Chicken Masala Curry Recipe
Photo source: Grandmother's Kitchen
The flavors of this chicken masala curry are out of this world!
3 Tablespoons curds
1 tsp red chilli powder
1/4 tsp turmeric
salt to taste
6-7 cashew nuts
4-5 Tablespoons milk
Dry roast and make a fine powder:
1 teaspoon cinnamon
10-12 curry leaves
Rest of the ingredients:
3-4 Tablespoons vegetable oil
2 large onions finely chopped
1 large tomato finely chopped
1/2 teaspoon crushed garlic
1/2 teaspoon crushed ginger
1 teaspoon coriander powder
3/4 teaspoon black pepper powder
1/4 teaspoon cumin powder
coriander leaves for garnish
Mix together the chili powder, turmeric, curds and salt. Add chicken pieces and marinate for 20 minutes in fridge.
While you wait, in a food processor, puree the cashews and milk and set aside.
In a dry frying pan, for 1 minute heat the cinnamon, cloves and curry leaves. Take them off the heat and using a spice grinder or mortar and pestle, grind these into a powder.
Heat 1 1/2 Tablespoons of oil in a large frying pan. Add onions and cook until golden.
Add ginger, garlic paste and cook another 3 minutes over medium.
Add coriander, cumin and pepper and fry for another minutes.
Add tomatoes and cook for 3-4 minutes. Cool and blend this into a paste and set aside.
Heat 1 1/2 tbsps oil in a large cooking pot and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
Add the ground tomato 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.
Garnish with fresh coriander leaves.