Spicy Chicken Masala

Preparation time
20 mins
Cooking time
30 mins
Difficulty
easy
Serves
4 people
Meal course
Lunch
Posted by
Posted on
1/2 Kilo
Chicken, washed and cut into medium sized pieces (to marinate)
3 Tbsp
Curds (to marinate)
1 Tsp
Red chilli powder (adjust to suit your spice level) (to marinate)
1/4 Tsp
Turmeric powder (to marinate)
1 per taste
Salt to taste
7 medium
Cashew nuts (to make a paste)
5 Tbsp
Milk (to make a paste)
1 inch
Cinnamon (to dry roast and make a fine powder)
12 small
Curry leaves (to dry roast and make a fine powder)
3 medium
Cloves (to dry roast and make a fine powder)
4 Tbsp
Oil
2 large
Onions finely chopped
1 large
Tomato finely chopped
1 Tsp
Garlic ginger paste
1 Tsp
Coriander powder
3/4 Tsp
Black pepper powder
1/4 Tsp
Cumin Powder
1 to garnish
Coriander leaves
Spicy Chicken Masala

Chicken Curry is the most common dish in India. Easy and convenient to make. Adjust the spices according to your choice. Don’t fry the masala too much or burn it as its the masala paste which gives the chicken it’s flavor. Do add more water for a gravy consistency. One variation is add a tbsp of coconut paste and juice of half a lemon to the above curry for added flavor.

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Shravanthi Ravi

Shravanthi is a graphic designer, photographer, cook, blogger and a mother with keen interest in health and wellness. Her creative side always keeps her on her toes.

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  1. Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 minutes
  2. While the chicken pieces are marinating, make a paste of cashew nuts and milk. Keep aside.
  3. Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
  4. Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
  5. Add coriander powder, cumin powder, pepper powder and combine well and fry for another minute.
  6. Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
  7. Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
  8. Garnish with fresh coriander leaves.

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