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There are particular recipes which always continue to be our preferences and then we can't ever be fed up with cooking them again and again. One particular favorite meal that I prepare frequently and is enjoyed by my children and pals may be the hot Chicken Masala Curry. Its better than any restaurant recipe. This chicken curry meal just isn't a fancy one, very simple, straightforward and fast to make. We don’t recall the dish supply, its been there in my meal files since centuries, thought I’d share it.

There are endless variations into chicken curry and today’s chicken curry is prepared with the same fundamental components as any typical chicken curry, truly the only various other significant ingredient is cashewnut paste. The spice standard of the curry is large because of the use of black pepper and chilli powder. However the blending of cashewnut paste aided by the spices offsets the spicy flavor of curry and gives this dish its unmistakable, not-too-rich, subtly sweet, hot and spicy flavor.

Hot Chicken Masala Recipe

Recipe origin: From my dish files

Prep & Cooking Time: 30-35 mts

Serves 4-5 persons

Cuisine: South Indian

Components:

Marinate:

½ kg chicken, washed and cut into medium sized pieces

3 tbsp curds

1 tsp purple chilli dust (adjust to suit your spice amount)

¼ tsp turmeric pwd

salt to taste

Make a paste:

6-7 cashewnuts

4-5 tbsps milk

Dry roast and then make an excellent powder:

1” cinnamon

10-12 curry leaves

3 cloves

Remaining portion of the components:

3-4 tbsps oil

2 big onions carefully sliced

1 large tomato carefully sliced

1 tsp ginger-garlic paste

1 tsp coriander dust

3/4 tsp black colored pepper powder (adjust to fit your spice level)

¼ tsp cumin powder

coriander leaves for garnish

1 Marinate chicken pieces in chilli dust, turmeric powder, curds and salt for 20 mts.
2 whilst chicken pieces tend to be marinating, make a paste of cashewnuts and milk. Keep aside.
3 Dry roast cinnamon, cloves and curry leaves for 1 mt and work out a powder of those. Hold aside.
4 temperature 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till red. Include ginger-garlic paste and saute more for the next 3-4 mins on medium heat.
5 combine coriander pwd, cumin pwd, pepper pwd and combine really and fry for the next moment.
6 Add the tomatoes and let it cook for 3-4 moments. Combine well and cook till oil separates.Turn off temperature. Cool and work the cooked masala. hold aside this masala paste.
7 temperature 1 1/2 tbsps oil in a cooking vessel and include the marinated chicken and prepare on large fire for 4-5 moments, decrease temperature and cook covered for another 4-5 moments.
8 include the ground masala paste, cashewnut paste and ground dust of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for lots more gravy consistency). Cook till chicken pieces are soft and also you obtain the desired curry persistence. Adjust salt.
9 Garnish with fresh coriander leaves.

Note:

Adjust the spices based on your choice. Dont over fry the masala way too much or burn it as the the masala paste which provides the chicken its taste. If you do not have curry leaves available, don’t worry. Do add more water for a gravy consistency. One difference is add a tbsp of coconut paste and liquid of half a lemon towards the above curry for added taste.