Masala la la Chicken - National Curry Week

Masala Chicken

Masala means spice mix and most Indian households will have their own version of this mix of individual spices in a small pots. I actually have two spice containers, the first contains the traditional Indian spices for a curry base; clockwise from the top dhani (coriander) powder, jeera(cumin) powder, turmeric, red chilli powder, garam masala, salt, and jeera(cumin)seeds in the centre. I buy all of these from either an Indian supermarket or just my normal supermarket which sells them all too, apart from the garam masala which I get from my mum, who gets it from her mum who makes it at home. 

The second contains a mix of Indian and my most commonly used spices; sesame seeds, allspice berries, fenugreek seeds, paprika, red chilli flakes, garlic salt, and dried coriander in the centre.

 

Masala chicken uses most of the spices in my first pot and is a relatively simple curry to make, not as time consuming as a Butter Chicken curry and much healthier. It is still creamy, full of flavour and a big bowl of warming comfort when served over hot rice. Had a few requests for more Indian recipes so hope you all enjoy cooking this one.

Serves 4

Ingredients

3 tbsp. Rapeseed Oil
2 tsp Jeera Seeds (cumin)
5 Garlic Cloves
6 Bombay Onions(pink small onions)/4 Normal Brown Onions
Knob of Butter
1 ½ inch of Ginger grated
2 Green Chillies
1 tbsp. Tomato Puree
500g Passata
1 tsp Salt
1 ½ tsp Coriander powder
1 ½ tsp Jeera powder
1 tsp Tumeric
½ tsp Red Chilli Powder
1 tsp Garam Masala
1 tsp Chicken curry Masala
½ tsp Black Pepper
600g Chicken Breast diced
4 tbsp. Water
2 tbsp. Plain Yoghurt
½ cup of Coriander finely chopped

Equipment

Saucepan
Grater
Food Processor

Method

1.In a food processor chop the garlic and onions, you can also finely chop these by hand but to save time I find it quicker for larger quantities to use my mini Kenwood machine

2.Heat oil in a saucepan and once hot add jeera seeds – cook for a minute or so until they release their aroma

3.Add finely chopped garlic and brown for around 3-4 minutes

4. Add onions and cook until a deep brown colour this can take around 15-20 minutes – the most time consuming part I find but essential this stage is not rushed

5. Add ginger and chillies cook for further minute

6.Add in all spices, tomato puree and passata and cook out until oil begins to separate from mixture can take around 5-10 minutes

7.Add in chicken pieces and water, place lid on the pan and cook for a further  15 -20 minutes until chicken is cooked through

8.Add in yoghurt
 

9. Finish with fresh coriander and serve with hot rice, chapattis or naan bread

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