A few years ago, my family visited one of our couple Indian friend’s home during Deepavali. We were welcomed with a colourful spread of home cooked Indian meal. I remembered the dishes are so light, tasty and not too rich till I enjoyed four servings of the meal!
After the entire celebration session, we happily left with our satisfied tummies and thankfulness for receiving tips from their mother on how to prepare my Indian dishes light and flavorful, with a touch of addictive spiciness. So far, this chicken recipe has never failed to please my family and party guests. Do give it a try and enjoy this aromatic traditional Indian dish with a modern Indian flavor!
Easy Dry Chicken Masala
- 500g boneless, skinless chicken (diced into chunks)
- 1 thumb sized ginger
- 4 cloves of garlic
- 4 threads of saffron (mixed with 2 tbsp of warm water & set saffron mixture aside)
- 1 tbsp garam masala
- 2 tbsp coriander powder
- 1 tsp cumin powder
- 1 – 2 tsp chilli powder (depending on your preference for degree of spiciness)
- 3 pinch of salt
- 1/2 tsp coconut oil
- 4 tbsp cooking oil
- 1 sprig of curry leaves
- 1 red onion (chopped finely)
- 100ml water
- 2 tbsp coconut milk
- salt to taste
- 1 sprig of coriander leaves (chopped)
- 1 fresh red chilli (sliced lengthwise thinly)
- Blend ginger and garlic to a paste
- Combined well ginger garlic paste, chicken chunks spices 4-8, salt and coconut oil.
- Marinate chicken in fridge for at least 4 hours to overnight.
- Heat up 2 tbsp of oil in a pan on medium heat. Add onions and fry till fragrant.
- Add marinated chicken and stir fry for 2-3 minutes.
- Add curry leaves and continue to stir fry for another 2-3 minutes.
- Add water and coconut milk. Simmer for 25 minutes or till chicken is tender and liquid has almost evaporated.
- Increase heat to medium high and add the remaining 2 tbsp of oil around the sides of the pan.
- Stir fry continuously until the oil separates from the chicken and the chicken is a little charred. Add salt to taste.
- Remove from heat and transfer to a serving plate.
- Garnish with chopped coriander leaves and sliced red chilli and serve with basmati rice.