Chicken Masala Recipe | Side Dish Recipes for Roti/Chappathi's

Easy chicken curry made with roasted spices and coconut milk for side dish of chappathi.

CHICKEN MASALA RECIPE

Recipe Category: Indian / Side Dish
Preparation Time: 10 minutes Cooking Time: 40 minutes Serves: 6

Ingredients:

Chicken - 250 grams, curry cut, cleaned
Water - 1/4 cup
Salt - as required 
Thick Coconut Milk - 1/2 cup
Onion - 1, finely chopped
Coriander Leaves - 2 tsp, finely chopped

Roast and Grind to Fine Paste: 
Oil - 1 tbsp
Fennel Seeds - 2 tsp
Cinnamon - 1, 1 inch piece
Cloves - 5
Star Anise - 1
Dried Black Stone Flower / Kalpaasi / Dagad phool - 1 tsp* notes
Dry Red Chillies - 3
Pepper - 1 tsp
Cashew Nuts - 5
Khus Khus - 2 tsp
Onion - 1, big, roughly chopped
Tomato - 1, small, roughly chopped
Red Chilli Powder -1 tbsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1 tbsp (You can also use chicken masala)

Notes:

• I have used home made chicken masala instead of garam masala, you can use garam masala or store bought chicken masala. 
• Add coconut milk to suit the desired consistency of gravy required.

Method of Preparation:

1. Prepare the required ingredients. Clean the chicken with turmeric powder. Extract thick coconut milk.  In a wide heavy bottomed pan, add the ingredients under "To Roast and Grind."

2. Add water to the roasted ingredients and let it cook for 3-5 minutes in medium heat. Remove from heat and let it cool. Once cooled, add to the food processor and blend to a smooth fine paste. 

3. In the same pan, add oil and fry onions. Once it turns golden brown, remove in a plate and keep aside. Then add chicken and sauté for few minutes in medium heat. 

4. Add the roasted masala ingredients paste. Let it cook with chicken for 5-8 minutes in medium heat with closed lid. The oil starts oozing out, now add the thick coconut milk. Mix well and let it cook in simmer for 5 minutes. While serving add coriander leaves and fried onions. 

Serving Suggestion:

Best for chappathi, roti, naan. 

Sending this to Remmy's Kitchen!!!