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.
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 –
Coconut – 1/2 cup
Cardamom /Elachi – 4 no’s
Cashewnut – 6 to 8 no’s
Roasted poppy seeds – 2 tsp
Clean and rinse chicken, drain the water in it completely and keep ready.
Marinate chicken with turmeric, lemon juice, and salt, toss it well and set aside for 30 mins.
Cook the marinated chicken to almost done by adding 1 cup of water and keep ready.
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.
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.
Add chopped tomato and capsicum, saute until it turns soft, meanwhile blend 2 no’s of tomatoes to puree and keep ready.
add it, saute until oil separates to the edges
Add chilly powder, coriander powder, turmeric, garam masala, saute for 1 min. Then add chicken into, bring it to boil,
Cooked covered for 5 min on a low flame. Meanwhile, make coconut paste to a smooth paste and keep ready.
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.
Add crushed Kasuri methi, mix with the curry. Add chopped coriander and chopped green chilies finally.
Serve hot with Rotis/ as a side dish for Biryani/ ghee rice.