I do so enjoy a good sauce drizzle shot.I’d like to say that I spooned this sauce on, took the shot and moved on.But no.This took about 25 shots to get the one I wanted. I may photograph many many recipes, but I’m still learning every time, and I still take more bad photos than good photos.One day I’ll make a recipe, take 5 perfect shots and be done. Nah. That’d be boring. It’s taken me a while to get my chicken masala recipe on the blog. Mine is a little different from your usual chicken masala in that I like to coat the chicken with a light, flavourful coating before frying it off. It adds SO MUCH more flavour!All cooked up in the rich creamy masala sauce with a TON of mushrooms (yay! I get to eat all of them because no-one else in my family likes mushrooms) it’s a dinner party or date night dinner recipe for sure!
Watch how to make it
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Replace the marsala wine with the same amount of chicken stock (in addition to the stock that’s already in there), plus 1 tbsp of lemon juice and ½ tsp Dijon mustard. Replace the marsala wine with the same amount of non-alcoholic red or white wine or non-alcoholic red vermouth.
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