My Feeble Attempts at Chicken Curry / Masala Recipe
I’ve always been fascinated by the complexities of cooking Indian food, and after tasting some really amazing authentic dishes at a coworker’s house party a few months ago, I suddenly got inspired to really dig in and learn how to do it on my own. Just over this past week, Michelle’s been advising/tasting/judging my attempts at Chicken Curry / Masala. Here’s her own recipe and some photos of my last attempt using just curry powder and no masala. (She got me a box of BadShah brand Masala so I’ll be trying that soon!) Also, just to quickly pass on an important lesson I recently learned: be sure to fully carmelize the onions (which I didn’t do as you can see in the photo below) in this recipe to get the full flavor!
4-5 cloves garlic
About 1 inch of cinnamon (crush it so that they are sticks and its not rolled up)
4-5 green peppercorns
1-2 Bay leaves if you have them.
1 large onion (chopped fine or pureed) (the amount of onion and tomato will decide how much gravy the dish has)
3-4 small green chillies or 2 jalapeno peppers, finely chopped.
2 tsp Ginger garlic paste (either pre-made or crushed/ground)
2 tomatoes (diced or pureed)
2 tsps chicken masala (not heaped)
About 6 chicken drumsticks or equivalent
Garnishing (coriander â€“ optional)
Stove should be medium high. In about 4 tablespoons oil, fry all of Batch 1, In about a minute, you will smell the aromas, add the onion. Fry for 7-10 mins or until nearly brown. Add chilies and tomatoes â€“ fry for another 7 mins. Add ginger garlic paste. Stir quickly cos this might stick. After one minute, add the chicken masala and stir for another 3-4 mins. At this point, taste the mixture, if you think you can want it more spicy â€“ add more masala. Add the chicken and stir every 5 mins for the next 10 mins. Cover and lower the heat to low-medium flame. Add salt at this point â€“ not much later.
Keep checking on it every 10 mins. Try and avoid adding water, as this dilutes the taste. The chicken should be cooked in about 30 mins.
Enjoy and thanks Michelle!