Masala, That Yummy Indian Gravy ~ Guest Post by Neha of Much More Than A Homemaker

 MasalaHello dear readers, today we go to “the source” for a recipe I’ve yet to make but Larry and I LOVE TO EAT: the Indian yummy Chicken Masala! When friend, Neha the blogger behind Much More Than A Homemaker offered to guest post for me… “A recipe from a FAB Indian cook? Mmmm masala, please!!”  I cannot wait to sop it all up with luscious naan.

FROM NEHA: When Patti, the face behind Worth The Whisk visited India with her husband, they fell in love with the Indian food….When they returned to the US, they either ordered it from some Indian restaurant or used a jarred masala sauce to recreate some Indian dishes……..So when I got an opportunity to do a guest post for her blog, first thing that popped into both our minds was a masala chicken recipe…

This is the very basic masala recipe which can be used for any type of curries…You can replace chicken with pork, beef or vegetables of your choice….The most important part in making this curry is to fry the onions till they are nicely browned without burning them and then frying all the day masalas {Patti translate: those spices!} on low heat, until their raw smell is gone…Making this curry is a little time consuming, but the result is worth all the efforts….

Masala Recipe — All you need is:

  • Vegetable oil- 6 tbsp.
  • Cinnamon stick- 1 inch piece
  • Whole black pepper-5-6
  • Bay leaf-1
  • Cloves-5-6
  • Onion-1 and 1/2 cup ( grated )
  • Ginger garlic paste- 1 tsp.
  • Tomato puree- 2 tbsp.
  • Water – 1/2 cup
  • Coriander powder- 3 tbsp.
  • Turmeric powder-1 tsp.
  • Red chili powder-1 tsp.
  • Cumin powder- 2 tsp.
  • Garam masala powder- 1tsp
  • Chicken-2 lbs. (pieces – thighs, legs, breasts on bone OR boneless/skinless thighs)
  • Fresh coriander-3 tbsp. ( chopped )

Method of preparation

Heat oil in a heavy bottom pan.

When the oil is hot, add cinnamon stick, whole black peppers, bay leaf and cloves.

Add onion and fry till golden brown on medium heat.

Add ginger garlic paste and fry for 2 minutes.

Add tomato puree and water.

Cook for 2 minutes.

Turn the heat down to simmer and add coriander powder, turmeric powder, red chili powder, cumin powder and garam masala powder.

Cook for 5-6 minutes on low until the raw smell is gone.

You can add a little water at this stage to keep the masala from burning.

Now add the chicken and cover and cook on medium heat.

Chicken will release its juice and let it cook in those juices.

Cook for 20-30 minutes, until the chicken is done.

Keep stirring in between.

If you want a thinner sauce, add little water.

Serve hot with naan or rice.

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{ 1 comment… read it below or add one }

1 sippitysup December 5, 2012 at 3:35 pm

This makes me one step closer to brave. Indian cooking still scares me a bit (it seems hard). Maybe I’m wrong. GREG

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