MASALA CHICKEN / CHICKEN MASALA RECIPE

Masala Chicken / Chicken masala recipe, easy and delicious way of cooking chicken. Best to serve with hot steamed rice, roti or naan. 

I served this super delicious masala gravy with hot steamed rice  and sliced onion 

Ingredients:

For Marination :

1/2 kg chicken 

1/4 cup Yogurt 

2 tsp Ginger garlic paste 

1/4 cup fried onions  

Salt to taste

For Masala Paste:

10 Dried Red Chillies

4 tsp Coriander seeds

2 tsp Cumin seeds

1 Onion 

1/2 tsp Turmeric powder/paste 

1 tsp Chilli powder

1/2 tsp Garam Masala powder 

3 tsp Coconut Oil 

Chopped coriander leaves 

Method : 

1. Marinate the chicken with curd, ginger-garlic paste, fried onion and salt. Set aside for an hour. 
   
   
   
   
   
   
   
   
2. For the masala paste, dry roast the coriander & cumin seeds and the red chillies for 2-3 minutes. Let it cool. Now add all these, chopped onion & turmeric powder in a grinder & blend until smooth. 
   
   
   
   
   
   
3. Heat coconut oil in a kadhai. 
4. Add the ground masala paste & fry on medium to low heat for 10 mins till the raw smell is gone & oil separates. Make sure the colour of the paste isn’t dark or the colour of the gravy will change. 
   
   
   
   
   
   
   
   
   
   
   
5. Add the marinated chicken, mix well & cook on high flame for around 5 mins. Continue to cook on a medium flame for another 10 mins till the chicken & the masala starts changing colour. 
   
   
   
   
   
   
6. Add Chilli powder and garam masala powder, mix it well & cook for around 15 mins. 
   
7. Simmer for another 5 mins till oil separates & all the masalas are cooked well. 
   
8. Add a cup of water, mix it well & cook covered for 15mins till the chicken is tender. 
   
9. Garnish with chopped coriander leaves 
   
10. Serve hot with roti or rice. 
    

EGG COCONUT CURRY

Egg Coconut Curry, spicy curry best to be served with steamed rice, idly and dosai. Easy recipe with some basic ingredients. 

Ingredients : 

• 4 Boiled Eggs 
• 1 Chopped Onion 
• 1 Tomato Puree 
• 1/2 Inch Ginger 
• 3 Garlic Pods
• 3 Green Chilli 
• Curry Leaves 
• 1/4 cup of Coconut Paste 
• 1/4 Tsp Turmeric Paste 
• 1 Tsp Red Chilli Powder 
• 1/2 Tsp Coriander Powder 
• 1/4 Tsp Garam Masala Powder 
• 1/4 Tsp Mustard Seeds 
• 1/4 Tsp Fennel Seeds 
• 2 Tsp Coconut Oil 
• Salt for taste 

Also, see other recipes

Category: Main Course

Cuisine: Indian

Servings: 4 

Total Time: 30 mins

Prep Time: 10 mins

Cook Time:  20 mins

 To make egg coconut curry at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

Method : 

1. Temper mustard seeds, fennels seeds and curry leaves in coconut oil 
   
2. Add chopped onion and roast until soft 
   
3. Then in a blender, add ginger, garlic and green chilli and grind into fine paste. Add this spicy paste to the onion. 
   
4. Roast until the raw smell disappears 
5. Add turmeric paste, chilli powder, coriander powder and garam masala powder. Mix well and roast for 2 minutes 
   
6. Then add tomato puree and cook on low flame for 3 minutes 
   
7. Add salt and water required for curry 
   
8. Add coconut paste and boil for 3 minutes on medium flame 
   
9. Add boiled egg and cover cook for 3 minutes 
   
10. Serve hot 
    

MOROCCAN CHICKEN CURRY RECIPE

Moroccan cuisine tastes like is a mild version of Indian food. Indian and Moroccan dishes use a similar medley of spices including cumin, paprika, ginger, cinnamon, and saffron.  This recipe is actually prepared by my husband. He is an amazing cook who tries hands in different cuisines.  

This is a super spicy chicken recipe, goes with steamed rice or with any kind of roti. Freshly roasted and grounded spices added in this recipe brings that spicy taste. I was not able to take step by step photos of the recipe as I was checking on the procedure to cook this. 

Ingredients :  

• 4 Thigh Piece Chicken 
• 2 Onion Sliced 
• 5 Garlic Chopped 
• 3 Tomatoes 
• Coriander Leaves Chopped 
• 3 Tsp of Coconut Oil 

For Masala Powder  

• 2 Tsp of Coriander seeds
• 2 Tsp of Cumin seeds 
• 1 Tsp of Black Pepper  
• 1/2 tsp of Cinnamon powder 
• 10 Dried Red Chilli 
• 1/4 tsp of Turmeric Powder  
• Salt 

Method : 

For Masala Powder : 

• Dry roast all the ingredients mentioned for "masala powder" on a medium flame for about 5 minutes 
• Allow it to cool down and transfer int a mixer 
• Ground into a fine powder 
• Add half of the masala powder to the chicken pieces and mix well. Leave this marinate for 20 minutes 

For Tomato purée : 

• Cook the tomatoes in a large heavy-bottomed pot over medium-high heat until they've released some of their juices and are tender, about 10 minutes.
• Cool the tomatoes for another 5 to 10 minutes and remove the skin 
• Then puree with immersion blender or transfer to a blender and process until smooth.

