Chettinad Chicken Masal Recipe
Chettinad Chicken Masal
- 2 pounds chicken (about 6 pieces: thighs (or) breasts)
- 4 tablespoon oil
- 2 to 4 slivers cinnamon stick
- 1 bay leaf
- 1/4 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 1 cup chopped onion
- 1/4 cup chopped tomato
- 6 cloves garlic, chopped
- 1 tablespoon minced ginger
- 1/2 teaspoon turmeric powder
- 2 teaspoons curry powder
- 3/4 teaspoon cayenne powder
- 1 teaspoon salt
- 3/4 teaspoon black pepper and cumin powder
- 1 cup tomato sauce
- Wash chicken thoroughly and remove skin. Chicken parts may be cooked whole or cut into smaller pieces (thighs or breasts). Set aside.
- In a wide-bottomed iron skillet, place oil and heat over medium heat. When oil is hot, but not smoking, add cinnamon sticks, bay leaf, fennel and cumin seeds. Fry until cumin seeds become brown.
- Add onion, tomato, garlic, ginger, and turmeric powder and stir well. Stir-fry until onions are tender.
- Add chicken pieces. Brown well and cook on high heat until chicken become opaque (partially cooked). Reduce heat.
- Add curry powder, cayenne powder, salt, and black pepper and cumin powder. Stir well. Add tomato sauce and stir.
- Cook, covered, over medium-low heat stirring frequently until chicken becomes tender and has absorbed the flavors of the sauce (30 to 45 minutes). You may add 1/4 cup of water to enable the thorough cooking of the chicken without it sticking to the skillet.