Chicken masala with onions and carrots

chicken masala with onions and carrots 1

I’m more of a green veggies kinda gal, but this chicken masala makes for a royal foundation for the often underwhelming carrot. It truly shines in the spicy sauce – with just a hint of ginger – which is alternately subdued by creamy yogurt. You’re gonna want to eat this bowl with a spoon and a bib … it’s that good. 😉

chicken masala with onions and carrots 2


4 onions, sliced

2 teaspoons garlic

4 chicken breasts, cubed

4 carrots, sliced

2 teaspoons chilli flakes

1 teaspoon ginger

2 teaspoons turmeric

1 teaspoon coriander

2 teaspoons garam masala

1 teaspoon paprika

2 teaspoons cumin

60 ml lemon juice

400 g tin tomatoes

50 ml water

50 g tomato paste

250 ml plain yogurt


  1. Fry the onions and garlic in a splash of olive oil. Once the onions turn translucent, add the chicken and start browning.
  2. Add the chilli, ginger, turmeric, coriander, garam masala, paprika and cumin and fry for around 5 minutes.
  3. Add the carrots, lemon juice, tomatoes, water and tomato paste. Bring to a boil and then turn the heat low to simmer for about an hour.
  4. Stir in the yogurt 10 minutes before serving.
  5. Serve with yogurt and atchar, and basmati rice.

4 thoughts on “Chicken masala with onions and carrots

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