Marinate the chicken with yogurt, turmeric and salt.
Add all the dry whole spices to a clean dry pot or wok.
Dry roast for 1-2 minutes. Now add the curry leaves.
Dry roast some more. This will be very aromatic.
After 3-4 minutes remove from flame and allow the mixture to cool.
Add the dry roasted whole masala to a spice grinder. Blend till it resembles a powder. You may use a mortar and pestle too.
Add the onion (1 1/2), ginger, garlic and green chill to the dry masala and blitz again till you get a wet masala. Do NOT add any water.
In a wok - add a little oil. Fry the balance 1/2 onion.
When the onion has caramelized - add the wet masala. Saute for a couple of minutes.
You may add a little water (2 tbsp ) to the spice grinder to get all the spices out.
Cook for another 2 minutes and add the coriander powder.
Add the marinated chicken and cook for 7 minutes. Leave the lid on.
Now the chicken is cooked. Open the lid and cook for a further 5-7 minutes for a drier style and deep dark colored masala.
Serve this hot with plain rice or Thosai (crepe made from fermented batter of rice and black gram)
- 500.0g Chicken, diced
- 2.0 Large Red / Yellow Onion
- 4.0 Cloves Garlic
- 1.5in Ginger
- 1.0 Green Chilli (Adjust to your taste)
- 1.0Tbsp Coriander Powder
- 2.0 Stalks Coriander
- 2.0Tbsp Oil
- 3.0Tbsp Greek Yogurt
- 1.0tsp Salt
- 0.0tsp Turmeric Powder
- Masala (Roast & Grind)
- 1.0c Curry Leaves
- 2.0tsp Fennel Seed
- 1.0Tbsp Black Peppercorns
- 2.0in Cinnamon Stick
- 1.0 Black Cardamom or 2 green Cardamom
- 3.0 Cloves
- 1.0 Star Anise
- 1.0 Dried Red Chilli (Adjust to taste)