Indian Chicken Masala

 

There are meals that linger long after the plates are cleared, not because they were extravagant, but because they struck something deeper. This Indian chicken masala was one of those. It came to us unexpectedly in Hong Kong, tucked inside my cousin's membership at a bustling recreation club dining hall after my boys had a morning to burn off energy in the outdoor courts by themselves with basketball and soccer. They specialize in Chinese, Indian and Malaysian cuisines 🇭🇰🇨🇳🇮🇳🇲🇾

Having had this dish last year there, I knew my boys would love it- a different non-creamy, not-too-saucy profile from the butter chicken dish their dad often make weeknights at home. Tender chicken bathed in a deeply spiced, velvety semi-gravy, with warm garlic roti on the side to scoop up every last bit. For my boys, it became the standout dish of the trip- one they'll recount when asked "what was one of your favourite eats in HK?" Then for me, it became a challenge I couldn’t resist replicating at home. 

Chicken masala, garlic roti and deep fried silken tofu 😋

Chicken masala, in its many forms, sits at the heart of Indian cooking. The word “masala” simply means a blend of spices, but it carries far more nuance than that. Each region, each household even, builds its own signature combination, layering aromatics like ginger, garlic, onions, and tomatoes with spices such as cumin, coriander, turmeric, and garam masala. What results is not a single fixed dish, but a spectrum of flavours, ranging from bright and tangy to rich and deeply comforting. Versions like butter chicken and chicken tikka masala have travelled far beyond India, evolving along the way, but at its core, chicken masala remains a celebration of balance, warmth, and depth and one I'll be making again and again.

Indian Chicken Masala

Serves 6

2 lbs. chicken thighs, boneless, cut into bite size pieces

Marinade:

1 tsp. red chili powder (kashmiri or hot paprika) 

1 ½ tsp. garam masala (or chicken masala) 

1 tsp. turmeric

1 ½ tsp ginger garlic paste 

½ tsp. salt or to taste

4 Tbsp. plain yogurt, optional

Gravy:

4 Tbsp. neutral cooking oil 

2 small bay leaf 

4 green cardamoms (optional) 

2 inch cinnamon piece or 1/4 tsp. ground 

4 to 8 cloves

2 small onions, finely chopped 

2 to 4 green chilies, to taste, finely chopped

1 ½ tsp. ginger garlic paste 

1 cup tomato puree (or deseeded fresh tomatoes and finely chopped)

1 tsp. salt, to taste

1 tsp. garam masalam, to taste

lime wedges and chopped cilantro, to serve

Basmati rice (Recipetineats)

Roti, fresh or frozen, cooked according to package directions

Place chicken to a large mixing bowl; add ginger garlic paste, turmeric, red chilli powder, salt, yogurt (if using) and garam masala. Cover and refrigerate one hour or overnight. 

Heat oil in a large pan or skillet. Carefully add the whole spices- cloves, cinnamon, cardamoms and bay leaf; cook for 30 seconds to release aroma.  Add onions and green chilies. Saute them on a medium high heat for 5 mins. Then reduce the heat and saute for a few more mins. until the onions turn golden.

Add ginger garlic paste and saute for a minute, then pour the tomato puree. Add salt and garam masala; saute until the mixture begins to smell aromatic and release some oil, about 2 to 3 mins. 

Add marinated chicken and saute for 5 mins. Turn the flame to completely low and cook covered for 5 mins. You can add cilantro at this point, then cover the pan again and continue to cook on a low heat until chicken is completely cooked to soft and tender. 

For a semi-dry chicken masala, you don't need to add water as the chicken gets cooked in its own moisture. To make it with gravy, add a little hot water or cream during the last few mins. Cook until the gravy turns thick and chicken is cooked through. 

Serve hot not only with basmati rice but also alongside pan-fried green onion pancakes, becoming a reflection of our own table, a little South Asia, a little East Asia, and entirely ours.

Make perfect basmati rice with Recipetineats

Quick Raita: Strain 1 cup full fat 3% plain yogurt for 1 hour through a coffee filter in the fridge, add 1/4 tsp. salt, 1 mini cucumber, diced and a smidgen of ground cumin. Chill for 1 hour before serving.

Enjoy with lime wedges, cilantro, cucumber wedges and yogurt (such as raita) at the table.

