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Chicken masala curry

Chicken can be cooked in various ways with different varieties of spices and has different variations across different regions in India. This recipe involves marinating and making a spice mix (masala) out of readily available ingredients and makes a very good Sunday afternoon meal. It goes very well with rice or naan bread.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 55 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 gms Chicken
  • For Marination:
  • ½ tsp Turmeric powder
  • 1 tsp Chilli powder 2 tsp if you want it spicy
  • ½ tsp Salt
  • ½ Lemon juice
  • For Masala:
  • 3 Tbsp Coriander Seeds
  • 2 ½ tsp Poppy seeds
  • 1 tsp Cumin Seeds
  • 2 tsp Cloves
  • 1 Inch Cinamon
  • 1 Cardamom
  • For Gravy:
  • 2 medium Onions
  • 2 Green Chilli
  • 1 tsp Ginger garlic paste
  • ½ tsp Turmeric powder
  • 1 tsp Red Chili powder 2 tsp if you want it spicy
  • ½ cup Coconut milk
  • 3 Tbsp Oil
  • Salt to taste
  • Coriander leaves to garnish

Method
 

  1. Clean and wash the chicken. Add all the ingredients for marination to the chicken and mix well. Leave this for 30 minutes.
  2. To a flat bottom vessel add 3 Tbsp of cooking oil and once the oil is hot add onions and green chilly and fry till the onions are golden brown.
  3. Add ginger garlic paste and fry for 2 minutes and add chilli powder and turmeric powder and fry for 1 minute.
  4. Add chicken and mix well and cook with the lid on for 5 minutes. Mix again to ensure the spices are spread evenly and then add 2 cups of water. Cook with the lid on for 15-20 minutes or till the chicken is cooked.
  5. Add the masala powder and coconut milk and cook on low heat for 10 minutes or till the oil separates.
  6. Garnish with coriander leaves.