Chicken Masala Easy

by RosyMathew
Chicken masala
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Vegetable oil or Ghee - 3 tbsp
  • Onion(finely chopped, small) - 1 nos
  • Cinnamon(Karugapatta) - 1 1/2" piece
  • Green cardamom - 2 nos
  • Cloves(Grambu) - 4 nos
  • Fennel seeds(Perinjeerakam) - 1 tsp
  • Fresh ginger(very finely chopped) - 1" piece
  • Garlic pods(very finely chopped) - 2 nos
  • Turmeric powder - 1 tsp
  • Coriander seeds(ground) - 1 tsp
  • Chilly powder - 3/4 tsp
  • Greek style full cream yoghurt(3/4 of a 150 gm tub) - 5 tbsp
  • Concentrated tomato purée - 1 tsp
  • Salt(As reqd) -
  • Chicken breasts(skinned and cut into 1 inch pieces) - 2 nos
  • Block of creamed coconut(chopped up pieces) - 1 tbsp
  • Coriander leaves (for garnishing) -
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Vegetable oil or Ghee - 3 tbsp
  • Onion(finely chopped, small) - 1 nos
  • Cinnamon(Karugapatta) - 1 1/2" piece
  • Green cardamom - 2 nos
  • Cloves(Grambu) - 4 nos
  • Fennel seeds(Perinjeerakam) - 1 tsp
  • Fresh ginger(very finely chopped) - 1" piece
  • Garlic pods(very finely chopped) - 2 nos
  • Turmeric powder - 1 tsp
  • Coriander seeds(ground) - 1 tsp
  • Chilly powder - 3/4 tsp
  • Greek style full cream yoghurt(3/4 of a 150 gm tub) - 5 tbsp
  • Concentrated tomato purée - 1 tsp
  • Salt(As reqd) -
  • Chicken breasts(skinned and cut into 1 inch pieces) - 2 nos
  • Block of creamed coconut(chopped up pieces) - 1 tbsp
  • Coriander leaves (for garnishing) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat oil in a large heavy pan.
  2. Add onion and stir for a few mins on a high flame.
  3. Add cinnamon, cardamons, cloves and fennel seeds and stir a little.
  4. Lower the heat and cook for 10 mins.
  5. Add ginger and garlic, stir and cook for another 10 mins on a low heat.
  6. :- Stir continuously to make sure nothing browns or burns.
  7. Add turmeric, coriander and chilly powder and fry gently for a minute.
  8. Add 1 tbsp of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil.
  9. :- It won`t split if you`ve used full cream yoghurt.
  10. When the yoghurt has lost a lot of it`s moisture, add another tbsp of it and stir fry as before.
  11. Repeat, until all the yoghurt is incorporated.
  12. :- The last tablespoons won`t sizzle but it doesn`t matter.
  13. Add the tomato purTe and stir in.
  14. :- The colour of the dish should now be similar to the background colour of the recipe list page - a rich orangy yellow with red flecks if you`ve turned the graphics off.
  15. Stir in lots of hot water enough to make the mixture very fluid.
  16. Bring to boil and simmer, stirring occasionally for 20 mins.
  17. Add salt.
  18. Heat a little oil in a large heavy frying pan.
  19. Stir-fry the chicken pieces over a moderate heat, until they are sealed and have turned white.
  20. Add the chicken to the sauce and simmer gently for another 20 - 30 mins, until the chicken is cooked.
  21. Stir from time to time.
  22. :- If the sauce gets too dry, add a little hot water.
  23. 10 mins from the end, add the creamed coconut pieces and stir to melt them.
  24. :- Adjust the consistency of the sauce with some hot water as the creamed coconut will thicken the sauce. :- At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top. :- Remove the cinnamon and cardamoms, if you can find them! Don`t worry about the cloves.
  25. Garnish with chopped fresh coriander leaves.
  26. :- Serve hot.
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