Chicken chicken can be done in many styles – from thin gravy to very thick gravy. Sometimes the chicken can be marinated overnight too. Like most curried dishes, a claypot is the best utensil for cooking masala chicken.
100 g grated coconut
10 blanched almonds
1 teaspoon fennel seeds
4 cm ginger
8 cloves garlic
250 ml water
100 g natural yoghurt
1 teaspoon turmeric powder
1 1/2 teaspoons salt
4 tablespoons meat or chicken curry powder
1 chicken, about 1 ½ kg, skinned and cut into 12-14 pieces
3 tablespoons Q.B.B. Pure Ghee
2 X 2 cm cinnamon sticks
2 teaspoons fennel, pounded coarsely
2 onions, sliced thinly
2 sprigs curry leaves
2 tomatoes, sliced
500 ml water
3 medium potatoes, peeled and quartered
2 red chillies, slit lengthwise (if you want the curry spicy hot)
- Place the first 8 ingredients into a blender and blend till smooth.
- Pour into a bowl. Add in the turmeric powder, salt and the curry powder. Combine well to make a masala paste.
- Coat the chicken pieces in this prepared masala paste and leave aside for 1 hour to marinate.
- Heat Q.B.B. Pure Ghee and fry cinnamon stick, cardamoms, cloves and fennel seeds till aromatic.
- Add in the onion slices and curry leaves and sauté till onions become golden brown.
- Add in the marinated chicken and tomato slices and fry, turning the chicken pieces frequently until chicken turns white.
- Pour in the water and add in the potatoes and red chillies, stir to combine well and then cook over medium heat, stirring occasionally till the chicken and potatoes are cooked. Adjust salt.
- Serve with rice, bread or puttu mayam.