What I love most about this dish is its generosity. It invites adaptation, encourages intuition, and rewards patience. It is equally at home in a restaurant dining room halfway across the world as it is in a busy family kitchen on a weeknight. And perhaps that’s the magic of it. A single dish, rooted in tradition, yet endlessly open to interpretation, capable of carrying a memory from one table to another, and turning it into something new.

Full Recipe:

Indian Chicken Masala

Serves 6

2 lbs. chicken thighs, boneless, cut into bite size pieces

Marinade:

1 tsp. red chili powder (kashmiri or hot paprika) 

1 ½ tsp. garam masala (or chicken masala) 

1 tsp. turmeric

1 ½ tsp ginger garlic paste 

½ tsp. salt or to taste

4 Tbsp. plain yogurt, optional

Gravy:

4 Tbsp. neutral cooking oil 

2 small bay leaf 

4 green cardamoms (optional) 

2 inch cinnamon piece or 1/4 tsp. ground 

4 to 8 cloves

2 small onions, finely chopped 

2 to 4 green chilies, to taste, finely chopped

1 ½ tsp. ginger garlic paste 

1 cup tomato puree (or deseeded fresh tomatoes and finely chopped)

1 tsp. salt, to taste

1 tsp. garam masalam, to taste

lime wedges and chopped cilantro, to serve

Basmati rice (recipe follows)

Roti, fresh or frozen, cooked according to package directions

Place chicken to a large mixing bowl; add ginger garlic paste, turmeric, red chilli powder, salt, yogurt (if using) and garam masala. Cover and refrigerate one hour or overnight. 

Heat oil in a large pan or skillet. Carefully add the whole spices- cloves, cinnamon, cardamoms and bay leaf; cook for 30 seconds to release aroma.  Add onions and green chilies. Saute them on a medium high heat for 5 mins. Then reduce the heat and saute for a few more mins. until the onions turn golden. Add ginger garlic paste and saute for a minute, then pour the tomato puree. Add salt and garam masala; saute until the mixture begins to smell aromatic and release some oil, about 2 to 3 mins. Add marinated chicken and saute for 5 mins. Turn the flame to completely low and cook covered for 5 mins. You can add cilantro at this point, then cover the pan again and continue to cook on a low heat until chicken is completely cooked to soft and tender. 

For a semi-dry chicken masala, you don't need to add water as the chicken gets cooked in its own moisture. To make it with gravy, add a little hot water or cream during the last few mins. Cook until the gravy turns thick and chicken is cooked through. 

Serve hot with rice or roti with lime wedges, cilantro and yogurt (such as raita) at the table.

Top Foods We Ate In Hong Kong...

 

From the unapologetic speed and chaos of cha chaan tengs to the quiet magic of street-side bites, every dish carried its own kind of nostalgia. Comforting bowls of congee, silky rice noodles, crispy oil-slicked skin roasted goose, "seen teem" seafood sweet crabs, warm and crispy egg waffles and desserts that balance sweetness with just the right touch of restraint- just a short list round up of our best 🇭🇰😋🥢

What stayed with me most wasn’t just the flavours that are inexplicably HK, but the feeling. The rhythm of the city, the efficiency, the simplicity done exceptionally well. It’s the kind of food that doesn’t try too hard, yet lingers long after the last bite. 

So sit back and feast your eyes on our Triple Dragon Squad Operation Top HK foods compilation 🐲🐲🐲:

Top Mention Worthy- nothing says Hong Kong quite like a breakfast inspired by famous must-go cha chaan teng- Australia Dairy Company on Jordan in Yau Ma Tei. 

Daily peak morning queues are real!

It’s the kind of place where efficiency is everything, service is… minimal, and yet somehow, the food speaks louder than anything else. Silky scrambled eggs folded gently served over soft crustless white bread 🍳🍞, a humble bowl of macaroni soup topped with delicate slivers of ham 🥣, golden French toast with crisp edges and a centre melty square of butter 🍞 and that iconic milk tea, smooth, creamy, with just the right tannic finish ☕. So simple, but so magical 💫

Cramped booth seating for 3- faces a wall which screams just eat and go!

This past week, one school morning, I brought a little piece of that breakfast nostalgia for my boys… and watching them dig into those soft eggs and warm bowls of macaroni reminded me why these dishes endure. They’re simple, comforting, and quietly perfect. And that’s what makes it timeless.