For Curry :

• In a heavy bottomed vessel, add coconut oil and place the marinated chicken pieces 
• Cook it on a medium flame for 5 minutes 
• Once the chicken is half done, add the sliced onion and mix well 
• Let the onion get roasted well then add chopped garlic and cover cook for 3 minutes 
• Now add the tomato puree and check for salt 
• Let this boil for a couple of minutes and then add the remaining masala powder 
• Cover cook for 5 minutes 
• Add chopped coriander leaves and cook for 2 minutes 
• Serve hot 

I served this Moroccan chicken curry with some matta rice and rasam. 

 

CHICKEN SUKKA RECIPE / DRY CHICKEN GRAVY RECIPE

Chicken Sukka or Chicken Semi-Dry gravy, one of my favourite chicken recipe. Best to be served as a starter recipe with rice or roti. I usually don’t like deep fried recipes, especially when it comes to chicken. I would prefer pan fried recipes or gravy. This is one such recipe, easily prepared and tastes delicious. 

I'm using coconut oil in my cooking. You can also try this recipe with gingelly oil. 

Category: Main Course

Cuisine: Indian

Servings: 4 

Total Time: 40 mins

Prep Time: 15 mins

Cook Time:  25 mins

INGREDIENTS :

• 1/2 Kg Chicken Pieces 
• 1/4 Tsp Turmeric Paste / Powder 
• Salt for taste 
• 10 Garlic Chopped 
• 15 Shallots Chopped 
• 2 Strings of Curry Leaves 
• 3 tsp of Coconut Oil 

For Roasted Powder : 

• 5 Dried Red Chilli 
• 1 Cinnamon Stick 
• 3 Cloves 
• 1 Tsp Coriander seeds 
• 1/2 Tsp Cumin Seeds 
• 1/2 Tsp Fennel Seeds
• 1/4  Tsp Black Peppercorns 

For Masala Paste : 

• 10 Garlic Pods 
• 2 inch Ginger 
• 10 Shallots 
• 5 Green Chillies 
• 1/4 Cup of Coriander Leaves 

To make Chicken Sukka or Chicken Semi-Dry gravy, at home follow the detailed step by step recipe with photos posted below

Method : 

We need to prepare masala paste and roasted masala powder for marination. 

For Masala paste, in a mixer add all the ingredients given under "FOR MASALA PASTE". 

Grind into a fine paste by adding little water. (don't add more water) 

Dry roast all the ingredients given under "FOR ROASTED POWDER" on a medium flame for about 3-5 minutes 

Add the roasted ingredients into a mixer and grind into a coarse powder 

Cut chicken into medium-sized pieces. Wash, drain and marinate with Turmeric paste/powder and Salt.

Add the grounded masala powder to the chicken 

Now add the masala paste to the chicken and mix well 

Keep this marination for at least 30 minutes 

In a heavy bottomed vessel, add coconut oil and temper with curry leaves, and add garlic pieces  

Once garlic turns brown, add chopped shallots and roast for about 3 minutes on medium flame 

Now add the marinated chicken and mix well 

This takes about 15 minutes. Slow cook it on medium flame  

Gently mix at intervals.  Let the water evaporates completely. 

Now the masala paste has coated evenly on all the pieces of chicken.  Turn off heat and serve hot 

MALABAR MEEN CURRY / MALABAR FISH CURRY

Malabar Style Meen Curry / Malabar Style Fish curry is prepared with spices, Kudampuli (Malabar tamarind) and coconut milk. Many versions are there in preparing this curry, this time I tried to prepare with dried red chilli and tomato paste instead of chilli powder. This curry is best to be served with steamed rice, dosai, idli, appam or idiyappam. Not too spicy since we are adding coconut milk. 

Kudampuli (Malabar tamarind) makes this curry more delicious if you are not able to get this can replace with regular tamarind water.  

Wash kudampuli in water to remove the dirt, and then soak in hot water. 

Category: Main Course

Cuisine: Kerala, Indian

Servings: 4 

Total Time: 30 mins

Prep Time: 10 mins

Cook Time:  20 mins

Ingredients : 

• 1/2 Kg Fish 
• 1 Onion Chopped 
• 1 Tomato Chopped 
• 2 Tablespoon Ginger Chopped 
• 1/4 Cup Coconut Milk 
• 1/2 Tablespoon Turmeric Powder 
• 1/2 Tablespoon Cumin Powder 
• 2 Kudampuli (Malabar tamarind) 
• 1/4 Teaspoon Fenugreek 
• Salt to taste 
• 3 Tablespoon Coconut Oil 

For Red Paste : 

• 10 Dried Red Chillies 
• 1 Tomato 

 To make Malabar Style Meen Curry / Malabar Style Fish curry at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

• Soak dried red chilli in hot water for 10 minutes 
  
• Drain and add them in a mixer along with chopped tomato 
  
• Retain this water for curry 
• Blend them into a fine paste and keep aside 
  
• In an earthen pot or heavy bottomed vessel, add coconut oil and heat on medium flame 
  
• Temper with fenugreek 
• Add finely chopped ginger and roast for a minute 
  
• Add chopped onion and fry until soft 
  
• Add the red paste to the onion and mix well 
  
• To this mixture, add turmeric powder and coriander powder 
  
• Mix them all together and cook in low flame until oil separates 
  
• Add chopped tomatoes and mix well 
  
• Season with salt required for the curry 
  
  
  
  
  
  
• Add the soaked water and kudmapuli to the curry 
  
• Bring it to boil 
  
  
  
  
  
  
• Add the fish pieces and cook on a medium flame 
  
• Once the fish is cooked well, add coconut milk and reduce flame 
  
• Cook the curry for 2-3 minutes and turn off heat 
  
• Serve hot