Chicken Punjabi Masala

Recipe courtesy of Kebabish Curry House, Oban (Serves 4)


400g chicken breast pieces
½ onion - chopped
1 spring onion - chopped
1 fresh tomato
2 tsp ginger and garlic paste
½ tsp tomato puree
Green chilli to taste
1 tsp grated fresh ginger
Touch of turmeric powder, fenugreek and fresh coriander
1 tbsp or less sunflower oil
1 tbsp low fat yogurt


  • Heat up the oil in a frying pan, then add the chopped onion, tomato puree, tomato, spring onion, ginger and garlic paste, turmeric powder, fenugreek, green chilli and half cup of water and cook until it softens.
  • Add the chicken and cook for 10 minutes.
  • Add ginger, cook and stir well until it turns into gravy.
  • Add the yoghurt and fresh coriander and cook until oil appears on the gravy sauce
  • Garnish with the remaining grated ginger, fresh coriander and chopped green chilli.

Serve with boiled rice or chapatti.