 

And still, one of their favourite HK meal experience isn't listed here. It's not Chinese but it stayed. Recreated it homestyle last night with double thumbs up!! Stay tuned for next post 💥

Recipes Reimagined: Rethinking How We Cook in the Age of AI

It's been a minute ... on the heel of returning from Asia, I taught an online AI incorporated cooking class with families from a TDSB junior public school last week. It marked the first session of our two-part cooking workshop in Recipes Reimagined, and what a beautiful start it was 🥰.

Together, we explored how simple, everyday ingredients can come together in meaningful ways. We prepared a comforting one-pot lentil and rice soup paired with a vibrant pickled vegetable giardiniera- showing how one meal can be both nourishing and adaptable, and how a simple jar can extend flavour and reduce waste.

A large pot of lentils is inexpensive and stretchable.

It fosters the communal aspect that no one in the neighborhood should go hungry.

The giardiniera-style pickle is designed around using leftover vegetables, slightly soft produce, imperfect or discounted items. This reframes reduced-price food as resourceful and intentional, and as a practical way to salvage and extend the life of food at home.

I also introduced the thoughtful use of AI as a kitchen support tool. Families explored how it can help with menu planning, organizing recipes, and translating dishes across languages- all while keeping their own tastes, traditions, and judgment at the centre. 

Most of the stress isn’t cooking. It’s deciding. AI isn’t replacing your knowledge. It’s a planning helper. Think of AI as a highly organized kitchen helper who has read every cookbook in the world and remembers exactly what you have in your fridge. Just knowing a few simple AI tools can help us save recipes and food traditions.

Each participant was tasked to prepare a favourite recipe contribution from their family, including a story, food photo and artwork to culminate a cookbooklet for their school community 🔪📔

At the heart of it all was food sovereignty: having confidence and control over how we feed our families, using what we have, and honouring the foods that connect us to home.

AI isn’t here to replace what you know- it’s just there to make cooking a little easier and less stressful. Experience and judgment always come first, and like any tool, it’s not perfect. If we can teach our kids how to cook, think for themselves, and use tools wisely, we’re doing more than just making meals- we’re building stronger, more capable families for the future. And that’s what our project Recipes Reimagined is all about 👊💥

Grateful to everyone who joined, shared, and cooked along. This is just the beginning- looking forward to seeing these recipes and stories come to life in our upcoming cookbook and potluck celebration 🤗

If you would like to organize a cooking workshop, please contact me to arrange.

Homemade Black Sesame Soy Milk (黑芝麻豆浆)

There’s something about black sesame that always feels a little nostalgic, even if you didn’t grow up with it.

It’s not loud or showy. No bright colours, no sweetness that hits you right away. Instead, it’s deep, toasty, almost quietly rich. The kind you appreciate more with each spoonful such as in Chinese black sesame paste dessert. My mom has been urging me to eat more black sesames as it supports youthfulness and reverse grey hairs such as eating a tablespoon daily by adding into my granola, yogurt or straight up. I've started making soy milk recently and thought what if I added sesames and made it sippable? For me, black sesame soy milk sits somewhere between comfort and ritual. Not quite breakfast, not quite dessert. Just… something in between that I can enjoy while reading or watching my favourite dramas.

If you’ve had fresh soy milk before, you already know it’s a completely different experience from the boxed versions. It’s softer, fuller, and just a little bit nutty. And store-bought Chinese jugs are with preservatives- either too sweet or unsweetened (and I'll have to add sugar to it). Making it from scratch is simple, but it does ask for a bit of patience. Soaking, blending, simmering, straining. Nothing complicated, just a rhythm you fall into. And once you add black sesame into the mix, everything deepens. That gentle roasted fragrance starts to come through, almost like warm tahini but more delicate. Then the colour, turning from pale ivory to a soft grey-black. It’s not the most photogenic drink, but it more than makes up for it in flavour. 

Black sesame is packed with healthy fats, calcium, and antioxidants that support heart, bone, and overall wellness. Soy milk brings in smooth, high-quality plant protein along with heart-friendly compounds and a naturally lactose-free base. Black soybeans are even more beneficial. Together, they create a balanced drink that’s both nourishing and satisfying, combining richness with lightness in a way that feels easy on the body but still sustaining.

Aren't these palmiers gifted from my cousin in HK gorgeous?

What I like about this version is that it stays very close to the traditional soy milk method, just with black sesame folded in. Just simple ingredients, treated with a bit of care.

