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Chicken massala

CookingBauer XcelWorld, Love
Chicken massala


  1. Mix the yogurt, Masala paste and half of the coriander, chopped. If you like your curry a bit hotter, add a couple of teaspoons of curry powder too. Put 4tbsp of the Yeogurt mix into a separate bowl and keep in the fridge till later.
  2. Slash the surface of the chicken thighs and drumsticks and massage in the remaining yogurt mix. Cover and refrigerate overnight or for as long as possible.
  3. Heat the oven to 180C/160C Fan/Gas 4. Transfer the chicken to an ovenproof dish and cook in the Yeogurt mix for 40mins. Once the chicken has cooked keep it warm.
  4. While the chicken is cooking toss the cauliflower florets in garam masala and oil and tip onto a roasting tray. 20 mins before the chicken is cooked put them in the oven to roast.
  5. Put the reserved yogurt mixture into a small saucepan, pour in the juices that have come out of the chicken and a good squeeze of lemon. Warm over a gentle heat, stirring until you have a smooth sauce.
  6. Serve the chicken with rice. spoon the sauce over and scatter with the remaining coriander leaves and a wedge of lemon.

Recipe from Yeo Valley.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


Fire up your evening- or your Valentine's Day- with this indulgent curry


300ml natural yogurt
2 tbsp Tikka Masala paste
2 tsp curry powder (optional)
Small bunch fresh coriander
4 chicken thighs
4 chicken drumsticks
1 medium cauliflower divided into florettes
3 tsp garam masala
2 tbsp oil


Time: 5 minutes
Serves: 4
Nutrition: n/a