Chicken with whole spices – Khade Masalae wala Chicken2015-12-29
- Yield : 1 kg
- Servings : 4
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 60m
Good and tasty curry in a hurry
Khade Masale wala chicken is so called because all the flavour in the curry is from whole spices. This is my go to curry recipe when I am in a hurry and it’s delicate flavours always garner praises.
Split open the cardamom pods slightly for better flavour.
Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through. In South India, coconut and curry leaves are also popular ingredients. Chicken curry is usually garnished with coriander leaves, and served with rice or roti. Even within the country, there are variations among regions. In Northern India, there the delicacy may be extra cooked with extra spice. Additionally, one can find the dish in several small shops as well as five-star restaurants. Depending on the style of preparation, some versions may be sweeter while others will have a more creamier taste to them due to the ample use of butter.
- Chicken 900 gm dressed and cut into 10 pieces
- Onions 2 finely chopped
- Ginger 1 Tbsp grated
- Garlic 1 Tbsp crushed
- Tomatoes 4 boiled skinned and chopped
- Green chilies 1 seeded and chopped
- Almonds 10-12 (make a paste)
- Dried red chile - 2 seeded
- Cumin seed 1 Tsp
- Cinnamon 1" stick
- Whole cloves 5
- Cardamom 4
- Black Cardamom 2
- Peppercorns 10-12
- Turmeric 1/2 Tsp
- Ground Coriander 1 Tbsp
- Red chili powder 1 Tsp (optional)
- Ghee 6 Tbsp
- Salt to taste
- Fresh coriander for garnish
In a heavy bottomed pan heat ghee and fry cumin seeds, whole red chiles cinnamon, black and green cardamoms, cloves and whole peppercorns. After a few seconds add the chopped onions and fry till they are golden in colour. Add ginger and garlic and continue frying till all the raw smell goes away.
Stir in turmeric powder, coriander powder and red chili powder, fry it for about 2-3 seconds and add the chicken. Fry on high heat so that the spices coat the chicken and the juices are sealed in. Keep frying for about 6-8 minutes. Add the almond paste, reduce heat ti medium and continue to stir till the oil separates.
Add the tomatoes and salt and mix well. Cover the pan and cook till chicken is done.
After the chicken is cooked through, stir in the chopped green chilies and half the coriander leaves.
Garnish with the remaining coriander leaves and serve hot.
Khade masale wala chicken goes best with hot phulkas and steamed rice with a dollop of ghee along with some freshly cut salad on the side.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.