Chicken Masala
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
57
Spice
58
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cups
Potatoes (chopped)2 cups
Water2 tbsps
Grapeseed Oil2 tbsps
Garlic (finely chopped fresh)2 tbsps
Ginger (finely chopped fresh)1 tbsp
Coriander Seed1 tsp
Fenugreek Seed1 tbsp
Garam Masala1 tsp
Spanish Paprika1 tsp
Turmeric1 tsp
Salt1 tbsp
Tomato Paste450 g
Chicken Thigh (boneless)2 cups
TomatoesDirections:
1
Put oil in a large saucepan over medium-high heat
2
Add the onion, garlic, ginger, and chile, and saute for 3 minutes, or until the onions are softened
3
Add the coriander seeds, garam masala, paprika, turmeric, and salt and toast for 10 seconds and then add the tomato paste
4
Stir well and then add the chicken thighs, turning them frequently as they cook
5
Add the tomatoes, potatoes, cilantro, and water and mix well
6
Bring the mixture to a boil and then reduce the heat to a simmer
7
Cover with a lid and let cook for about 20 to 25 minutes, or until the chicken is cooked through
8
Serve the chicken masala with rice