Chicken Molagu Masala
Thanks to the curry leaves and fennel seeds (saunf) that also lend a bit of a royal aroma to your kitchen, this deliciously aromatic chicken curry goes perfectly well with chapathis or rice
Servings 4
Ingredients
- 1 kg chicken on the bone
- 2 cloves
- 1 inch cinnamon
- 2 cardamoms
- 1-1/2 tsp saunf/badi shep fennel seeds
- 4 medium sized onions finely chopped
- 3 medium sized tomatoes chopped or thinly sliced
- 5-6 sprigs of curry leaves about 30-35 leave(adjust to taste
- 2 tsp ginger garlic paste
- 2 tsp spicy red chilli powder adjust to taste
- 1 tsp kashmiri chilli powder for the colour
- 1/2 tbsp pepper powder adjust to taste
- 2 tsp coriander powder
- 1/2 tsp turmeric/haldi powder
- 1/2 cup water
- salt to taste
- 2-3 tbsp oil/ghee or as required
- 1 loosely packed cup of chopped coriander leaves
Instructions
- Heat oil in a heavy bottomed kadhai/pan and fry the cinnamon, cloves, cardamoms and fennel seeds on a slow flame till you get a good aroma. Add the chopped onions and fry till golden brown. Toss in the curry leaves and fry for a minute. Reserve 2 tbsp of this mixture for garnishing (optional).
- Add the ginger garlic paste and fry for a couple of minutes and then add the chopped/sliced tomatoes and fry on a medium high flame till they turn slightly mushy. Add the powders, salt to taste and continue to fry for another 2-3 minutes. Add the chicken and half a cup of water and mix well. Cover and cook till half done.
- Stir well and add the pepper powder and about half of the chopped coriander, cover again and cook till done (till the masala coats the chicken and excess water evaporates - you should get a thick masala. Garnish with the reserved fried onion & curry leaves mixture and serve hot with chapathis, dosa or as a side dish with rice