Chicken masala

Spice things up with this flavourful chicken masala recipe

By Ntwenhle Gcabashe

Prep time: 10 minutes

Cooking time: 35 minutes

Serves: 2–3

• 3 cups chicken thighs, deboned
• 3 tablespoons butter
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 tablespoons masala powder
• 1 tablespoon Harissa paste
• 1 tablespoon Dijon mustard
• ½ cup (125ml) white wine
• 1 cup (250ml) chicken stock
• ½ cup (125ml) mascarpone cream
• Salt and pepper
• Savoury rice, for serving
• Rocket leaves, for serving

1. Heat oil in a frying pan. Add meat and brown for 8–10 minutes. Remove from pan.
2. Add onion and garlic, fry until fragrant.
3. Add masala powder, Harissa paste, Dijon mustard, chicken, wine and stock and cover with a lid. Cook until thickened.
4. Add mascarpone cream and season with salt and pepper. Cook for another 3­-5 minutes.
5. Serve with savoury rice and rocket leaves.

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