Simple Chicken Masala

Ingredients

• 300 g chicken thighs
• 10–15 ml coconut or sesame oil
• 1 small piece cinnamon
• 1/2 tsp fennel
• 2 green chillies, sliced
• 15 shallots, sliced
• 1 sprig curry leaves
• 1 tsp ginger-garlic paste
• Salt, to taste
• 1 tsp turmeric powder
• 1 tsp chilli powder
• 1.5 tsp coriander powder
• 1.5 tsp crushed pepper
• 1 tsp roasted fennel powder
• Fresh chopped coriander, for garnish

Steps

1. Marinate the chicken with salt, turmeric and chilli powder; set aside.
2. Heat the coconut oil in a kadai or pan; add the cinnamon and fennel, followed by the green chillies, curry leaves and sliced shallots.
3. Sauté until the shallots turn golden brown, then add the ginger-garlic paste. Once the aroma comes out, add the turmeric, chilli and coriander powders and sauté until the raw flavour disappears.
4. Add the marinated chicken along with a little water, cover and cook until the chicken is half cooked. Then add the crushed pepper and fennel powder; check the seasoning and add salt.
5. Cover and cook until the chicken is well done; finish with freshly chopped coriander.
6. Serve with steamed rice, chapati or your preferred breads.

The reel

via @imkarthi_89

Tips

• Pat the chicken dry so it browns instead of steaming.
• Cook it through, then rest a few minutes so the juices stay in the meat.
• If the masala is done before the meat, take the pan off the heat rather than boiling it dry.

Questions