Traditional Chicken Curry
Traditional Indian Chicken Curry Recipe with East Indian Bottle Masala.
Ingredients
- 500 grams Chicken on the bone
- 2 medium potatoes cut into big pieces
- 3 tsp East Indian Bottle Masala or any chicken masala
- ½ cup tamarind extract a small ball of tamarind soaked in warm water
- 3 tbsp Oil for cooking
- Salt to taste
Masala Paste Ingredients
- ¼ dried coconut
- 2 medium onions sliced
- 1- inch ginger
- 6 to 8 cloves garlic
- 2 green chillies slit
- a few strands of coriander leaves
- 1 tsp oil for roasting
Instructions
- Start by roasting the onions and coconut on an iron pan, preferably with little or no oil.
- Add the ginger, garlic cloves, and green chillies and roast them for a few minutes.
- Transfer the onions and other ingredients into a mixer jar. Blend into a slightly coarse paste and set aside.
- Heat oil in a vessel and saute the ground masala. Add the Bottle Masala and saute for a few minutes until oil oozes at the sides.
- Add the chicken pieces and fry them for a minute along with the masala. Add potatoes and combine them with the chicken and spices.
- Rinse the mixer jar with 1 cup water and add it to the chicken and potatoes. Cover and cook for 18 to 20 minutes or until the chicken is cooked.
- Now add the tamarind extract and cover once again and simmer for 2 minutes for the curry to absorb the flavours. Chicken Khuddi curry is ready for serving!
Notes
- Use East Indian bottle masala for this curry. If you don't have bottle masala any red masala like Malvani, Agri, or storebought chicken masala will do. Alternatively, use chilli powder and garam masala powder.
- Adjust spices and seasonings to suit your taste.
- You can skip potatoes, if you don't like them.