Chicken Masala

Recipes By Country/Region

Africa - African
Argentina - Argentinean
Brazil - Brazilian
Britain - British
China - Chinese
Costa Rica - Costa Rican
Denmark - Danish
Egypt - Egyptian
France - French
Germany - German
India - Indian
Ireland - Irish
Israel - Israeli
Italy - Italian
Korea - Korean
Malaysia - Malaysian
Mexico - Mexican
Middle Eastern
Morocco - Moroccan
Nepal - Nepalese
Norway - Norwegian
Pakistan - Pakistani
Panama - Panamanian
Paraguay - Paraguayan
Philippines - Filipino
Poland - Polish
Portugal - Portuguese
Puerto Rico - Puerto Rican
Russia - Russian
Saudi Arabia - Saudi Arabian
Singapore - Singaporean
South Africa - South African
Spain - Spanish
Sudan - Sudanese
Sweden - Swedish
Switzerland - Swiss
Thailand - Thai
Turkey - Turkish
Ukraine - Ukrainian
United States
Uruguay - Uruguayan
Venezuela - Venezuelan
Vietnam - Vietnamese
Yemen - Yemeni





Chicken Curry
Chicken Masala
Tandoori Chicken


Tuesday, March 31st 2020

Chicken Masala

3 tablespoons vegetable oil or ghee (clarified butter)
1 small onion - finely chopped
1.5 inch piece cassia bark (or cinnamon)
2 green cardamon pods
4 whole cloves
1 teaspoon fennel seeds
1 inch piece fresh ginger - very finely chopped
2 cloves garlic - very finely chopped
1 teaspoon turmeric powder
1 teaspoon ground coriander seed
3/4 teaspoon good chile powder
5 tablespoons Greek-style full cream yoghurt (3/4 of a 150 gm tub)
1 teaspoon (or a little more) concentrated tomato puree
salt to taste
2 chicken breasts, skinned and cut into 1 inch pieces
1 tablespoon chopped up pieces from a block of creamed coconut
chopped fresh coriander leaf (cilantro) to garnish

Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the cassia, cardamons, cloves and fennel seeds and stir a little then turn the heat down to low and cook for 10 minutes. Add the ginger and garlic, stir and cook for another 10 minutes on low heat stirring now and again to make sure nothing browns or burns. Add the turmeric, coriander and chile powder and fry gently for a minute. Add 1 tablespoon of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil.

When the yoghurt has lost a lot of its moisture add another
tablespoon. Stir and fry as before. Repeat until all the yoghurt
is incorporated. Add the tomato puree and stir in.

Online Debt Consolidation Loan
Includes various sections on where to apply online

Stir in hot water - enough to make the mixture very fluid. Bring
to the boil and simmer, stirring occasionally for 20 minutes. Add
salt to taste.

Heat a little oil in a large heavy frying pan and stir-fry the
chicken pieces over a moderate heat until they are sealed and have turned white. Add the chicken to the sauce and simmer gently for another 20-30 minutes until the chicken is cooked. Stir from time to time. If the sauce gets too dry add a little hot water.

10 minutes from the end add the creamed cocunut pieces and stir to melt them. Adjust the consistency of the sauce with some hot water as the creamed coconut will thicken the sauce.

At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top. Remove the cassia and cardamons (if you can find them! Don't worry about the

Serve, garnished with chopped fresh coriander leaf (cilantro).

©2015; All Rights Reserved