Green Masala Chicken


  • 1 ½

    pounds boneless, skinless chicken breasts, cut into bite-size pieces

  • Heaping 1/3 cup coriander (cilantro) chutney

  • 1 ½

    tablespoons green chile chutney

  • 3

    tablespoons store-bought garlic paste, or 2 tablespoons finely minced fresh garlic (from about 4 large cloves)

  • 1 ½

    tablespoons store-bought ginger paste, or 1 tablespoon finely minced fresh ginger (from about a 1-inch piece)

  • 2

    tablespoons plain whole-milk or low-fat yogurt

  • 5

    tablespoons canola or other neutral oil

  • Kosher salt

  • 1

    jumbo yellow or red onion, chopped into roughly 1-inch chunks

  • 2

    garlic cloves, minced

  • Cooked rice, whole grains or chapati, for serving


  1. In a large bowl, stir together the chicken, chutneys, garlic and ginger pastes, and yogurt. Stir in 2 tablespoons of the oil and 1 1/2 teaspoons salt. Proceed right away, or cover and marinate in the refrigerator for up to 24 hours.
  2. Add the remaining 3 tablespoons oil to a large, 12-inch lidded skillet. Warm the oil, uncovered, over high heat until shimmering, then decrease the heat to medium-high and add the chopped onion and garlic. Season with a pinch of salt, and cook, stirring occasionally, until the onion softens, about 5 minutes. Reduce the heat to medium, put the lid on the skillet and cook for an additional 5 to 7 minutes, stirring occasionally, until the onion has gone from translucent to lightly golden, shrunken and soft.
  3. Return the heat to medium-high, scrape in the chicken along with all the marinade, and cook, stirring occasionally, for 4 minutes. Put the lid back on, and cook for 2 more minutes. Uncover the skillet; the chicken should be just about cooked through and the sauce bubbling and thick. Cook for 2 to 4 more minutes to thicken the sauce (it shouldn’t be soupy), but be careful not to overcook the chicken.
  4. Serve over rice or other whole grains, or with flatbread like chapati on the side.