chicken masala

One of my friends has 7 sisters. Of all her sisters, two of them, sisters #1 and #2 are really, really fantastic cooks. It is part of my evil plan to learn how to cook Indian dishes from them, and last week, one of these super-cooks sisters, Kulwant, came to visit me. While she was here, she taught me how to make Chicken Masala.

I admit that I have very little knowledge when it comes to cooking Indian food. I have tried making a couple of dishes on my own using recipes I had found online but nothing ever came out tasting like what they should. And the problem is, I have no idea where I had gone wrong.

It all starts with the spices – cinnamon, cardamom and cumin.

I have learnt that black cardamoms give a much better flavor than the normal cardamoms, so if you can find black cardamoms, I suggest that you use them instead!

Another very important ingredient is red onions. The onions give the curry its body, so they need to be cooked until very caramelized before you can proceed with the next step of the cooking process.

Here are the instructions on how to cook this very more-ish dish.

In a casserole heat the ghee (or vegetable oil) until it has melted. 

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Add the cinnamon and cook until it has turned a darker shade of brown.

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Add the cumin and cook about 30 seconds, or until fragrant.

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Add the cardamom (discard the pods) and cook another 30 seconds or so.

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Add the red onions. Cook slowly, over low heat, until the onions are well-caramelized. In fact, they should look slightly burnt.

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Add the meat curry powder and chili powder. If you are cooking this for kids, reduce the amount of chili powder added. Stir to mix.

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Add the tomatoes and cook for about a minute.

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The spice paste is ready. At this stage, you can freeze unused paste to be used at a later date. 

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Add the skinless chicken thigh (or other chicken parts) and stir until all the chicken is coated.

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Pour some water into the pot. As the chicken cooks, liquid will be released so it really is up to you how much sauce you prefer to have. Adjust the amount of water added accordingly.

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Bring this to a boil, then simmer, covered, until the chicken is cooked though. Remember to stir occasionally.

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Season with salt and thicken the sauce with yogurt.

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You can serve this immediately, but I reckon this tastes better the next day! 

 

Get a loaf of crusty bread, or a huge bowl of rice and enjoy!

Chicken Masala
Serves 4
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Ingredients
  1. 4 chicken legs, boneless and skinless, cut into smaller pieces
  2. 3-4 large onions, sliced
  3. 1 stick cinnamon
  4. 1/4 teaspoon cumin
  5. 10 black cardamom pods, discard shells
  6. 2 tomatoes, or 1/3 can chopped tomatoes
  7. 2 heaped tablespoons curry powder
  8. 1/2 teaspoon chilli powder, more if you prefer it to be more spicy
  9. 4 bay leaves
  10. 2 heaped tablespoons yoghurt
  11. 1/2 teaspoon salt
  12. 1/4 teaspoon ground black pepper
  13. 1 cup hot water, more if you prefer more gravy
Instructions
  1. In a casserole heat the ghee (or vegetable oil) until it has melted.
  2. Add the cinnamon and cook until it has turned a darker shade of brown.
  3. Add the cumin and cook about 30 seconds, or until fragrant.
  4. Add the cardamom (discard the pods) and cook another 30 seconds or so.
  5. Add the red onions. Cook slowly, over low heat, until the onions are well-caramelized. In fact, they should look slightly burnt.
  6. Add the meat curry powder and chili powder. If you are cooking this for kids, reduce the amount of chili powder added. Stir to mix.
  7. Add the tomatoes and cook for about a minute.
  8. The spice paste is ready. At this stage, you can freeze unused paste to be used at a later date.
  9. Add the Pour some water into the pot. As the chicken cooks, liquid will be released so it really is up to you how much sauce you prefer to have. Adjust the amount of water added accordingly.
  10. skinless chicken thigh (or other chicken parts) and stir until all the chicken is coated.
  11. Bring this to a boil, then simmer, covered, until the chicken is cooked though. Remember to stir occasionally.
  12. Season with salt and thicken the sauce with yogurt.
  13. You can serve this immediately, but I reckon this tastes better the next day!
Notes
  1. Store in an air-tight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
Adapted from Kulwant Kaur
Adapted from Kulwant Kaur
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/



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