Chicken Masala Curry

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Preparation Time : 45 mins Marination Time : 30 mins Cooking Time : 30 mins Serves : 4

Chicken masala curry is a rich and creamy curry to serve as a side dish for Chapati/Poori/Rotis or Rice/Biryani/Ghee-rice, another version of butter chicken recipe made with a south Indian method which makes a unique and yummy side dish, give it a try for sure.

Ingredients:

To marinate –

Chicken – 750 gms

Turmeric – 1/2 tsp

Lemon juice – 1 tsp

Salt to taste

Other Ingredients –

Oil – 1/4 cup

Bay leaf – 1 leaf

Shah jeera – 1/4 tsp

Cinnamon – 2 no’s

Star anise – 2 no’s

Onion – 2 no’s chopped

Tomato – 1/2 cup chopped

Capsicum – 1/2 cup chopped

Tomato – 2 no’s (to blend)

Ginger garlic paste – 1 tbs (freshly ground)

Kashmir chilly powder – 2 tsp

Coriander powder – 1 tsp to 1 1/2 tsp

Turmeric – 1/4 tsp

Garam masala powder- 1/2 tsp

Kasuri methi – 2 tsp crushed

Coriander leaves – 1/2 cup for garnishing

Green chilies – 2 no’s chopped for garnishing

For coconut paste –

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Coconut – 1/2 cup

Cardamom /Elachi – 4 no’s

Cashewnut – 6 to 8 no’s

Roasted poppy seeds – 2 tsp

 

 

 

 

 

 

 

 

Method:

Clean and rinse chicken, drain the water in it completely and keep ready.

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Marinate chicken with turmeric, lemon juice, and salt, toss it well and set aside for 30 mins.

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Cook the marinated chicken to almost done by adding 1 cup of water and keep ready.

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Take a pan to add oil in it, when it is hot add Bay leaf, shah jeera, star anise and cinnamon, fry for few mins.

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Now add chopped onion, saute until it turns to light brown on a medium flame, then add freshly ground ginger garlic paste, fry until the raw smell evaporates.

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Add chopped tomato and capsicum, saute until it turns soft, meanwhile blend 2 no’s of tomatoes to puree and keep ready.

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add it, saute until oil separates to the edges

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Add chilly powder, coriander powder, turmeric, garam masala, saute for 1 min. Then add chicken into, bring it to boil,

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Cooked covered for 5 min on a low flame. Meanwhile, make coconut paste to a smooth paste and keep ready.

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Ensure the chicken is cooked properly, then add prepared paste, Adjust the consistency, add water if necessary, bring it to boil for a few mins, cooked covered.

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Add crushed Kasuri methi, mix with the curry. Add chopped coriander and chopped green chilies finally.

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Serve hot with Rotis/ as a side dish for Biryani/ ghee rice.

 

 

 

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