Chicken Masala is a dish that is so flavorful, all you need is a bowl of rice and dinner can be served!
Cooked in a rice cooker, this dish is fuss-free, and cooks in no time at all.
I have collaborated with Harvey Norman Singapore to bring you a video on how you can cook this delicious dish easily at home!
- 1 stick cinnamon
- 1/4 teaspoon cumin
- 10 black cardamom pods, discard shells
- 1/2 teaspoon chill powder
- 1/2 teaspoon salt
- 1 cup hot water
- 2 tomatoes, or 1/3 can chopped tomatoes
- 2 heaped tablespoons curry powder
- 1/4 teaspoon ground black pepper
- 2 heaped teaspoons yogurt
- 4 bay leaves
- 500g chicken thigh, skin removed and cut into bite size pieces
- In a pressure rice cooker heat the ghee (or vegetable oil) until it has melted.
- Add the cinnamon and cook until it has turned a darker shade of brown.
- Add the cumin and cook about 30 seconds, or until fragrant.
- Add the cardamom (discard the pods) and cook another 30 seconds or so.
- Add the red onions. Cook slowly, over low heat, until the onions are well-caramelized. In fact, they should look slightly burnt.
- 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.
- Add the tomatoes and cook for about a minute.
- The spice paste is ready. At this stage, you can freeze unused paste to be used at a later date.
- 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.
- skinless chicken thigh (or other chicken parts) and stir until all the chicken is coated.
- Bring this to a boil, then simmer, covered, until the chicken is cooked though. Remember to stir occasionally.
- Season with salt and thicken the sauce with yogurt.
- You can serve this immediately, but I reckon this tastes better the next day!
This video is brought to you by Harvey Norman, A cook’s Playground!