Chicken is always the best loved by most non-vegetarians, especially kids. It is the best source for proteins and various nutrients especially Vitamins. I would always suggest de-skinned chicken, because the skin contains an average of about 75% of fat. This particular recipe, Chicken masala curry is a very delicious and spicy chicken recipe, prepared with Indian spices, like pepper, cumin seeds, fennel seeds, etc. The freshly sauteed spices makes the recipe more aromatic and rich in flavors. It goes well with Rice varieties, especially Fried rice, Jeera rice and Biryani, or Chapati, Parota, Roti varieties and Dosa. Here the masala dominates the chicken curry and makes the masala taste so Indian. Alter the spiciness according to your taste and enjoy with your main dish.
- Chicken - 250 grams
- Capsicum - 1/2 (optional)
- Big onions - 2 (Sliced or chopped)
- Tomatoes - 1 (Chopped finely)
- Dry red chillies - 6 to 8
- Shallots - 5 or 6
- Ginger-Garlic paste - 1/2 spoon (Or ginger - 1/2 inch piece; 2 garlic pods)
- Peppercorns - 1/2 spoon
- Cumin seeds - 1 spoon
- Fennel seeds/Saunf - 1/2 spoon
- Cinnamon stick - 1 inch long piece
- Grated coconut - 1 spoon (grate 2 inch long piece of coconut)
- Lemon juice - 1 spoon
- Coriander leaves - Few
- Oil - As required
- Wash the chicken pieces well with water, then apply turmeric powder and salt on the chicken pieces and leave it undisturbed for 15 minutes. Wash again and keep aside.
- Place a pan on flame and add one spoon of oil saute cumin seeds, peppercorns, cinnamon stick, fennel seeds, grated coconut on low flame. Do not burn it, just saute until you get a nice flavor. After the ingredients cools down add the sauteed ingredients into a blender and grind coarsely first. Then sprinkle water and make a fine paste. Set aside. (Paste number 1)
- Peel shallots. then add shallots, ginger garlic and dry red chillies into a blender and grind into a fine paste and keep aside. (Paste Number 2)
- In a pressure cooker add oil, fry onions, then add shallots paste (Paste Number 2) and saute until raw smell leaves.
- Add chopped tomatoes and salt, saute till it turns pulpy.
- Now add the coconut masala paste (Paste number 1) and stir well.
- Add the chicken pieces, and capsicum, mix well with the masala for a minute.
- Then pour a glass of water and stir well. Check for salt and close the cooker with the lid. Do not add too much water else it will become a curry.
- Pressure cook the chicken for 10 minutes. Remove from flame
- Open the cooker after 5 minutes and add lemon juice, stir well. (If the masala is watery then let it sit on flame for a few minutes until the water content reduces.)
- Garnish with coriander leaves and serve.
TIP 1: If you are preparing the same masala using a normal pan, cook using the same preparation for half an hour.
TIP 2: You can also use other eat also like, lamb/Mutton and prepare the same masala. But you will have to pressure cook for 30 minutes.
Chicken Masala Curry is ready. Serve with Rice varieties like Fried rice, Jeera rice and Biryani, or Chapati, Parota, Roti varieties and Dosa.