Spicy Chicken Masala
Ingredients
Marinate
0.5 kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chili powder (adjust to suit your spice level)
1/4 tsp turmeric powder
salt to taste
Make a paste:
6-7 cashew nuts
4-5 tbsp milk
Dry roast and make a fine powder:
1” cinnamon
10-12 curry leaves
3 cloves
Other Ingredients
3-4 tbsp oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder (adjust to suit your spice level)
1/4 tsp cumin powder
(Coriander leaves for garnish)
Method
1 Marinate chicken pieces in chili powder, turmeric powder, curds and salt for 20 min's.
2 While the chicken pieces are marinating, make a paste of cashew nuts and milk. Keep aside.
3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
5 Add coriander powder, cumin powder, pepper powder and combine well and fry for another minute.
6 Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
7 Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
8 Add the ground masala paste, cashew nut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
9 Garnish with fresh coriander leaves.
