Chicken Masala – Dana Shortt Gourmet

Chicken Masala

Spicing it up with Indian Food

Chicken Masala


  • 4 boneless, skinless chicken breasts, cooked and chopped into 1 inch cubes (OR use one whole rotisserie deli chicken, skin removed and chopped into small pieces),
  • set aside 6 tablespoons butter, divided
  • 4 cloves garlic, minced
  • 3 small shallots, peeled and finely chopped
  • 2, 28 oz. cans whole tomatoes in puree, reserve juices
  • 1 teaspoon garam masala spice blend (found in the spices/baking sections of most grocery stores)
  • 3 tablespoons ground cashews
  • ½ cup heavy whipping cream
  • salt and pepper to taste
  • ¼ cup chopped fresh cilantro
  • brown or white basmati rice, for serving


  1. Heat a large saucepan over medium heat. Add four tablespoons of the butter and once melted and foamy (but do not let brown), add the shallots and garlic. Turn heat down to medium-low to low and cook until shallots/garlic have softened and are golden brown in colour, about 10 minutes. Increase temperature slightly if the process is taking too long.
  2. Meanwhile, puree the whole tomatoes in a blender (reserve juice in cans). Add to the browned garlic/shallot mixture and stir well to combine. Add salt, pepper and garam masala and cook for about 12-15 minutes or until the sauce is quite thick. Then, turn off the heat, add the ground cashews and heavy cream and stir well (note: if the sauce is too thick for your liking, add a bit of the reserved tomato juice from the cans until the desired consistency is reached).
  3. Add in the cooked chicken pieces. Return to heat and cook on medium low for an additional 5-7 minutes, to allow the flavours to mingle.
  4. Serve over basmati rice, with a sprinkling of fresh cilantro.


This was first published on October 26, 2011 by Dana in the Waterloo Chronicle.