How to Cook Chicken Curry (Masala)

Today, we will teach you how to cook chicken curry (masala). It’s not that hard-just follow the instructions below, and you will cook it quickly and deliciously every time. To make it more flavorful, ensure you have all the ingredients ready.

Ingredients Needed for Chicken Curry (Masala):

-Chicken

-Ginger and garlic paste

-Turmeric powder

-Curd

-Salt

-Tomato

-Cashew

-Coriander leaves

-Olive oil (cooking oil)

-Onion

-Chili powder

-Coriander powder

-Cumin powder

-Garam masala

Let's Start with the Recipe:

In a glass bowl, bring 500g of chicken, cut into pieces, and wash it well. For seasoning, use 1 tsp ginger-garlic paste, ¼ tsp turmeric powder, 3 tsp curd, and some salt. Mix well, cover, and set aside to marinate for 30 minutes.

Wash two medium-sized tomatoes and cut them into four pieces. Place them in a blender with 1 tsp ginger-garlic paste, 10-15 cashews (soaked for 30 minutes), and some washed coriander leaves. Blend well and set aside.

Wash two medium-sized onions, peel them, cut off the top and bottom, and chop finely. On medium heat, place a saucepan and add 3 tsp olive oil. Add the chopped onion and 1 tsp ginger-garlic paste. Sauté until golden brown, then add the blended tomato mixture. Sauté for 2-4 minutes, then add 1 tsp chili powder, 1 ½ tsp coriander powder, and ¼ tsp cumin powder. Cook until the raw smell disappears.

Now, add the marinated chicken and sauté for 5 minutes. Pour approximately 150ml water, mix well, and taste before adding more salt if needed. Cover with a lid and let it cook for 15-20 minutes, checking occasionally.

Once the chicken is ready, the best way to serve it is with cooked white rice and a side of roughly chopped vegetables.

The Origin of Chicken Curry (Masala):

I researched the origins of chicken curry (masala) and found that it originates from the Indian subcontinent. It is part of the broader curry tradition and has a long history rooted in Indian culinary practices dating back thousands of years. The word masala means “spice mix” in Hindi and other Indian languages, signifying the blend of spices used to flavor the dish.

Historical Context:

- Indian Roots: The dish evolved with regional variations, incorporating different spice blends based on local tastes and ingredients.

- Mughal Influence: Aromatic dishes made with nuts, cream, and spices reflect this opulent cooking style.

- Colonial Period: Chicken curry became popular and was adapted to suit British palates.

- Global Spread: The dish has been adapted to local tastes in regions such as Southeast Asia, the Caribbean, and East Africa.

For any questions, feel free to visit our Contact Us page.

ENJOY COOKING!