirring occasionally, until the chicken begins to brown..
- Lower the heat, cover, and simmer for 10–12 minutes, or until the chicken is tender and the sauce has thickened.
- Crumble the fenugreek leaves between your palms and add them in, followed by the garam masala and the chopped coriander. Simmer for 1 more minute, taste, and adjust the seasoning if needed.
- Serve hot with chapattis (see below).
FOR THE CHAPATTIS:
- Put the flour, oil and a pinch of salt into a large bowl. Gradually add water and mix with your fingertips until a soft dough forms. Knead for 3–4 minutes until smooth and elastic, then cover and leave to rest for 15-20 minutes.
- Divide the dough into 8 balls. Lightly dust with flour and roll each one into a thin circle.
- Heat a dry frying pan or tawa over a medium heat. Cook each chapatti for about 1 minute per side until brown spots appear. Finish directly over the flame for a few seconds so they puff up. Brush lightly with butter, if you like.
- Keep the chapattis warm in a clean tea towel and serve with the chicken masala, ideally in a karahi or shallow metal serving dish.
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