South Indian Spicy Chicken Masala

South Indian Spicy Chicken Masala has a unique taste which comes from chicken marinated in fresh ground masala paste. Coconut and curry leaves also adds to the flavor.

The dish is spicy and goes well with pulao, rice, naan or roti.

Preparation Time: 10 minutes 

Cook Time: 30 minutes 

Serves: 4

Inspired By:Tasty Appetite 

Ingredients:

To Roast and Grind:

Oil : 1 teaspoon 

Dry red chilies: 3

Star Anise: 1

Marathi Mogga : 1

Cloves : 5

Green cardamom: 2

Black pepper: 1/2 teaspoon 

Coconut powder: 2 tablespoons 

Curry leaves: 5-6

Cinnamon: 1" stick 

To make masala:

Chicken: 500 gms

Sesame oil: 3 tablespoons 

Dry red chili: 1

Mustard seeds: 1/4 teaspoon 

Fenugreek seeds : 3-4 seeds 

Curry leaves: 1 sprig 

Turmeric: 1/2 teaspoon 

Onion : 2 sliced 

Tomato: 2 chopped 

Ginger garlic paste: 1 tablespoon 

Red chili powder: 1 teaspoon 

Cumin coriander powder: 1 tablespoon 

Water: 1 cup 

Cilantro/ coriander leaves: to garnish 

Method:

Heat oil in a pan and add all items to roast except coconut and fry for 1 minute. Add coconut and fry for another minute. Cool off and grind it to a paste.

Mix the chicken and fresh ground paste and marinate for 30 minutes.

Heat oil in a pan and add fenugreek seeds, mustard seeds, red chili and sauté for 1 minute. Add curry leaves, onions and turmeric and sauté till they turn light brown.

Add ginger garlic paste and fry for 30 seconds.

Add tomatoes and cook until they are mushy. Add red chili powder, cumin coriander powder, salt and mix well.

Add marinated chicken and fry for 5 minutes. Add water, close lid and cook for 20 minutes until chicken is cooked. Turn off the stove and garnish with cilantro.

Serve hot with Pulao, rice, naan or roti.