Chicken Masala Recipe

• 1 small Onion (chopped)
• 1½ inch piece Cinnamon
• 2 Green Cardamoms
• 4 Cloves
• 1 tsp Fennel Seeds
• 1 inch piece Ginger (minced)
• 1 tsp Turmeric Powder
• 2 Garlic Cloves (minced)
• 1 tsp Coriander Seeds (grounded)
• ¾ tsp Chili Powder
• 5 tbsp Full Cream Curd
• 1 tsp Tomato Puree
• Salt (to taste)
• 2 Chicken Breasts
• 1 tbsp Block of Creamed Coconut (sliced)
• Coriander Leaves (chopped, for garnishing)
• 2 tbsp Oil (+ for frying)

• Slice the chicken breasts into 1 inch pieces.
• Heat oil in a pan and saute onion for few minutes on low flame.
• Add in cinnamon, cardamoms, cloves, and fennel seeds. Stir and cook on low flame for 10 minutes.
• Mix in ginger and garlic. Cook on low flame for another 10 minutes.
• Put in turmeric, coriander, and chili powder. Mix and cook for a minute.
• Add 1 tbsp curd and stir thoroughly on high flame. Continue adding some curd and stirring until all the curd is finished.
• Mix in tomato puree and plenty of water to form curry. Bring to a boil and simmer for 20 minutes, stirring frequently.
• Flavor with salt.
• Heat oil in a fresh pan and fry chicken pieces on medium flame until white.
• Transfer the chicken to the sauce and cook for 30-40 minutes until meat turns tender.
• Add coconut in the last 10 minutes of cooking.
• Remove the cinnamon and cardamoms from the chicken.
• Garnish with coriander leaves.
• Serve hot.