North Indian chicken masala
April 10, 2015
- 4 chicken breasts, cut into 1 inch chunks
- 250ml chicken stock
- vegetable oil
- 1 large onion, diced finely
- 1 tbsp garlic & ginger paste
- 1 tsp cumin seeds
- 1 stick of cinnamon
- 1 tsp mustard seeds
- 2 bay leaves
- 4 green cardamom pods
- 1 tsp black peppercorns
- 4 cloves
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tbsp coriander powder
- chilli powder to taste
- 2 tsp paprika powder
- 1 green chilli, finely chopped
- 2 tbsps tomato puree
- 1 tbsp garam masala
- fresh coriander (small handful)
- salt to taste
- Heat the veg oil in large pan. Once it’s hot, throw in the cumin seeds, cinnamon, bay leaves, cardamoms, mustard seeds, black peppercorns and cloves.
- As soon as the whole spices start to sizzle, add the diced onions and fry them on a low-medium heat for at least 15 minutes until they are a dark golden colour.
- Now add the powdered spices, start with turmeric and coriander, then add each powdered spice, keep stirring, give it at least 30secs/1 minute before you add the next one.
- Now add the salt.
- Reduce the heat, add the garlic/ginger paste and cook for a couple of minutes.
- Add the chilli to the oil/spices and gently for a minute.
- Turn up the heat and add the chicken. Stir fry the chicken thoroughly until it’s well coated with the spices and oil.
- Add the tomato puree and the chicken stock, stir thoroughly and continue to cook for a couple of minutes.
- Turn the heat down to low and continue to cook until the chicken it is tender.
- Add the chopped coriander, stir it through.
- Serve on a bed of rice.