Chicken Masala (Curry)

Ingredients:

800 to 1000g chicken with bones

Marinade:

1 tbsp ginger/garlic paste (or freshly grated)

1 onion pan fried, cooled and crushed

6 tbsp yoghurt

1 tsp garam masala

1 tsp salt

Paste:

1 onion cut roughly

3 tsp coriander seeds

2 tsp cumin seeds

1 tsp tumeric

6 large dry chillies (de-seeded)

2-3 tbsp of water

Additional ingredients for cooking:

3 tbsp vegetable oil

1 tsp kashmiri chilli powder

1 tsp garam masala

200ml water

season to taste with additional salt

Serve 4

Method:

To start with, use a large knife of a meat cleaver to cut the chicken into large chunks.

For the marinade, in a large bowl, add the chicken, ginger/garlic paste, yoghurt,

garam masala and salt. Meanwhile, panfry onion in 3-4 tbsp of oil on a medium-high

heat.

Cook until browned and crunchy. Set aside to cool, then crush with your hands and

add into the marinade. Marinade the chicken for around 30-60 mins in the fridge.

While the chicken marinades, let’s make the paste. Start by using a small fry pan on

low heat and add your dry spices, including the coriander seeds, cumin seeds and

the dry chillies. Toss and move the pan around constantly for a few mins.

Combine all ingredients except water into a blender/food processor, ensuring it

mixes well. Stop the machine and push down the mix and add water. Continue to

blend until you obtain a smooth paste.

To cook the masala, add 3 tbsp of oil into a heavy-based pan or casserole dish. On

low-medium heat, add your paste, and mix into the oil, constantly moving the paste

for around 8-10 mins.

Now, turn up the heat to high, and add your chicken with the marinade and cook

for around 5 mins, turning regularly. Reduce the heat to medium and cook another

10 mins, uncovered, turning occasionally.

Once 10 mins are up, add in your kashmiri chilli powder and stir well and reduce

heat to low-medium allowing to cook another 10-15 mins. Then add your masala

and cook a further 5 mins.

Finally, add your water, bring to the boil and turn the heat to low, cover with a lid

for 15-20 mins. Meanwhile, prepare your Roti, Naan and rice.

Stir the curry one more time and then serve hot with rice, naan & roti.