Toasted Spice Chicken Masala

 


Gary's work friend was making this at a cooking class and wanted me to test it out...  My kids all had seconds delish!... the highlight was definitely the toasted spices.  Thanks Simul!

The only thing I changed was taking out some of the chilis (heat) for my kids, the fenugreek (I couldn't find), adding a little more chicken broth, and of course taking out the salt!

Served with homemade naan, long rice with peas....

Equipment needed –

 

Skillet to toast spices

Coffee / spice grinder or mortar pestle

Knife to cut vegetables and meat

Sauce pan / dutch oven to make the dish

 


For curry powder

-          1 tsp turmeric

-          1 tsp fennel seeds

-          2 pieces of mace/havetri (I used 1 tsp ground)

-          1 star anise

-          2 tbsp coriander seed

-          1 tbsp cumin seed

-          2 tsp fenugreek seeds (I omitted-couldn't find)

-          1 tsp black peppercorns

-          1-3 dried red chilis  (I omitted)



For masala

-          6 cloves garlic

-          2 inches (1 oz) ginger

-          1-4 green chilis (small – like Thai bird; can substitute jalapenos – 1-2) (I omitted) 

-          2 medium yellow onions (12 oz) (can substitute red onions, don’t use Vidalia/sweet onions)

-          3 tbsp oil (ghee, butter, vegetable oil; olive oil if none of these available)

-         (1 can 15 petitie no salt tomatoes

-          2 tsp salt (I omitted) 

-          1.5  cup unsalted chicken stock or water 

-          8 curry leaves (optional)

-          3-4 tbsp heavy cream or coconut milk (optional)

-          2 lbs of chicken (thighs preferred), cut into about 2” pieces. 


Instructions

 

-          Toast 1 tsp fennel seeds, 2 pieces of mace, 1 star anise, 2 tbsp coriander seed, 1 tbsp cumin seed, 2 tsp fenugreek seeds, 1 tsp black peppercorns, 1 to 3 dried red chilis for about 5-7 minutes, until it smells good and darkens. Be careful not to burn – the taste will not be good if it is.

-          Put toasted spices in grinder, add 1 tsp of turmeric, grind to powder and set aside

-          Mince garlic, ginger and green chilis. Dice onions. (or put all 4 into food processor and pulse until small pieces)

-          Heat 3 tbsp of ghee (or oil, or butter)

-          Saute onion/garlic/ginger/green chilis for 15 minutes on medium/medium high heat until very soft. Stir every 3-5 minutes to make sure not sticking to bottom of pan.

-          While sautéing, chop tomatoes or run them through food processor

-          Then add to onion mixture in saucepan, and cook for 7-8 minutes until tomatoes are soft

-          Add 3 tbsp of curry powder, stir and cook for 5 minutes (you will have about 2 tbsp left – store and build up supply!)

-          Add 1 cup of stock to food processor and onion-tomato mixture and blend until chunky (or to desire of smoothness)

-          Put masala back into saucepan/dutch oven.

-          Put chicken pieces and curry leaves into masala

-          Cook covered on medium to medium low heat for about 25 minutes, but stir every 7-8 minutes to make sure not sticking

-          Make sure chicken is cooked through (cut a piece to check)

-          Optional: add 3 tbsp of heavy cream or ¼ to 1/2c of coconut milk, stir

-          Serve with rice / naan / pickle

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