Easy Masala Chicken


serves 6


  • 2 lbs. boneless skinless chicken breasts
  • ¼ cup masala paste (see recipe below)
  • ½ cup plain yogurt
  • 1 ½ cups tomato puree
  • 1 can regular coconut milk (14 oz)
  • Salt, pepper
  • Rice and cilantro for serving



  1. Cut the chicken into bite sized pieces. Marinate with 1 tablespoon of masala paste and yogurt. Marinate for about 30 minutes in the fridge.
  2. Heat a large, deep skillet over medium high heat and add the remaining masala paste. Stir fry for a few minutes to get all the spices going. Add the chicken/yogurt mixture and sauté until the chicken is mostly cooked. Add the tomato puree and coconut milk and simmer for about 15 minutes. Season with salt and pepper. Leave for a while so the sauce will thicken up a bit. Serve over rice with cilantro!

Bon appetite!




2 onions
5 cloves of garlic
2-inch piece of fresh ginger
3 tablespoons garam masala
1 tablespoon chili powder
1 tablespoon turmeric
1 tablespoon cumin
1 ½ teaspoons ground cloves
2 teaspoons salt
½ teaspoon cayenne pepper
a handfull of almonds
juice of 1 lemon
fresh cilantro to taste

Put all ingredients in the food processor until mostly smooth. You can make this in advance and freeze it for later use.