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Hummus Chicken Masala

An Indian classic with a Middle Eastern twist, the chicken masala dish with Kasih Hummus is set to captivate the senses of those who admire both cuisines as it thickens the masala and helps the flavour stand out. To perfect the dish, serve it with fluffy steamed Basmati rice.

INGREDIENTS

  • 1 pack Kasih Hummus 135 gm
  • 1/2 kg chicken, cut into cubes
  • 1 onion, sliced thinly
  • 3 garlic cloves, crushed
  • 1/2 bunch coriander, chopped
  • 3 fresh green chilies, diced
  • 1 teaspoon yellow mustard seeds
  • 3 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 8 tomatoes, peeled and chopped
  • 2 tablespoons butter

DIRECTIONS

  1. Heat butter in a large frying pan and cook the onion and garlic, stirring, until onion is soft.
  2. Add spices and cook while stirring until fragrant.
  3. Add the chicken cubes until half cooked, stirring occasionally for five minutes.
  4. Serve with basmati rice.
  5. Stir in the tomatoes and cook on a low fire until the mixture thickens and the chicken is cooked.
  6. To add thickness and exceptional taste to the masala, remove it from the heat, add in Kasih hummus, and stir slowly with a wooden spoon until the hummus is well combined with the masala dish.

GARNISH

Garnish with the pine nuts and pomegranate seeds and serve with lemon slices and dill

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