Mum's Masala Chicken

Ingredients

• 1kgchicken drumsticks
• 1kgchicken thighs
• 3 tbspvegetable oil
• 2 1/2 very heapedrefrigerated masala mix (turmeric, salt, garlic, ginger and fresh green chillies)
• 2 1/2 tbspnatural yoghurt
• 1 rounded tsphot chilli powder
• 1 heaped tspdhana jeeru powder
• 1 heaped tspchilli powder
• 1 rounded tspturmeric
• 1 1/2 tspgaram masala
• 1 1/2 tspsalt
• 2 tbsplemon juice
• To garnishcoriander

Instructions

1. 1

   Prepare the chicken

   Remove the skin from the drumsticks and thighs, making small slits in the meat as you go. Halve the thighs and leave the chicken to drain off excess water.

2. 2

   Mix the marinade

   Combine the remaining ingredients to make the marinade, then mix it thoroughly with the chicken. For best results, leave it in the fridge overnight.

3. 3

   Cook the chicken

   Cook the marinated chicken on a barbecue, in the oven or in a pan. For pan-frying, heat a few tablespoons of oil in a large pan, then cook the chicken for about 45–50 minutes, turning each piece roughly halfway through.

4. 4

   Garnish and serve

   Scatter over chopped coriander, add lemon wedges and serve straight away.

What is Mum’s Masala Chicken?

This is a home-style dish of chicken pieces seasoned with a masala-based marinade. The recipe is presented as a family version rather than tied to a specific regional tradition.

The combination of prepared masala mix, yoghurt, chilli and warming spices gives the chicken its distinctive seasoning. Using both drumsticks and thighs offers a mix of shapes and textures in one meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 62g protein, 5g carbs, 45g fat.

The chicken provides most of the protein, while the oil contributes much of the added fat. The chicken and any rice or bread served alongside provide most of the meal’s carbohydrates; the yoghurt and spices contribute smaller amounts. Balance the plate with a generous portion of vegetables or salad alongside the chicken.

The marinade ingredients

Masala mix: the refrigerated mixture brings together turmeric, salt, garlic, ginger and fresh green chillies. Its quantity is given without a spoon measure, so use the stated very heaped amount.

Yoghurt and lemon: these add tang to the marinade and help it cling to the chicken. Mix them thoroughly with the spices so the pieces are coated evenly.

Prepare the cuts

Small slits: make them across the drumsticks and thighs so the marinade can settle into the surface of the meat. Halving the thighs helps make the pieces more even in size.

Drain well: removing excess water before marinating helps avoid diluting the seasoning. Patting the chicken dry can help if it is still noticeably wet.

Allow time to marinate

Overnight rest: the recipe recommends leaving the coated chicken in the fridge overnight. This also makes it easy to prepare ahead of cooking.

Short on time: the method does not specify a minimum marinating time, so follow the overnight recommendation when you can and allow enough time for cooking on the day.

Choose your cooking method

Pan: use a large pan with a few tablespoons of oil and cook for about 45–50 minutes, turning each piece roughly halfway through. Avoid crowding the pan so the chicken can cook evenly.

Barbecue or oven: the recipe also offers these options but does not give specific temperatures or timings for them. Check that the thickest parts are thoroughly cooked before serving.

Serve it simply

Coriander and lemon: finish with chopped coriander and lemon wedges, as directed. The fresh garnish adds a bright contrast to the spiced chicken.

On the side: serve with rice, flatbread or a simple salad to make a complete meal, choosing sides that suit your table.

Recipe notes & tips

• Make small, shallow slits rather than cutting deeply through the chicken.
• Mix the marinade until the spices are evenly distributed before adding the chicken.
• Refrigerate the chicken while it marinates, especially if leaving it overnight.
• Turn the chicken pieces about halfway through pan cooking for more even cooking.
• Check the thickest pieces are fully cooked before serving, particularly when cooking on a barbecue or in the oven.
• Keep lemon wedges separate until serving so each person can add them to taste.

Variations

• Milder seasoning: reduce the hot chilli powder to suit your preference.
• Extra lemon: serve with additional wedges for a brighter finish.
• Fresh garnish: add a little extra chopped coriander just before serving.
• Oven method: use the oven option named in the recipe and check the chicken carefully, as no oven temperature or timing is specified.
• Barbecue method: cook over the barbecue as an alternative to pan-frying, checking the thickest pieces are thoroughly cooked.

Common mistakes to avoid

• Skipping the slits: the surface may be less evenly seasoned; make small cuts before marinating.
• Leaving the chicken wet: excess water can dilute the marinade; let it drain before mixing.
• Crowding the pan: pieces may cook unevenly; use a large pan and cook in batches if needed.
• Guessing the barbecue or oven timing: the recipe gives no timings for these methods; check the thickest pieces before serving.
• Forgetting to turn the pieces: the pan-cooked chicken may brown unevenly; turn each piece roughly halfway through.

How to store

Refrigerate cooked chicken in a covered container and eat within 3–4 days. Reheat until piping hot throughout; the recipe does not specify a reheating method.

Frequently asked questions