Archive for the ‘Chicken Recipes’ Category

Masala Chicken

Masala Chicken


=>  1 1/4 kilograms washed & dried chicken
=>  1/2 cup curry leaves
=>  1 teaspoon salt
=>  2 inches ginger
=>  3/4 teaspoon mustard seeds
=>  1 teaspoon peppercorns
=>  3 tablespoon coriander powder
=>  3/4 cup water
=>  2 teaspoon poppy seed paste
=>  5 tablespoon refined oil
=>  2 cup minced tomato
=>  1 cup finely chopped coriander leaves
=>  1 tablespoon garlic flakes
=>  1 teaspoon cumin seeds
=>  1 tablespoon chilli powder
=>  1/2 teaspoon powdered turmeric
=>  1/2 cup grated coconut

Directions:Masala Chicken

  • For preparing this chicken recipe, clean and wash the chicken three-four times and drain. Keep this cleaned chicken aside and make a paste of 2 pieces of ginger, garlic, mustard seeds, cumin seeds, and black peppercorn.
  • Then take chilli powder, coriander powder, turmeric powder and a quarter cup of water. Grind them all and make a paste of it. Now grind together grated fresh coconut and poppy seeds and make a fine paste of them.
  • Heat oil in a pressure cooker, fry onions till they turn golden brown. Then add curry leaves and salt, mix in the ginger-garlic spice paste and fry for three minutes.
  • Now add chilli-coriander-turmeric powder paste. Mix thoroughly and add the chicken pieces. Fry for five minutes.
  • Add tomatoes and fry for another five minutes with one and a half cups of water and cook for about 10-15 minutes.
  • When the chicken is tender, mix in the coconut-poppy seed paste and cook over medium heat for five minutes.
  • Finally, add coriander leaves, mix well and remove from heat. Serve it hot with butter naan and raita.



Chicken curry

chicken curry


=> 1 large onion
=> 6 garlic cloves, roughly chopped
=> 50g ginger, roughly chopped
=> 4 tbsp vegetable oil
=> 2 tsp cumin seed
=> 1 tsp fennel seed
=> 5cm cinnamon stick
=> 1 tsp chilli flakes
=> 1 tsp garam masala
=> 1 tsp turmeric
=> 1 tsp caster sugar
=> 400g can chopped tomatoes
=> 8 chicken thighs, skinned, boneless (about 800g)
=> 250ml hot chicken stock
=> 2 tbsp chopped coriander


=> Roughly chop the on, transfer to a small food processor, and add 3 tablespoons of water – process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.recipe-image-legacy-id--908515_10

=> Put the chopped garlic and ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

=> Heat the oil in a wok or sturdy pan set over a medium heat. Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go.  Swirl everything around for about 30 secs until the spices release a fragrant aroma.

=> Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden – this should take about 7-8 mins.  Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

=> Stir in the garam masala, turmeric, and sugar and continue cooking for 20 secs before tipping in the tomatoes. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

=> Cut the chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala and seal in

the juices, and then pour over the hot chicken stock. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it. Sprinkle with chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.