Masala Chicken with Potatoes | Lagos Groceries

Makes: 6-8 servings


    • 1 tbsp (15 ml) sunflower oil
    • 6 chicken breasts on the bone, halved and skin and all fat removed
    • 2 large onions, thinly sliced
    • 1 clove of garlic, finely chopped
    • 1 cm piece fresh ginger, grated
    • 3-4 cardamom pods
      • 1 large cinnamon stick
      • 1 tbsp (15 ml) ground cumin
      • 2 tsp (10 ml) chilli powder or to taste
      • 2 tsp (10 ml) ground coriander
      • 1 tsp (5 ml) each turmeric and garam masala
      • 3 tomatoes, finely chopped
      • 1 tbsp (15 ml) tomato paste
      • 2 cups (500 ml) water or Homemade stock
      • 3 potatoes, peeled and cubed
      • 1 tsp (5 ml) salt
      • ½ cup (125 ml) buttermilk or plain low-fat yoghurt (optional)


      Step 1: Heat oil in a large pot and fry chicken until golden brown. Spoon out and set aside.

      Step 2: In the same pot fry onions, garlic and ginger for a few minutes. Stir in all the spices.

      Step 3: Add tomatoes, tomato paste and water and simmer for a few minutes. Step 4: Add chicken, potatoes and salt to sauce and simmer over a low heat for 30 minutes or until the chicken and potatoes are cooked.

      Step 5: Stir in the buttermilk and serve with small portions of brown rice. Garnish with fresh coriander.

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