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August 8, 2017

Arabic Chicken Masala


6 chicken boneless skinless chicken breast

1 chopped green, yellow, and red bell pepper

2 tbsp olive oil

4 garlic cloves chopped

2 chopped onions

2 chopped fresh tomatoes

4 slow sliced marrow vegetable

1 parsley leaves to garnish

4 tbsp coriander powder

2 hot chili pepper

1 tbsp Arabic mix masala seasoning

2 tbsp za’atar

1 basil leaf

1 tbsp tandoori masala

1/2 cup tomato paste

3 tbsp flour

1 chicken cube stock seasoning

3 cup water


Put oil in a pan and add the onions, peppers, garlic, tomatoes, and the marrow vegetable

Cook on Low heat till tender

Add the chicken stock cube and water

Add the seasonings and the cut up cooked chicken

Add the tomato paste

Cover and cook on medium heat for 20 minutes stirring occasionally while cooking.

Add the flour and stir and cook until the sauce thickens a little.

Can be served alone or over rice.

Recipe courtesy of Ajeeby.

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