Chicken masala
Time to cook
45 minutes
Difficulty
Medium
Serves
2
A classic Indian dish featuring tender chicken pieces cooked in a rich and spiced tomato-based gravy, infused with ginger, garlic, onions, and a blend of aromatic spices, creating a delectable and satisfying curry, best enjoyed with naan bread or steamed rice.
Ingredients
Chicken Breast
250 gram
Onion Raw
1 large
Tomatoes
1 large
Picador Chillies
1 chilli
Curry Leaves
0.25 cup
Ginger Garlic Paste
1 tbsp
Red Chilli Powder
0.5 tbsp
Coriander Powder
1 tbsp
Turmeric
0.5 tsp
Garam Masala
1 tsp
Cumin Powder
0.5 tsp
Salt
1 pinch
Cold Pressed Olive Oil
1 tbsp
Coriander Leaves
1.5 tbsp
Fresh Coconut
0.25 cup
Poppy Seeds
1 tbsp
Cinnamon
1 tsp
Fennel Seeds
0.5 tbsp
Step-by-step instructions to cook
Prep
Wash and clean the chicken, then cut it into medium-sized pieces.
In a blender, combine freshly grated coconut, poppy seeds, cinnamon sticks, and fennel seeds.
Blend until you have a smooth puree and set this aside.
Thinly slice the onions and tomatoes.
Slit the green chillies, and finely chop the coriander leaves.
Cooking
Heat oil in a pressure cooker, add sliced onions, green chillies, and curry leaves. Sauté until onions turn golden brown.
Add ginger garlic paste and sauté for a minute.
Then, add salt and all the spice powders, and stir for 30 seconds.
Add sliced tomatoes and sauté for 5-7 minutes until they become mushy.
Add the marinated chicken pieces, mix well with the masala, and cover the pressure cooker.
Cook for 3 whistles, then simmer for 5 minutes and turn off the heat.
Allow the cooker to release pressure naturally before opening the lid and transfer the chicken curry to another pan.
Add the blended coconut masala puree and mix.
Cover and boil for about 10 minutes until the curry thickens.
Finally, add chopped coriander leaves, mix, and serve this delicious chicken masala.
Nutrition information
(per serving)
Carbs
6.3
Proteins
9.2
Fats
7.8
Fiber
3.1
131
kcal
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