Chicken Masala Curry

Chicken Masala Curry

Ingredients

• 450 g (1 lb) chicken pieces
• 1 large onion, finely chopped
• 1 cup tomato purée (or 2 large tomatoes, blended)
• 3 tsp ginger-garlic paste
• 1 tsp Tropical Heat Turmeric Powder
• 1–1½ tsp Tropical Heat Chilli Powder (adjust to desired heat level)
• 2 tbsp Tropical Heat Chicken Masala Powder
• Salt to taste
• 2 tbsp cooking oil
• Fresh coriander leaves, chopped (for garnish)

Method

1. In a bowl, marinate the chicken with turmeric powder and 1 teaspoon of ginger-garlic paste. Set aside for approximately 15 minutes to allow the flavors to infuse.
2. Heat oil in a heavy-bottomed pan over medium heat. Add the chopped onions and sauté until softened and lightly golden.
3. Add the remaining ginger-garlic paste and cook until fragrant. Stir in the tomato purée and cook for 2–3 minutes until slightly thickened.
4. Add the chilli powder and chicken masala powder. Stir well and cook briefly to release the spices’ aroma.
5. Add the marinated chicken pieces and sauté for 1–2 minutes, ensuring they are evenly coated with the  mixture.
6. Add water as needed to achieve the desired consistency. Season with salt, cover, and cook for 10–15 minutes, or until the chicken is tender. (Alternatively, pressure cook for 1 whistle.)
7. Adjust seasoning if necessary. Garnish with freshly chopped coriander leaves before serving.