Forktionary

Baked Chicken Masala With Almond Pilaf Recipe

Indulge in a vibrant and healthy twist on classic Chicken Masala! This flavorful recipe, featured on the BBC, proves that healthy eating doesn't mean sacrificing delicious curry. Tender chicken baked to perfection with aromatic spices and juicy tomatoes, served alongside a fragrant almond pilaf. This complete meal is ready in under an hour and is perfect for a weeknight dinner or a special occasion.

Prep Time 20 mins
Cook Time 50 mins
Calories 414.8 kcal
Protein 44g
Rating 4.0 (1 Reviews)
Baked Chicken Masala With Almond Pilaf 80

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Chicken Masala With Almond Pilaf

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Baked Chicken Masala With Almond Pilaf? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Baked Chicken Masala With Almond Pilaf

  1. Preheat oven to 220°C (200°C fan/Gas Mark 7).
  2. Rinse 1 cup basmati rice and place in a saucepan with 600ml water, 1 heaped teaspoon turmeric powder, 1 teaspoon curry powder, and salt to taste.
  3. Bring to a boil, stir gently, cover, reduce heat to low, and simmer for 30 minutes, or until the rice is tender. Avoid lifting the lid during cooking.
  4. Remove from heat and let stand, covered, for 5 minutes. Stir in 1/4 cup slivered almonds and fluff with a fork.
  5. Meanwhile, in a bowl, whisk together 2 teaspoons curry powder, 1 teaspoon turmeric powder, 2 tablespoons plain yogurt, and salt and pepper to taste.
  6. Add 1 lb boneless, skinless chicken thighs (or breasts) to the yogurt mixture and toss to coat evenly.
  7. In a large roasting tray, toss 1 lb chopped tomatoes and 1 medium onion, chopped, with the remaining curry powder. Arrange the marinated chicken pieces on top.
  8. Bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
  9. Garnish with fresh coriander leaves before serving. Serve the baked chicken masala with the almond pilaf and a dollop of extra yogurt, if desired.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

45g

Fat

7g

Carbs

22g

Recipe Tags (Choose a tag and find related recipes!)

Curries Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Poultry Rice European Diabetic Low Fat English Chicken Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low In Something Meat Chicken Breasts Pasta Rice And Grains Brown Rice Presentation Served Hot From Scratch