Chicken Curry Masala
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Ingredients
- 1 kg Chicken
- 1 Lemon
- Ginger garlic paste
- Salt
- Turmeric Powder
- Red Chilli Powder
- Oil
- 1 and a half tbsp coriander seeds
- 1 tablespoon fennel seeds
- 2 inch cinnamon stick
- 5 cloves
- 12-15 peppercorns
- Half an inch ginger
- 6-8 garlic flakes
- 2 onions sliced
- 15-20 curry leaves
- 3 Tomatoes chopped
- 2 tablespoon tomato puree
- Green chillies chopped
- Coriander leaves
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Instructions
- Marinate the chicken for an hour with juice of 1 lemon, ginger garlic paste, salt, turmeric powder, red chilli powder.
- For the paste: In a pan heat a tbsp of oil. Add 1 and a half tbsp coriander seeds. Brown them. Add 1 tbsp fennel seeds, 2 inch cinnamon stick, 5 cloves, 12-15 peppercorns, half an inch ginger and 6-8 garlic flakes.
- Brown this. Cool it and grind it to a paste adding little water to the grinder.
- In a wok, heat a tbsp oil. Add 2 onions sliced. Brown them. Add 15-20 curry leaves.
- Add the prepared paste and cook for about 5 minutes. Add 3 tomatoes chopped and 2 tbsp tomato puree.
- Add green chillies chopped. Cook till oil separate. Cool this and blend it in the grinder.
- Add this to the wok again. Give it a boil. Add the chicken and salt to taste. Cover and cook till chicken is done.
- Garnish with coriander leaves. Serve hot.
- I use this gravy for many other vegetarian dishes as well.
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