Chicken Curry with Green Masala Paste
Easy and flavourful chicken curry with homemade green masala paste that you can make earlier and store. The curry pairs well with rice and rotis.
Yield: 4 persons
Materials
- 650 grams chicken curry cut with bones
- 1 large onion chopped
- 1 bay leaf
- 4 cloves
- 2 green cardamom
- 1 inch cinnamon stick
- Green masala paste (skip vinegar) check my previous recipe
- 2 tbsp yogurt
- ½ tbsp garam masala powder
- 1 tbsp vinegar
- 3 to 4 tbsp oil for cooking
- Salt to taste
Instructions
- Heat the Oil. In a pan, heat oil and add bay leaf, cloves, cardamom, and cinnamon.
- Add chopped onions and cook until they turn soft and light golden.
- Next, add the green masala paste (without vinegar) and cook well until the raw smell disappears and the oil starts to separate.
- When you see oil at the sides of the vessel, add the chicken pieces and mix well so the masala coats the chicken evenly.
- When the chicken pieces are well coated and have changed colour, add yogurt and mix well. Cook for a few minutes to blend the flavors.
- Add salt to taste and a little water if needed, depending on what you want to serve the chicken with. Cover and cook until the chicken is tender.
- Finally, add garam masala powder and vinegar. Mix well and cook for another 2–3 minutes.
Video
Notes
- Adjust spices to suit your spice preference.
- Add vinegar towards the end for added flavor.
- Beat yogurt/curds before adding.
- Preferably, use chicken with bones to bring out the meat's natural flavours.