Chicken Masala

by camberwell curryhouse

Chicken Masala has been on every Indian restaurant menu anywhere in the world. The delicacy is composed of grilled chunks of chicken in a creamy spiced tomato sauce. The dish is so popular that someone had expressed that “Tomato sauce has universal appeal. When the dish is eaten with naan bread, it’s like an Indian version of pizza!” Try the traditional Chicken Masala recipe at home, straight from the heart of Camberwell Curry House.

INGREDIENTS REQUIRED:

1. For the chicken:

• 500-600 gms skinless boneless chicken
• 1/4 cup plain whole-milk yogurt
• 2 tablespoons cooking oil
• 2 teaspoons fresh lime or lemon juice
• 1 large clove garlic, minced

2. For the sauce:

• 1 tablespoon ground coriander
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1 1/2 teaspoons red chilli powder
• 1 1/2 teaspoons turmeric powder
• 1 tablespoon ginger-garlic paste
• 4 tablespoons unsalted butter
• 1 large white onion, finely chopped
• 1 1/2 cups tomato, freshly chopped
• 3/4 cup water
• 1/2 cup heavy cream
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped fresh cilantro or coriander

3. For serving:

• Naan (Indian flatbread) and/or cooked Basmati Rice

INSTRUCTIONS :

1. For the chicken:

• Fire up your grill and lightly brush it with oil.
• Place the boneless chicken pieces on the grill, shaking off some of the excess marinade.
• Cook on each side, until it’s charred.

2. For the curry:

• Place a large skillet over medium heat and add the butter.
• When the butter has melted, add the ginger-garlic paste and chopped onions. Saute until lightly browned around the edges.
• Add the chopped tomatoes and cook until the tomato has darkened in color.
• Add the dry masalas and saute for about 1 minute to draw out their flavors.
• Add 1 cup water. Bring to a boil, turn down to a simmer. Cook until the gravy is thickened for about 20 minutes.
• You may need more water depending on how much liquid the tomatoes give off.
• Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth.
• Pour back into the skillet and bring back up to a boil.
• Add the chicken and take the heat down to a simmer and cook for about 10 minutes.
• Add the cream and stir through.
• Garnish with minced fresh cilantro or coriander.
• Serve with naan (Indian flatbread) and/or cooked basmati rice

camberwell curryhouse

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