Chicken Masala
- Serves 5 (GF)
As a child, this dish was a weekly staple in our house; this was probably the only recipe my mum ever used when making chicken curry. Back then, chickens were always organic, free-range - we called them "native" chickens, and we only ever used whole chickens in this recipe (yes, with bones and all). I still follow the tradition and always always use only whole, organic chicken in all my curry recipes. But, if gnawing on bones isn't really your thing, you can use boneless, skinless chicken thighs and legs in this dish. Thighs and legs are way more succulent and flavorful than chicken breast, and therefore impart a more luxurious feel to the sauce.
This recipe itself is quite simple, with just three easy steps - marinating chicken, making the sauce and cooking the two together - done within an hour. The most important step here is to marinate your chicken overnight for maximum flavor, and bring it back to room temperature before cooking (simply leave it on your counter-top for about an hour before cooking).
Like all curries, Chicken Masala tastes even better the next day, so do remember to make more. Many a times, I use leftover chicken masala to make Pulav the next day. To make chicken pulav simply mix the curry with some pre-soaked basmati rice, water, salt, and garam masala and voila, you have another delicious meal ready within minutes.
Enjoy this simple yet delicious curry and as always, feel free to leave any questions you may have in comments.
Ingredients
For Chicken marinade
1 whole chicken, de-skinned and cut into large pieces or 800g boneless, skinless thighs
1/2 cup or 120ml thick plain yogurt
4 large cloves garlic, finely chopped
1 tablespoon ginger, finely chopped
1-2 fresh green bird's eye chilies, finely chopped
1/2 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/2 teaspoon garam masala powder
1 teaspoon salt
For Curry sauce
3 tablespoon oil or ghee
1 tablespoon cumin seeds
150g or 1 large red onion, finely chopped
1 tablespoon chopped ginger
3 cloves garlic, chopped
1-2 fresh bird's eye chilies, chopped
350g tomatoes , pureed or chopped
1 tablespoon coriander powder
1/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon salt
1 cup or 240ml water or chicken stock
3/4 teaspoon garam masala powder
1/4 cup coriander leaves, chopped
Recipes
1. Marinade chicken with yogurt, garlic, ginger, fresh chili, turmeric powder, chili powder, garam masala, and salt; cover and refrigerate overnight. If running short of time, marinate at room temperature for about an hour.
2. Heat oil in a heavy base saucepan and drop in cumin seeds. Once cumin seeds start to splutter, add onion, ginger, garlic, fresh chili - sauté on medium heat for about 10-12 minutes until onion starts to brown.
3. Next add tomatoes, coriander powder, turmeric powder, chili powder and salt - cook for a few minutes until tomatoes turn pulpy.
4. Add marinated chicken, stir well, and cook for another 10-12 minutes until chicken is no longer pink, and oil starts to separate from the sauce.
5. Add water or chicken stock; bring to the boil. Cover and cook on low heat for about 20-25 minutes until chicken is tender.
6. Add garam masala and stir. Finally garnish with coriander leaves and serve with steamed rice, chapatis or crusty bread of your choice.
Note: This recipe makes a medium spicy curry; more red chili powder can be added as per taste.