Masala chicken curry is a very delicious and spicy curry. The taste is enhanced by the presence of poppy and mustard seeds. It is so tasty that you would be forced to make it again and again. This is a slightly thicker gravy and hence tastes best with roti or chapathi.

Serves: 6

1 kg Chicken cut into small pieces
3 large onions finely chopped
3 tbsp chopped curry leaves
1 tbsp garlic paste
1 tbsp ginger paste
4 medium sized tomatoes pureed
3 tbsp chopped coriander leaves
1 tbsp red chilli powder
3 tbsp coriander powder
¼ tsp turmeric powder
1 tsp salt (adjust to taste)
6 tbsp oil

Grind to a paste

1 tsp cumin seeds
¾ tsp mustard seeds
1 tsp black peppercorns
4 tbsp coconut paste
2 tbsp poppy seeds (soaked in ½ cup of hot water for about 15 minutes)


Heat oil in a pan and add the chopped onions and curry leaves and sauté for some time. When the onions turn golden in colour, add garlic paste and then ginger paste and sauté for a few seconds. Then add tomato puree, red chilli powder, coriander powder, and turmeric powder, salt and mix well. Then add the masala paste and mix well. When the oil starts leaving the surface, add the washed and drained chicken pieces. Mix the chicken well with the masalas and cook for about 5 minutes. Then add coriander leaves and 2 cups of water. Bring the gravy to a boil, then reduce the heat to medium, close a lid and cook for about 15 minutes. When the chicken is tender (i.e. cooked), switch off the gas. Garnish with coriander leaves. Serve hot with roti or rice.

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