Masala chicken
Curries With Bumbi · ♥ 423 likes · 11.5K views · 6 min video
Read about whole leg (leg quarter) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1300 g bone-in chicken, leg and thigh pieces
- 18 g finely grated ginger
- 30 g garlic
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 2 inch cinnamon stick
- 6 whole cardamoms
- 2 whole cloves
- ½ tsp ground turmeric
- 2–3 tsp Kashmiri red chili powder
- 1 tsp ground coriander
- 174 g onions
- 2 tsp salt
- ½ tsp crushed kasuri methi
- 3 tbsp plain unflavored yogurt
- turmeric powder
- 1 tsp oil
Mix the bone-in chicken with grated ginger and garlic, yogurt and turmeric; add a teaspoon of oil and marinate at least an hour or overnight, refrigerated if longer than an hour.
- maize
- salt
Dry roast coriander seeds, cumin seeds, cinnamon stick, cardamoms, cloves, whole 'maize' (as transcribed) and a little salt in a pan over low heat, stirring, until fragrant and a shade darker; transfer to a bowl.
Once cool, grind in a spice grinder (or a coffee grinder kept only for spices); add ground 'maize' now if using it.
- 5 tbsp water
- 4 tbsp oil
Mix ground turmeric, Kashmiri red chili powder, ground coriander and 5 tbsp water into a spice paste.
Mixing the spice paste
Heat 4 tbsp oil over medium heat and cook the onions on medium-high, stirring often, until golden brown, about 12 minutes.
Browning the onions slowly
- 1 whole dried bay leaf
Add the bay leaf and the marinated chicken; on high heat stir 3 to 4 minutes.
Add the spice paste and stir often on high heat until the water released by the chicken dries up.
Cooking the chicken with the paste
- 2 whole medium ripe tomatoes
Add the blended tomatoes and salt; cover partially 10 minutes, stirring in between.
- sugar
- ½ cup hot water
Add a sprinkle of sugar, the ground spice blend and crushed kasuri methi, then about half a cup of hot water for a thick sauce.
Cover on very low heat 20 minutes until the chicken is tender, stirring in between.
Simmering to a thick sauce
- coriander leaves
Discard the bay leaf, taste and adjust the salt; finish with coriander leaves and serve with rice, roti, naan or paratha.