This is my third attempt at cooking masala chicken. I've always had a liking for Indian curry and am constantly on the lookout for authentic recipes. Ideally, they should taste like what my family has at our favourite Indian restaurant - Shari Maharani in Raffles City.
The other day I passed by a newly open Indian grocery shop in my neighbourhood. The lady boss strongly introduced and recommend me the House Brand garam masala powder mix. Though still not the standard I want, it's the closest yet and I am quite happy with the end products.
1 medium size chicken (about 1.2 kg), cut into about 20 to 22 pieces
80 g garam masala powder
1 large onions, chopped
2 tomatoes, cut into small cubes
4 red chilli, cut into half
50 g ginger paste
50 g garlic paste
500 ml water
100 ml plain yoghurt
50 ml lime juice
salt to taste
150 ml ghee or cooking oil
1 stick cinnamon
2 star anise
1 piece bay leaf
2 stalks coriander leaves, chopped
4 strands curry leaves, chopped
1) Heat oil in a wok or large pan, and add ingredients B for stir-frying. Fry for 1 minutes. Add in onion and saute the mixture until onion turns brown.
2) Add tomato, chilli and continue to fry till the tomato is soft.
3) Add ginger paste follow by garlic paste and cook for 1 minute over medium heat. Add chicken and stir-fry and mix well. Cover the lid and cook for few minutes. over low heat.
4) Add in the Garam Masala Powder, follow by yoghurt. Mix well till the spices are blended with the chicken.
5) Add water, cover and cook over low heat till the meat is tender. Keep stirring occasionally.
6) Add lime juice, salt, chopped coriander and curry leaves. Stir the thick garam masala gravy slowly till chicken is well coated with the mixture. Serve with rice.