Masala Chicken is a straightforward dish perfect for everyday meals, especially when served with rice. I like to use drumsticks for this recipe, trimming the bone tips to create a rounded shape that enhances the richness of the gravy. Mincing the onion adds a lovely thickness to the sauce. At the same time, whole spices like coriander seeds, cloves, and black pepper offer a subtle yet fragrant aroma with occasional bursts of flavor. This low-fat chicken curry has no cream, making it a lighter option. It’s a comforting, everyday curry reminiscent of the meals I grew up enjoying.
ingredients:
2 lbs. drumsticks, skinned, bone tips cut off (see note)
1/3 cup yogurt
1 tsp. salt
1/2 tsp. turmeric
1/4 tsp. cayenne pepper
1 small onion cut into eighths
3/4 inch cube ginger
3-4 cloves garlic
2 tbsps. oil
2 bay leaves
8-10 whole cloves
1/2 tsp. coriander seeds
2 inch piece of cinnamon, broken in half
2-3 whole brown cardamoms
1/2 tsp. black peppercorns
1/4 cup coriander leaves for garnish
note:
Cutting the bone tip is optional; I use a cleaver to cut an inch off the bone end (it is easier to cut if the chicken is partially frozen). Do check the cut end for any bone splinters and throw them away.
You can use chicken thighs or a combination of both.
preparation:
- Marinate chicken in yogurt, salt, cayenne, and turmeric for 30 minutes at room temperature or longer in the fridge.
- Finely chop onion, ginger, and garlic in a food processor.
- Heat oil in a heavy saucepan on medium heat.
- Add bay leaves, cloves, coriander seeds, cinnamon, cardamom and peppercorns.
- Stir for a few seconds until spices sizzle and coriander seeds turn golden.
- Add onion-garlic mixture and saute until golden brown, about 8-10 minutes.
- Add chicken and stir well.
- Turn heat down to medium-low, cover, and simmer for 30 minutes, stirring occasionally.
- Add 1/2 cup water when the onion starts to stick to the pan.
- Let Masala Chicken rest for 10 minutes.
- Remove cardamom pods and bay leaves.
- Garnish with coriander leaves and serve with rice or Naan.
Copyright © Rashmi Rustagi 2012. All Rights Reserved.