Homemade Black Sesame Soy Milk (黑芝麻豆浆)
Makes ~ 2 Litres

1 cup dried soybeans, yellow or black
1 cup black sesame seeds, toasted
12 cups water
Rock sugar, to taste
Pinch of salt

Ice cubes, for a cold drink

Start by soaking your soybeans overnight. They’ll swell up quite a bit, so give them plenty of water and space.

Black soybeans have twice the nutrition benefits than yellow

The next day, rinse them well. At this point, you can remove some of the skins if you like a cleaner taste, but I usually don’t bother. A little texture is fine.

In a dry pan, toast the black sesame seeds over medium-low heat. You’ll know they’re ready when they start to smell deeply nutty and just slightly sweet. Don’t walk away here, they can go from fragrant to burnt very quickly.

In a large pot, add the water, soybeans and toasted sesame seeds. Cover, bring to a boil and reduce to medium, cooking between 15 to 30 minutes until soften, depending on the soybean brand. Remove from heat and let cool slightly. 

Blend in two batches, until everything is completely smooth. It should look creamy and slightly grey at this stage.

Pour the mixture back into the pot and bring it up to a gentle boil, then lower to a simmer. This step matters more than it seems. Proper cooking helps remove the raw, beany taste and makes the soy milk safe and pleasant to drink.

Let it simmer for about 20 to 30 minutes, stirring occasionally and keeping an eye on it so it doesn’t foam over. Add sugar and salt. Taste and adjust. Note: It should be just lightly sweet, enough to round everything out but not overpower the sesame. On texture: If you like it richer, use less water. For something lighter and more drinkable, add a bit more. 

Optional: Strain and squeeze well through a cheesecloth or nut milk bag into a clean pot or bowl. What you’re left with should be smooth, lightly thick, and silky.

Once cooled, carefully pour into jars and refrigerate. Soy milk can spoil quickly without preservatives. Drink within 5 days max.

I've made this several times now. And I never strain the pulp because that is super protein and fibre that could benefit your body. If the soybean cooks up mealier I just add some water before drinking it for palatability. It may not be smooth like store-bought but I like it this way.

I love this warm, especially right after it’s made. But it’s just as good chilled the next day, when the flavours have settled a little more. Just pour into a glass and add ice cubes. Enjoy!

There’s a quiet kind of rewarding feeling making something like this from scratch. Maybe it’s the simplicity of it, or the way the kitchen smells while it simmers. Or maybe it’s just knowing exactly what went into your cup, and never having to buy commercial brands again :).

Either way, this is one of those recipes that doesn’t try too hard. And somehow, that’s exactly why it works.

Full Recipe:

Homemade Black Sesame Soy Milk (黑芝麻豆浆)
Makes ~ 2 Litres

1 cup dried soybeans, yellow or black 
1 cup black sesame seeds, toasted
12 cups water
Rock sugar, to taste
Pinch of salt

Ice cubes, for a cold drink

Start by soaking your soybeans overnight. They’ll swell up quite a bit, so give them plenty of water and space. The next day, rinse them well. 

In a dry pan, toast the black sesame seeds over medium-low heat. You’ll know they’re ready when they start to smell deeply nutty and just slightly sweet. Don’t walk away here, they can go from fragrant to burnt very quickly.

In a large pot, add the water, soybeans and toasted sesame seeds. Cover, bring to a boil and reduce to medium, cooking between 15 to 30 minutes until soften, depending on the soybean brand. Remove from heat and let cool slightly. Blend in two batches, until everything is completely smooth. It should look creamy and slightly grey at this stage.

Pour the mixture back into the pot and bring it up to a gentle boil, then lower to a simmer. This step matters more than it seems. Proper cooking helps remove the raw, beany taste and makes the soy milk safe and pleasant to drink.

Let it simmer for about 20 to 30 minutes, stirring occasionally and keeping an eye on it so it doesn’t foam over. Add sugar and salt. Taste and adjust. Note: It should be just lightly sweet, enough to round everything out but not overpower the sesame. On texture: If you like it richer, use less water. For something lighter and more drinkable, add a bit more.

Optional: Strain and squeeze well through a cheesecloth or nut milk bag into a clean pot or bowl. What you’re left with should be smooth, lightly thick, and silky.

Once cooled, carefully pour into jars and refrigerate. Soy milk can spoil quickly without preservatives. Drink within 5 days max.