Madras Chicken Masala

The inspiration behind this recipe is from a recent visit to an Indian restaurant, where you would usually get or actually expect a creamy gravy and the dish is just perfect. However, on our recent trip to a fairly new Indian restaurant in the city, it wasn’t very perfect. The onions and bell peppers were just roughly chopped and cooked together with the meat. Well the next day, chicken was on the menu, and I set out to make some restaurant style chicken masala. You can buy the curry powders in a regular supermarket, so don’t worry if you don’t have an Indian grocery store near by. This will definitely visit the table again and again … I was impressed by the outcome!

Ingredients:

Heat oil in a sauce pan, and sauté the onions, ginger and garlic pastes. When the onions are soft, add the curry powders. Sauté on low heat until brown. Next add the diced tomatoes and some salt. Allow it cook on medium heat for a few minutes until the oil separates. Turn the heat off and allow it to cool down.

As it cools down, wash your chicken pieces and soak in some lemon juice and salt. I let this sit for about 30mins and then gave it a good wash.

When the mixture is cool enough, put it in a food processor and process until you get a smooth paste.

Heat some oil in the same pot and add the chicken pieces. Stir till the chicken pieces start to brown. When its well browned, pour in the paste. Mix well and coat the chicken with the paste. Allow this to cook for a few minutes.

Add 1/2 cup of water and the coconut milk and bring to a boil. Cook until the chicken pieces are cooked through and the sauce will get thicker as well. Add some salt if needed.

Once done, transfer the creamy chicken masala to a bowl and serve with some steamed white rice.