Chicken Masala



½ cup oil

3 medium onions, peeled & finely chopped

1 tbsp Supreme Ginger Garlic Paste

¼ cup Supreme Hot/ Mild Chicken Masala Spice Mix

1kg boneless, skinless chicken thighs, cut into small pieces

½ Tin Supreme Chopped Tomato

2 small ripe tomatoes

Salt to taste (if needed)

2-3 bullet chilies


Heat oil over medium heat. Add onions and cook until golden brown. Add ginger garlic paste, stir and cook for 1-2 minutes. Stir in the chicken masala spice mix and cook for 1-2 minutes. Use a food processor and blend together chopped tomatoes and ripe tomatoes until smooth then add to masala. Stir well, cover, reduce the heat to low and cook until the oil separates from the masala. Now, add the chicken, mix well, cover and cook on low until chicken is cooked through. Remember to stir every now and then. Add bullet chilies towards the end and check seasoning. Garnish with chopped coriander and serve

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