Chicken Masala

CHICKEN MASALA

INGREDIENTS:

• Chicken – 1 kg (cut into curry sized pieces)
• Cinnamon – 5 cm piece or 2 x 2,5 cm
• Cloves – 10
• Fennel Seeds  – 1/2 tsp
• Cardamom  – 4
• Ginger Garlic Paste – 4 tsp
• Chicken Masala Powder – 2 tbsp (I use store bought Eastern or Nirapara brands) or curry powder
• Pepper Powder – 2 tsp
• Chilly Powder – 4 tsp (alter according to your spice tolerance)
• Coriander Powder – 2 tbsp
• Salt – to taste
• Water – 1/2 cup if needed. If the chicken has water of its own, do not add any water.
• Oil – 3 tbsp

FOR GRINDING

• Sliced Onions – 4 medium (It’s best to use Red Onions)
• Chopped Tomatoes – 2 medium or 1 can of chopped tomatoes

METHOD:

1. Clean and wash the chicken thoroughly. Cut it into curry sized pieces and keep aside.
2. Heat 3 tbsp oil in a non stick pan. Saute cinnamon, cloves, cardamom and fennel seeds for 2 minutes.
3. Add Ginger- garlic paste and saute for a few minutes.
4. Add the chicken pieces and saute for 5 minutes till it turns white.
5. Meanwhile grind onion and tomatoes to a fine paste.
6. Once the chicken turns white – add 2 tbsp chicken masala powder, 1 tsp turmeric powder, 2 tsp pepper powder, 4 tsp chilly powder and 2 tbsp coriander powder. Saute for a few minutes.
7. Add the onion tomato paste along with salt and very little water. Mix everything well.
8. Cover and cook on medium heat for around 45 minutes and then remove from stove top.
9. The chicken would have absorbed all the flavors from the spices and the onion tomato paste.
10. If you want the chicken curry to have a thick gravy, it’s best not to add excess water.