Green Masala Chicken

Recipe from Dr. Jyotsna Mhatre

Adapted by Sarah DiGregorio

Updated June 1, 2021

Green Masala Chicken — Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich.

Total Time: 25 minutes
Rating: 4(596)
Comments: Read comments

One of the first things I learned about Dr. Jyotsna Mhatre, my mother-in-law and a psychiatrist from Mumbai who moved to the United States in 1974, was that she is an astonishingly good cook. The first time I went to her house, she put out a giant platter of herbaceous lamb kebabs with chutneys for dipping. The platter was meant to be overgenerous and welcoming, but my cousin and I gobbled up every single bite. Dr. Mhatre, whom I call Aai (Marathi for mother), came up with this quick, saucy stir-fry inspired by the bright flavors of kharouni, a sour-spicy-sweet shrimp and unripe mango dish she grew up eating. Many Indian American home cooks use jarred ginger and garlic pastes because they’re convenient, and they incorporate nicely for a smooth sauce. You can find them, as well the chutneys called for here, at any South Asian market, as well as online. Marinating tenderizes the chicken and rounds out the flavors, but it’s entirely optional. Aai sometimes swaps in peeled shrimp for the chicken, and tofu or chickpeas work well as vegetarian options. —Sarah DiGregorio

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1½pounds boneless, skinless chicken breasts, cut into bite-size pieces
Heaping ⅓ cup coriander (cilantro) chutney
1½tablespoons green chile chutney
3tablespoons store-bought garlic paste, or 2 tablespoons finely minced fresh garlic (from about 4 large cloves)
1½tablespoons store-bought ginger paste, or 1 tablespoon finely minced fresh ginger (from about a 1-inch piece)
2tablespoons plain whole-milk or low-fat yogurt
5tablespoons canola or other neutral oil
Kosher salt
1jumbo yellow or red onion, chopped into roughly 1-inch chunks
2garlic cloves, minced
Cooked rice, whole grains or chapati, for serving

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a large bowl, stir together the chicken, chutneys, garlic and ginger pastes, and yogurt. Stir in 2 tablespoons of the oil and 1½ teaspoons salt. Proceed right away, or cover and marinate in the refrigerator for up to 24 hours.
Step 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.
Step 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.
Step 4
Serve over rice or other whole grains, or with flatbread like chapati on the side.

Ratings

4 out of 5

596 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

anita4 years ago

My mother’s standby chutney: a handful of fresh cilantro, one whole green apple (chopped but unpeeled) juice of one lemon, garlic clove and 1 fresh green chili (more if you like it hot). Add everything to a blender or food processor and mix until fairly smooth.

Alex4 years ago

Would appreciate a recipe for homemade cilantro chutney. Or a suggested substitution. I don't really fancy ordering a condiment online for a single recipe and I have plenty of cilantro growing in my garden! I guess I would probably try making this in my instant pot and just adding a bunch of cilantro and then blitzing with my immersion blender at the end, but I'm guessing there are a bunch of additional spices I would need to add.

Seren4 years ago

For the chutney recipe google "coriander chutney" (what the Indians call it) or "cilantro chutney". They already have ginger and green chilis in it. I would just add the extra garlic (fresh) and ginger (fresh) and yogurt to the blender along with the chutney ingredients from your online recipe and proceed with the rest of this recipe. I am Indian and always use fresh ginger or garlic rather than the highly processed pastes with additives and preservatives, from the Indian shop.

MD1 month ago

do you think that curry paste would be an interesting substitute for the chutney (obviously different flavor profile) ? trying to think what one could substitute using pantry items in a pinch?

Aruna2 months ago

I’ve made this twice so far. The first time I used a jar of store bought green chutney (I didn’t bother with the chili chutney, just used all coriander-mint and added an extra chili

Casey1 year ago

I am a huge fan of Sarah’s recipes! This was delicious, easy, full of flavor. Thank you Sarah!

Private comments are only visible to you.