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Recipe Tags: Curries 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Poultry Asian Indian Easy Potluck Dinner Party Fall Spring Winter Chicken Stove Top Dietary Spicy Seasonal Stir Fry Inexpensive Meat Novelty Taste Mood Savory To Go Equipment Technique

Roast Chicken Masala

Simple mild dry chicken curry. Instructions seem long, but really simple to prepare. From the cookbook

Steps

Clean chicken thighs , removing excess fat.
Rub with salt and turmeric powder and set aside.
Heat oil in wok and add curry leaves , cumin and fennel seeds and fry till brown , shaking the pan vigorously to prevent burning.
Add bay leaves , and onions and saute till the onions are light brown.
Add the ginger and garlic purees and cook , stirring for 1 minute.
Add the tomatoes and continue to cook until almost dry.
Mix the coriander and chilli powders with a little water to make a paste and add it to wok.
Cook , stirring for 1 minute , then push the fried paste to the side of wok.
Lay chicken thighs in the pan skin-side down and spread the paste all over them , rubbing it in well.
Cover , reduce the heat and allow the chicken pieces to brown on the skin side.
Add 2 tablespoon of water to create steam and cailitate the cooking.
Turn chicken thighs over and continue cooking for 15 minutes or until done.
To test if cooked , pierce the thickest part of one thigh with a metal sk.

Ingredients

chicken thighs, salt, turmeric powder, canola oil, curry leaves, cumin seed, fennel seed, bay leaves, onions, ginger puree, garlic, tomatoes, coriander powder, chili powder, fresh coriander, mint leaves