Chicken Masala

    (10)
    50 mins

    This is a very flavourful dish and the secret is my homemade masala, esp made with saunf and poppy seeds. My family loves it with rice, chapti or naan.


    14 people made this

    Ingredients
    Serves: 7 

    • 5 dried red chillies, chopped
    • 1 teaspoon coriander seeds
    • 2 tsp chilli powder
    • 1 teaspoon poppy seeds
    • 1 teaspoon cumin seeds
    • 2 cloves garlic, minced
    • 1 teaspoon ground cardamom
    • 1 teaspoon (saunf) anise seeds
    • 2 to 3 green chillies, seeded and chopped
    • 1 1/2 tablespoons tamarind paste
    • 1 slice ginger
    • small handful chopped fresh coriander
    • 4 tablespoons olive oil
    • 2 onions, chopped
    • 1.5kg boneless and skinless chicken, diced
    • desiccated coconut for garnish

    Directions
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. To make the masala: In a small frying pan, sauté the red chilli peppers, coriander, chilli powder, poppy seeds, cumin, garlic, cardamom and saunf. Let cool and transfer to a small bowl, then grind together with the green chilli peppers, tamarind, ginger and coriander to make a smooth paste. Set aside.
    2. Heat oil in a large frying pan over medium heat and sauté onions until brown. Add masala mixture and sauté for about 7 to 10 minutes.
    3. Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through. Bring all to a boil, cook for 1 minute, then remove from heat. Garnish with shredded coconut and serve.

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    Reviews and Ratings
    Global ratings:
    (10)

    Reviews in English (8)

    by
    10

    It is a little work to make the masala but it is worth it. I added orange juice to it and made it with salmon instead of chicken. Great tangy/spicy taste and flavor!!  -  05 May 2001  (Review from Allrecipes US | Canada)

    by
    9

    This recipe was very time-intensive and expensive, considering the exotic spices and mortar & pestle that I had to buy. Nonetheless, I think it was definitely worth it. The fresh-ground spices resulted in a huge burst of flavor. I served the mixture in parathas (bought frozen from the Indian grocery). It would also be great over rice. Any suggestions as to how to make without the tamarind pulp? I am moving soon and it might be hard to find - it's also kind of annoying because it is only sold in big packages and I don't use it for anything else.  -  17 May 2005  (Review from Allrecipes US | Canada)

    by
    9

    This recipe went over well with my family, it was nice to have a sandwich with a little zip to it.  -  05 Jul 2000  (Review from Allrecipes US | Canada)

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