Chicken Masala Recipe
A good pot of chicken masala can be enjoyed with almost anything. Bread, rice, paratha or rice dumplings(ketupat) just to name a few. However, to cook a good pot of chicken masala requires a lot of patience. It is definitely not just about dumping a whole lot of raw chicken into a hot pot of gravy.
Like I’ve mentioned in my Basic Sambal Goreng recipe, cooking a good flavorful dish is like stacking flavours on top of flavours. It’s like a flavour equation, if one layer is not cooked properly the whole dish simply won’t work.
So let’s not waste any more time and start cooking your own Chicken Masala!
Equipment Needed
- Non-stick wok or medium stainless steel pot
- Food blender
- Spatula
In order to make it easier to digest, I have grouped the ingredients for you to prepare before we start cooking. Are you ready? Let’s GO!
Group A
- 500gm Chicken
- 1 tbsp UTUT Baba’s Garam Masala
- 1 tbsp UTUT Baba’s Tumeric
- 1 tbsp UTUT Baba’s Chilli powder
- 1 tsp salt
- 6 cloves Garlic
- 1 inch Ginger
Group B
- 3 med Red onions
- 6 cloves Garlic
- 1 inch Ginger
Group C
- 6 pcs Green chilli padi
- 2 Cinnamon sticks
- 2 Cardamom
- 2 Star anise
- 3 clovers
- 2 med potatoes
- 6 Ripe tomatoes
Group D
- 1 tbsp UTUT Baba’s Garam Masala
- 1 tbsp UTUT Baba’s Chilli powder
- 3 tbsp Alvas Natural yoghurt
Preparation
Blend the garlic and ginger in Group A into a smooth paste. Combine all the spice powders and salt in Group A and stir well. Coat the chicken with the spice rub. After coating the chicken with the spice rub, coat it with blended garlic and ginger. Allow the chicken to marinate for at least an hour. The longer the better.
Blend the ingredients in Group B into a smooth paste and set it aside. Cut off the stalks of the green chilli padi in Group C and set them aside. Half the tomatoes in Group C and squeeze out the flesh. Discard the skin. Mash up the flesh of the tomatoes into a smooth puree. Set it aside. Then take the potatoes, cut them into wedges and set it aside.
Take the yoghurt in Group D and add a bit of water. Stir well until a smooth creamy consistency is achieved. Set it aside.
Let’s Start Cooking Chicken Masala
- Fill the base of the pot or wok with oil. If you are using a wok, it should be roughly a cup of oil.
- On low heat fry the cinnamon, cardamoms, star anise and clovers in Group C until the aroma starts to rises.
- Once the aroma rises, add in the blended ingredients in Group B and the chilli padi in Group C. Cook over low heat and allow the blended ingredients to caramelise.
- After the blended ingredients have caramelised, pour in the mashed tomatoes from Group C. Stir well.
- Add in the garam masala and chilli powder in Group D and stir well. Allow to simmer until the oil starts to separate.
- Stir the mix well before adding the marinated chicken in Group A. Pour everything in including what’s left of the marinate. At this moment, add in the potato wedges as well.
- Stir well and ensure that everything is coated evenly. Cover the pot or wok and allow it to simmer over low heat for about 10-15mins. After 10min, you should be able to see the gravy mixture rise and there would be a layer of reddish oil on top. Wait awhile longer if you have not seen any changes.
- Pour in the yoghurt mixture and stir well. Cover the pot or wok and allow it to simmer again over low heat for about 10-15mins.
- After 10-15mins, do a final check to ensure the potatoes are cooked. Taste the gravy if it requires adding of salt. It’s done! You’ve just completed cooking your own Chicken Masala dish! 🙂
Many apologies guys if there weren’t many images for this recipe. I was preparing 3 dishes at one go which includes my Basic Sambal Goreng which I’ve posted during the Eid period. If you had followed my recipe closely, you should be able to achieve similar results as mine.
I will try to add more images in future posts of my recipes. Please do give me a comment and rating on my recipes. I would love to hear your feedback on my recipes.
Hope you guys liked it! See you guys in my next recipes. 🙂
