Chicken Curry Khada Masala, Slow Cooked with Whole Spices
Murg Khada Masala
Farah Maqsood
This dish is ideal for making chicken curry in a slow cooker. This method can be used for making meat curry also-Mamta.
Serves 8
Ingredients
1 Chicken (approximately 1 1/2 kg), skin removed and cut into small pieces or cook small thighs or drumsticks, with skin removed
3 medium onions, approximately 300-350 gm., peeled and roughly chopped
1 to 1 1/2 inch ginger, peeled and roughly chopped
4-5 garlic cloves, peeled
2 red chillies, chopped (adjust to taste)*. Keep whole, if small chillies are used.
8 whole black peppers*
6 cloves*
2 cinnamon/cassia sticks*
4 large, brown cardamoms, cracked open with a rolling pin
6-7 green cardamoms, cracked open with a rolling pin
3-4 bay leaves, fresh or dry
1 1/2-2 tsp. salt
1 tsp. turmeric
2-3 tsp. coriander powder
Chilli powder to taste
2 tsp.sweet paprika powder for colour
1-2 cups water
1/2 cup oil (less will also work)
3 large tomatoes, chopped finely or 1 1/2-2 cups of tinned tomatoes
2-3 tbsp. tomato purée
Green chillies to taste, chopped or whole
1/2 tsp. ground black pepper
1/2 tsp. Garam Masala
A handful of coriander leaves, chopped
Instructions
Chop onion, ginger and garlic together in a food processor or grate.
Place chicken, onion/ginger/garlic pur?e, chopped red chillies, whole spices*, turmeric and salt in bowl, mix and leave to marinate for a few hours or overnight in a fridge.
Heat the oil in a heavy bottomed pan.
Add chicken in its marinade, tomatoes, tomato pur?e and green chillies. Cook on medium heat, stirring frequently. It will 'let out' some water. Usually, there is no need to add extra water, but you can add 1 or 2 cups, if it is looking too dry.
Cook covered on ?dum?, on very low heat, until the chicken is tender. This takes about 1 1/2 - 1/2 hours. Slow cooking makes the meat tender, almost falling off the bones*.
Sprinkle ground black pepper, garam masala and chopped coriander leaves.
Serve hot with Tandoori Roti.
I usually make this dish a day before, it seems to taste better.
*When cooking in a slow cooker, I omit step 3 and 4, placing chicken and its marinade in the slow cooker as it is, no need to brown or seal the chicken.
