Garam Masala Chicken Curry
The word "curry" and "garam masala" are similar words in the sense that they don't refer to one single dish or recipe but are constantly used as a blanket term for many different versions that describe a chicken dish with a gravy flavored with Garam Masala.
But the unique thing about these two things is that it becomes a reflection of the person making it. I would like to think that mine does the same. Garam Masala is a complex set of spices, roasted very slowly to coax their flavors and aromatics delicately. Their complexity comes through beautifully when done right. And here at NickyDi's Spices, that is our prime goal. To treat these spices with the utmost care.
Here I have shared this Garam Masala Chicken recipe with all our customers after years of experimentation and care in creating this most beloved recipe of a "Home-style Chicken Curry". I like to call it that, because it is easy to make, it's delicious and most of all it's a hearty meal for the whole family.
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GARAM MASALA CHICKEN Cook Time: 45-1 hr Serves 6
Before I begin any of the other prep work, I like to marinate my chicken in some salt and set it aside, so the salt has some time to penetrate the chicken and make it even more flavorful. If I’m really on top of my game, then I do this overnight. So, go ahead and chop the chicken and give it a good rub of salt. Set aside. Now heat a wide-mouth pan or wok on medium high heat. Heat 2 tbsp of the canola oil. When simmering, add the red onions and give it a good stir. Now let that cook down a bit, stirring occasionally. We are looking to caramelize the onions that will give this dish a rich sweet flavor without the addition of any sweeteners. While the onion is cooking, chop the garlic, ginger, tomato and cilantro. Set these aside. Most of the prep work is done. Once the onions have caramelized, transfer this to a blender, scooping as much of the oil as possible to help blend it smoothly. Set aside. Heat the remaining 2 tbsp of canola oil in the medium wok again if you used that, don’t re-use the flat plan if that’s what you used to caramelize the onions. You can also use a saucepan from here onwards. (I try not to make too many dishes for my husband to wash! :P) Once the oil is simmering, add the cubed chicken pieces to the hot oil and let it cook for 4-5 mins on each side. We want to get a slightly golden-brown coating on them without cooking it completely. Remove onto a plate once it is slightly brown on all sides. In the same pan, stir fry the garlic & ginger until slightly browned, now add the caramelized onion puree to the wok and give it a good stir to mix well. Add the turmeric, cayenne, coriander and cumin powder. Stir again to mix well. Return the chicken to the wok and mix well. Put a lid on the wok and let it cook for 5 mins. The chicken should release some liquid. But if you would like it to have more gravy, you may add some hot water, ¼ cup at a time. But be careful as the chicken does release some liquid. Now add the cubed tomato, DON’T STIR! Leave these sitting on top of the chicken & gravy because we don’t want the tomatoes to break down and lose their shape. Cover and let it cook for another 5-10 mins, or until the chicken is cooked thoroughly. Once you have determined the chicken is cooked, turn off the stove, stir in NickyDi’s Garam Masala & the chopped cilantro. Serve warm with rice. |