Ingredients for Madras Masala Chicken Curry:
(Tsp-Teaspoon; Tbsp-Tablespoon)
– Chicken – 500 gms (curry cut pieces with bones)
For Marination:
– Salt- 1 tsp
– Turmeric Powder- 1/2 tsp
For the Masala Paste:
– Refined Oil- 1.5 tbsp
– Cumin Seeds- 1 tsp
– Coriander Seeds- 2 tbsp
– Fennel Seeds- 1 tsp
– Whole Black Peppercorns- 1 tsp
– Whole Dried Red Chillies, cut- 5-6
– Onions, thick sliced- 2 small (120 gms)
– Ginger, chopped- 1” piece( 8 gms)
– Garlic cloves- 6( 8 gms)
– Green Cardamom- 3
– Cloves-3
– Cinnamon- 1 small
– Star Anise- 1
– Red Tomatoes, sliced- 2 small (100 gms)
– Salt- 1/2 tsp
Other Ingredients:
– Bay Leaf- 2 (cut)
– Curry Leaves- 15-20
– Refined Oil- 3 tbsp
Preparation:
– Marinate the chicken pieces with salt and turmeric powder. Mix well and set aside for 30 mins.
– For the Masala paste, heat oil and add all the whole spices like cumin, coriander & fennel seeds, whole black peppercorns and lastly the whole red chillies (cut). Give a mix and fry on low heat for around 2 mins.
– Now add the thick sliced onions and mix and fry on medium heat for 2 mins.
– Now reduce heat and add the chopped ginger, garlic and whole spices (green cardamom, cloves, cinnamon & star anise). Mix and fry on low heat for 2 mins.
– Lastly add the sliced tomatoes & 1/2 tsp salt. Give a mix and fry on medium heat for 3 mins till tomatoes are soft.
– Remove to a plate and allow it to cool.
– Now transfer this to a grinder/blender jar and first coarse grind it.
– Add 1/2 cup water and blend it to a smooth paste.
Process:
– Heat 3 tbsp oil in a pan/kadhai and add the cut bay leaves and curry leaves.
– Give a stir and then add the marinated chicken pieces.
– Mix and fry on high heat for 3 mins and then on medium heat for another 2-3 mins till the chicken pieces are browned.
– Now add the Masala paste made earlier and mix & fry on medium heat for 6-7 mins till the masala is fried well and oil separates.
– Now add 200 ml water, give a mix and cover & cook on low heat for 15-20 mins till chicken is tender and oil separates.
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