Chicken masala curry

    (10)
    50 min

    A fragrant homemade tikka masala sauce sets this curry apart from the rest. Serve with rice, roti or naan.


    28 people made this

    Ingredients
    Serves: 7 

    • 5 dried red chilli peppers, chopped
    • 1 teaspoon coriander seeds
    • 1 dessertspoon chilli powder
    • 1 teaspoon poppy seeds
    • 1 teaspoon cumin seeds
    • 2 cloves garlic, minced
    • 1 teaspoon ground cardamom
    • 1 teaspoon anise seeds
    • 2 to 3 green chilli peppers, seeded and chopped
    • 1 1/2 tablespoons tamarind paste
    • 1 slice root ginger
    • small handful chopped fresh coriander
    • 4 tablespoons olive oil
    • 2 onions, chopped
    • 1.5kg (3 1/2 lb) boneless and skinless chicken, diced
    • desiccated coconut for garnish

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. To make the masala sauce: In a small frying pan, sauté the red chilli peppers, coriander, chilli powder, poppy seeds, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chilli peppers, tamarind, ginger and coriander to make a smooth paste. Set aside.
    2. Heat oil in a large frying pan over medium heat and sauté onions until brown. Add masala mixture and sauté for about 7 to 10 minutes.
    3. Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through. Bring all to a boil, cook for 1 minute, then remove from heat. Garnish with shredded coconut and serve.

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    Reviews & ratings
    Average global rating:
    (10)

    Reviews in English (8)

    by
    10

    It is a little work to make the masala but it is worth it. I added orange juice to it and made it with salmon instead of chicken. Great tangy/spicy taste and flavor!!  -  05 May 2001  (Review from Allrecipes US | Canada)

    by
    9

    This recipe was very time-intensive and expensive, considering the exotic spices and mortar & pestle that I had to buy. Nonetheless, I think it was definitely worth it. The fresh-ground spices resulted in a huge burst of flavor. I served the mixture in parathas (bought frozen from the Indian grocery). It would also be great over rice. Any suggestions as to how to make without the tamarind pulp? I am moving soon and it might be hard to find - it's also kind of annoying because it is only sold in big packages and I don't use it for anything else.  -  17 May 2005  (Review from Allrecipes US | Canada)

    by
    9

    This recipe went over well with my family, it was nice to have a sandwich with a little zip to it.  -  05 Jul 2000  (Review from Allrecipes US | Canada)

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