Homemade Chicken Masala

Homemade Chicken Masala

6saves
50min


11 people made this

Making your own masala paste beats store-bought every time. Serve this fragrant chicken curry with rice and naan or roti bread.

MARBALET

Ingredients
Serves: 7 

  • 4 teaspoons chilli flakes
  • 1 teaspoon coriander seeds
  • 1 dessertspoon chilli powder
  • 1 teaspoon poppy seeds
  • 1 teaspoon cumin seeds
  • 2 cloves garlic, minced
  • 1 teaspoon ground cardamom
  • 1 teaspoon aniseeds
  • 2 to 3 green chillies, seeded and chopped
  • 1 1/2 tablespoons tamarind paste
  • 1 slice fresh ginger
  • small handful chopped fresh coriander
  • 4 tablespoons olive oil
  • 2 onions, chopped
  • 1 1/2 kg boneless and skinless chicken, diced
  • desiccated coconut for garnish

Directions
Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

  1. To make the masala: In a small frying pan, sauté the chilli flakes, coriander, chilli powder, poppy seeds, cumin, garlic, cardamom and aniseeds. Let cool and transfer to a small bowl, then grind together with the green chilli peppers, tamarind, ginger and coriander to make a smooth paste. Set aside.
  2. Heat oil in a large frying pan over medium heat and sauté onions until brown. Add masala mixture and sauté for about 7 to 10 minutes.
  3. Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through. Garnish with shredded coconut and serve.

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Reviews (3)

terka
by
1

It is a little work to make the masala but it is worth it. I added orange juice to it and made it with salmon instead of chicken. Great tangy/spicy taste and flavour!! - 08 Oct 2008

SK.TOAD
by
0

This recipe went over well with my family, it was nice to have a sandwich with a little zip to it. - 08 Oct 2008

JAZZY-GIRL
by
0

This recipe was very time-intensive and expensive, considering the exotic spices and mortar & pestle that I had to buy. Nonetheless, I think it was definitely worth it. The fresh-ground spices resulted in a huge burst of flavour. I served the mixture in parathas (bought frozen from the Indian grocer). It would also be great over rice. Any suggestions as to how to make without the tamarind pulp? I am moving soon and it might be hard to find - it's also kind of annoying because it is only sold in big packages and I don't use it for anything else. - 08 Oct 2008

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