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Chicken Masala


  • 2-inch cinnamon stick
  • 5 cloves
  • 1/4 teaspoon turmeric
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin
  • 1/2 tsp fennel seeds
  • 1 tsp crushed dried chilies
  • 1 1/4 teaspoon salt
  • 1-inch ginger sliced
  • 3 cloves garlic sliced
  • 4 curry leaves (optional)
  • 1 green chili cut into 1-inch pieces
  • 4 tbsp oil
  • 1 large onion cut into 1 1/2-inch cubes
  • 600g boneless chicken, cubed
  • 2tbsp chopped fresh coriander


Serves 4. In a small bowl mix together cloves, cinnamon stick, mustard seeds, cumin, fennel seeds, curry leaves, turmeric, salt, crushed red chilies, sliced garlic, ginger and leave it aside. Heat a wok on high and add oil. Once the oil is hot add the spice mixture and mix it once and add onion and chili rings. Fry for 3-4 minutes and add chicken and fry on high for 8-10 min or until the chicken is cooked through. Stir it frequently from the bottom of the pan so that the water from the chicken gets evaporated. Reduce the heat to medium, add the coriander, mix it and fry for another 2-4 min. Transfer into serving bowl and garnish with remaining coriander.

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