When I went to my friend Aruna’s house for dinner – I fell in love with her chicken curry. I immediately asked her for the recipe of her wonderful Chicken Curry. She was more than happy to share it with me. This chicken curry is different from the chicken curries I usually prepare at home, since it uses ground onion tomato paste and fresh cinnamon, cloves, fennel seeds and other spices.
This Chicken Masala has a nice thick gravy and the use of fresh spices instead of garam masala powder gives it a wonderful flavor. It goes well along with Rice and Rotis. Here is my friend Aruna’s recipe for Chicken Masala Gravy. Thank you dear for this wonderful recipe. If you are looking for a Chicken Masala Curry with a thick gravy, then give this a try.
- Chicken – 1 lb (cut into curry sized pieces)
- Cinnamon (Patta) – 1″ piece
- Cloves (Grambu) – 4 or 5
- Fennel Seeds (Perum Jeerakam) – 1/4 tsp
- Cardamom (Elakka) – 2
- Ginger Garlic Paste – 2 tsp
- Curry Leaves – A sprig
- Chicken Masala Powder – 2 tbsp (I use store bought Eastern or Nirapara brands)
- Pepper Powder – 1 tsp
- Chilly Powder – 2 tsp (alter according to your spice tolerance)
- Coriander Powder – 1 tbsp
- Salt – to taste
- Water – 1/2 cup
- Oil – 3 tbsp
- Sliced Onions – 2 medium (It’s best to use Red Onions)
- Chopped Tomatoes – 1 medium
- Clean and wash the chicken thoroughly. Cut it into curry sized pieces and keep aside.
- Heat 3 tbsp oil in a non stick pan. Saute cinnamon, cloves, cardamom and fennel seeds for 2 minutes.
- Add curry leaves and ginger- garlic paste and saute for a few minutes.
- Add the chicken pieces and saute for 5 minutes till it turns white.
- Meanwhile grind onion and tomatoes to a fine paste.
- Once the chicken turns white – add 1 tbsp chicken masala powder, 1/2 tsp turmeric powder, 1 tsp pepper powder, 2 tsp chilly powder and 1 tbsp coriander powder. Saute for a few minutes.
- Add the onion tomato paste along with salt and very little water. Mix everything well.
- Cover and cook on medium heat for around 45 minutes and then remove from stove top.
- The chicken would have absorbed all the flavors from the spices and the onion tomato paste.
- If you want the chicken curry to have a thick gravy, it’s best not to add excess water.
- You don’t have to saute onions and tomatoes before grinding as you are cooking this curry for around 45 minutes. There won’t be any raw taste of onions or tomatoes.
- You can use any store bought chicken Masala Powder or you can prepare it at home. Brands like Eastern, Saras, Melam, Priyom, Niraprara etc. are good. Click here for Home Made Chicken Masala Powder ingredients.