Chicken Shobuz Masala
Chicken cooked with onion, garlic, ginger and blended green chillies and peppers.
Ingredients
Caramelised Onion
- 3 medium onions, peeled and sliced.
- 3 tbsp oil (sunflower, vegetable, rapeseed or ghee)
- 2 tsp garlic & ginger paste
- 3 tsp Hotel Gravy Curry Masala
Green Chilli Paste
- 6 green finger chillies more or less to taste
- 1 green pepper, deseeded and chopped
- 1 tbsp fresh coriander stalks
- 1 tbsp kasoori methi/dried fenugreek leaf
- 0.5 tsp Naga pickle optional
The Curry
- 1.5 kg chicken thighs on the bone, skin removed or 1.2 kg of boneless
- 3 tbsp oil
- 2 tbsp garlic & ginger paste
- 1 tbsp BIR Curry Masala or mix powder or mild curry powder
- 1 tsp Kashmiri chilli powder
- 400 g tinned tomato blitzed in a food processor or hand blended 'till smooth.
- 1 tbsp kasoori methi/dried fenugreek leaf
- 1 tsp garam masala
- 1 tsp sugar
- 2 tsp salt or to taste
- 2 tbsp fresh coriander roughly chopped
Instructions
Caramelised Onion
- Heat the oil in pan. If you have a good non-stick pan, you will be able to cook the onions on a slightly higher heat, so they caramelise quicker. If using a normal pan, cook on a lower temperature, stirring often.
- Add the onions to the pan and cook until a nice deep brown colour, sticky and soft. Keep scraping the bottom of the pan to release the caramelised juices.
- Add the garlic and ginger for about 40 seconds then add the Hotel Curry Masala. Cook for a further 40 seconds and then take off the heat.
- put the mixture in a metal sieve over a bowl to drain off the excess oil (don't throw away the oil, it will be used to cook the curry!)
- When the mixture is cool enough, blitz it in a food processor to a smooth paste.
Green Chilli Paste
- Put all the ingredients for the chilli paste in a food processor or blender and blitz 'till smooth.
The Curry
- heat the oil, including the reserved oil from the onions in a large pan. When hot add the garlic and ginger and cook on a low heat for around 40 seconds.
- Add the Curry Masala and Kashmiri chilli and cook for another 40 seconds, stirring so the spices don't stick and burn.
- Add the onion paste and fry for about 30 seconds.
- Add the green chilli paste and again fry for about 30 seconds.
- Add the chicken and stir to coat with the spices and seal. If the spices start to stick you can add a little of the blitzed tomato to loosen it all. Once the chicken is well coated, sprinkle with salt and put a lid on the pan to cook on a very low heat for around 10 minutes.
- Take the lid off the pan and add the tomato. Stir and add enough water to not quite cover the chicken pieces. Bring to a simmer and put the lid back on. Continue to cook on a low heat for around an hour, stirring occasionally. If it's starting to look a little dry, add more water.
- After an hour, remove the lid. Continue to cook to your liking. I like to cook it so the chicken is practically falling off the bone.
- About 10 minutes before serving, check for seasoning and add salt to taste. Add the garam masala, sugar, and dried fenugreek leaf, rubbing it in your hand as you add it to release the flavour. Finally add the fresh coriander and serve. This is great with Indian bread which can be used to mop up the spicy gravy but is equally as good with rice... or both!
Tried this recipe?Let us know how it was!
