In an earlier post I talked about how, on a recent trip to India, I took an Indian cookery class. Now before this class I though I had Chicken Masala down….O how wrong I was. This single recipe was worth the cost of the whole class (which actually….in Western terms was pennies but….you get my sentiment). Delicious, rich, creamy and just pure, unadulterated flavour.
Cook it once and you will see, yes you will.
The recipe below includes the base for the pure Masala ‘gravy’. Use any meat you like with it, simply by swapping the chicken for something else – is also superb with lamb or fish.
Serve with naan and rice.
Cook it once and you will see, yes you will.
The recipe below includes the base for the pure Masala ‘gravy’. Use any meat you like with it, simply by swapping the chicken for something else – is also superb with lamb or fish.
Serve with naan and rice.
Recipe
Ingredients:
Masala gravy base:
6 small onions, sliced
4 medium tomatoes, sliced
Tumeric
Chicken (or any other meat or vegetable) Masala Curry:
500g boneless chicken (or other meat)
4 cardamon seeds, cracked
4 – 6 cloves
2cm cinnamon
4 bay leaves
Vegetable oil
Ginger and Garlic paste – you can buy this from some supermarkets. If you cant find it just mince up garlic and ginger and use that.
Fenugreek leaves (different to the seeds – check your local indian supermarket – also known as qasuri methi)
2 Kashmiri Chilli – dried red chillis
Garam masala
Coriander powder
Red Chilli powder
Cumin powder
6 tbsp coconut milk or cream
2 tsp Ghee or unsalted butter
4 tbsp Natural Yoghurt
Fresh Coriander, chopped – one handful
Fresh Mint, chopped – one handful
Chicken tandoori powder (optional- and only for chicken masala)
Method:
For the gravy:
1. Heat 2 tbsp veg oil on high heat for 1 min.
2. Add the onions and the tomatoes and fry for a few minutes. Add 1/2 tsp turmeric powder.
3. Fry for 8 – 10 mins on medium until onion soft and translucent and tomatoes cooked.
4. Take off the heat and add 200ml water and stir. Add 1 tsp salt. Blend .
This can be kept for 1 week in fridge.
For the rest of the curry:
5. Add 2 tbsp vegetable oil to a pan and heat on high until hot.
6. Add 2 tbsp ginger and garlic paste and fry for 30 seconds.
7. Add the masala gravy and cook for 5 minutes on medium heat.
8. Add the cubed chicken/meat.
9. Add 1 tbsp fenugreek leaves, 2 kashmiri chilli, 200ml water, 2 tsp garam masala, 1 tsp coriander powder, 1/2 tsp red chilli powder, 1 tsp cumin powder, 6 tblsp coconut milk or cream and 2 tsp ghee or butter.
10. Add 4 tbsp natural yoghurt, a handful of chopped fresh coriander and a handful of chopped fresh mint. Stir.
11. Add tsp tandoori chicken masala powder, if using chicken. This is optional – if you don’t have it don’t worry too much.
12. Cook for 10 minutes stirring until the chicken is cooked through and tender and the sauce is a nice, thick consistency. Serve with a sprinkling of fresh coriander on top!
Ingredients:
Masala gravy base:
6 small onions, sliced
4 medium tomatoes, sliced
Tumeric
Chicken (or any other meat or vegetable) Masala Curry:
500g boneless chicken (or other meat)
4 cardamon seeds, cracked
4 – 6 cloves
2cm cinnamon
4 bay leaves
Vegetable oil
Ginger and Garlic paste – you can buy this from some supermarkets. If you cant find it just mince up garlic and ginger and use that.
Fenugreek leaves (different to the seeds – check your local indian supermarket – also known as qasuri methi)
2 Kashmiri Chilli – dried red chillis
Garam masala
Coriander powder
Red Chilli powder
Cumin powder
6 tbsp coconut milk or cream
2 tsp Ghee or unsalted butter
4 tbsp Natural Yoghurt
Fresh Coriander, chopped – one handful
Fresh Mint, chopped – one handful
Chicken tandoori powder (optional- and only for chicken masala)
Method:
For the gravy:
1. Heat 2 tbsp veg oil on high heat for 1 min.
2. Add the onions and the tomatoes and fry for a few minutes. Add 1/2 tsp turmeric powder.
3. Fry for 8 – 10 mins on medium until onion soft and translucent and tomatoes cooked.
4. Take off the heat and add 200ml water and stir. Add 1 tsp salt. Blend .
This can be kept for 1 week in fridge.
For the rest of the curry:
5. Add 2 tbsp vegetable oil to a pan and heat on high until hot.
6. Add 2 tbsp ginger and garlic paste and fry for 30 seconds.
7. Add the masala gravy and cook for 5 minutes on medium heat.
8. Add the cubed chicken/meat.
9. Add 1 tbsp fenugreek leaves, 2 kashmiri chilli, 200ml water, 2 tsp garam masala, 1 tsp coriander powder, 1/2 tsp red chilli powder, 1 tsp cumin powder, 6 tblsp coconut milk or cream and 2 tsp ghee or butter.
10. Add 4 tbsp natural yoghurt, a handful of chopped fresh coriander and a handful of chopped fresh mint. Stir.
11. Add tsp tandoori chicken masala powder, if using chicken. This is optional – if you don’t have it don’t worry too much.
12. Cook for 10 minutes stirring until the chicken is cooked through and tender and the sauce is a nice, thick consistency. Serve with a sprinkling of fresh coriander on top!
