In prior months I discussed how we got introduced to Indian food and posted recipes for my versions of: Indian Masala Chai, Ginger Honey Tea, and Murgh Mumtaz Mahal. When we had dinner at a local Indian restaurant we really enjoyed the Chicken Curry recipe. The chicken was so tender and the sauce was delish! I have been doing a lot of research from several cookbooks and websites. Plus Meeta, a testing professional, has kindly provided recipes and advice.
To get started with a version of Chicken Curry I made a pot of Precooked Masala. Plus I am researching other dinners that use this sauce. A single batch makes just over 3-cups and you can freeze it for future dinners. This recipe is from the book “From Mom With Love… Complete Guide to Indian Cooking & Entertaining” by Pushpa Bhargava. You can find here book here. My recipe for Chicken Curry using Precooked Masala can be found here. The Precooked Masala takes a little time to make but I freeze two containers that will save time for the next dinner. Stay tuned for the Nan Oven Baked bread recipe!
2 medium onions, peeled and sliced
1 large or 2 medium green chilies
2 cloves garlic
2 small pieces of ginger
½ cup canola oil
½ tsp cumin seeds
4 bay leaves
1 cinnamon stick
4 black cardamoms
28 ounces canned tomatoes, crushed
½ tsp salt
½ tsp turmeric powder
½ tsp red chili powder
4 tsp coriander powder
½ tsp garam masala
½ tsp paprika – for color
Place the onion mixture ingredients into a food processor. Grind the onion mixture ingredients to a fine paste.
Heat oil in a heavy saucepan with spices. Once the cumin seeds start to pop, add the onion mixture. Be careful because the oil mixture may be hot causing splashing hot oil. Reduce heat to low, stirring occasionally until onions turn golden brown. This takes about 20-minutes.
Puree the canned tomatoes in a food processor.
Add the remaining spices to the onion mixture and stir.
Add the pureed tomatoes and stir. Cover and cook for 40-45 minutes stirring occasionally.
When oil separates from the sauce, the masala is done.