EASY CHICKEN CURRY / MASALA CHICKEN RECIPE

INGREDIENTS:

1 glass water

2 bay leaves

4 sticks cinnamon

4 small cardamoms

4 cloves

10 whole black peppers

1 cup oil, for cooking

4 finely chopped medium sized onions

2 teaspoons cumin seeds

2 tablespoons finely chopped garlic

2 tablespoons finely chopped ginger

3 finely chopped tomatoes

2 green chillies, chopped

1 teaspoon red chilli powder / paprika powder

1 teaspoon turmeric

2 teaspoon cumin-coriander powder (dhana-jeera powder)

2 teaspoon garam masala

1.5 kilograms chicken, washed, cleaned and cut into small pieces

3 teaspoons salt

Freshly chopped coriander for garnishing

Ginger strips for garnishing

METHOD:

Put 1 glass of water in a pan.

Add all the whole spices (cinnamon, bay leaves, small cardamoms, whole black pepper, and cloves). Cover with a lid and leave to boil for about 10-15 minutes on low heat.

In another pan, add 1 cup of cooking oil.

Add in the chopped onions and cumin seeds. Fry until the onions become pinkish-brown.

Add in the chopped ginger and garlic and fry until the onions become golden-brown.

Add the chopped tomatoes and green chillies.

Add the chilli powder / paprika powder, the turmeric powder, the coriander-cumin powder.

Sieve and add the whole spices boiled water and the garam masala to the onion-tomato mixture. Cook until the oil separates from the gravy.

Add the chicken pieces and salt and mix well.

Cover and leave to cook for approximately 45 minutes on low-medium heat until the chicken becomes soft and the water has evaporated. Stir after approximately 10 minute intervals.

Switch off the flame. Remove in a serving dish and garnish with ginger strips and freshly chopped coriander leaves.

Serve with chapati / naan / bread / rice.

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