Masla curries come in many varieties but this recipe is as authentic as you can get for a real tasty home-made Punjabi style Chicken Masala dish, which does not take very long to make.
the 'masala' is made dry compared to it being tomato based
Masala Chicken is a dish many people see on an Indian restaurant menu. However, the real masala chicken is actually a home-made Punjabi dish, originating from North India and varies in technique.
Many traditional curry recipes vary from region to region but the overall concept is the same and tend to use core spices and ingredients to create the ‘masala’ which is sauce aspect of the dish. And ‘Masala Chicken’ has the masala at its core. Naturally, the chicken can be substituted for any other meat but cooking times may vary especially for lamb, which can take longer to cook properly.
The most important attribute of this Punjabi dish is that the ‘masala’ is made dry compared to it being tomato based masala which is commonly used to create full bodied curries, usually with the addition of water. And those curries are not ‘masala’ but known as ‘tari’ dishes i.e. with a more watery consistence.
Therefore, the important thing to remember when cooking this dish is that the gas mark or electric hob setting is not to high such that it will ‘burn’ the masala. Onions are a very important ingredient for the masala and these maybe Spanish, cooking or even red onions.
The chicken used in this recipe is in ‘niblets’ form which is on the bone and easily obtainable from a local British Asian butcher.
But diced chicken breast, drumsticks or a whole medium sized chicken skinned and chopped, may be used as an alternative.
This dish will serve 2-3 people.
1kg or 2.5lbs of chicken niblets
1 large Spanish onion or 2 medium cooking or red onions
1 Garlic bulb with about 6 cloves
1 medium size Ginger root
1 green chilli (or more if you like more heat)
1 teaspoon of Jeera (Cumin seeds)
1 teaspoon of Cloves (about 6-8)
2 teaspoons of Paprika
2 teaspoons of Garam Masala
1 teaspoon of Haldi (Tumeric)
1/2 teaspoon of Salt
1/2 teaspoon of coarse ground Black Pepper
Rapeseed or Olive oil
Small bunch of Fresh Coriander
Optional : for more flavour 1/2 Chicken Stock cube e.g. Maggi
Serve the dish accompanied by naan or fresh roti (chappati). Enjoy!
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