Wednesday, 4 March 2015

Chicken Masala with onion and bell peppers

Chicken cooked with fiery red chilli spice paste along with load of onions and bell peppers. Best served with steamed rice or fried rice.




To Cook chicken

  • 500 Grams Chicken pieces cut into cubes
  • 6 shallots
  • 1/2 tablespoon grated ginger
  • 3 garlic cloves crushed and chopped finely
  • 1/4 Teaspoon turmeric powder
  • 1/2 cup water to cook
  • 1/2 teaspoon salt 

To Dry roast and grind

  • 8 byadagi chillies or dry red chillies
  • 1/2 Teaspoon whole black peppercorns
  • 1/4 Teaspoon cumin seeds
  • 1/4 teaspoon fenugreek seeds
  • 3 Garlic cloves
  • 1/4 cup water to grind 

For the Masala / gravy

  • 2 Tablespoon vegetable oil / sesame seed oil ( I used sesame seed oil)
  • 2 Large onions chopped into big chunks or roughly chopped
  • 1/2 cup chopped bell peppers ( You can use colourful peppers, I had only green bell peppers left in the fridge)
  • 1 Tablespoon spring onion greens
  • Salt to taste 


1. Dry roast all the ingredients except garlic listed under 'To dry roast' on low flame for 2 minutes until you smell nice aroma of roasted fenugreek seeds. Then cool the ingredients and grind it to fine paste along with garlic and 1/4 cup water to fine paste. Set aside
2. Wash, clean chicken pieces. Add the chicken pieces along with shallots, grated ginger, crushed garlic, turmeric powder and salt in a pressure cooker and pressure cook for 4 whistles. pressure cooking is quick and saves time. However you can cook chicken with all the listed ingredients in a pan along with 1/2 cup water until the water evaporates and the chicken is cooked through
3. In a pan, heat 2 tablespoon sesame seed oil. When the oil is hot, add the red chilli paste we prepared at step number one. Fry the paste on low flame for 5 minutes until the paste becomes thick and water evaporates from the mixture
4. Increase the flame to high and add onion chunks and bell peppers and fry for 2 minutes
5. Finally add cooked chicken pieces along with stock and cook on high until the gravy reaches required consistency
6. Sprinkle spring onion greens and Switch off the flame
7. Serve hot with fried rice or steamed rice as a side. If you wish to serve this as a side for roti or naan, then make sure you cook the masala to little bit thin consistency. Since I served with rice, I made it as thick, dry masala.


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