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Chicken Masala featuring homemade Garam Masala {Curry Powder} and Curry Roux is easy, yummy, and super nutritious. Just add to a bed of freshly steamed rice and blanched leafy vegetables for a satisfying healthy meal.
This is the original Indian style Chicken Masala. If you like Chinese style Curry Chicken, please read here.
How to make a tasty and healthy scratch chicken masala at home?
Tip No.1 is to blend homemade Garam Masala powder at home using organic wholesome spices
It is straightforward to blend Garam Masala at home using all-natural quality organic wholesome spices. A spice grinder is a very handy tool in the kitchen to turn wholesome spices into powder. For spices such as coriander, fennel seeds, cumin seeds, and black mustard seeds, it is easier to get organic quality spices in the whole form.
Read here for a detailed recipe on how to blend a homemade delicious Garam Masala.
Tip No.2 is to make a scratch Curry Roux beforehand
Once you have the homemade Garam Masala, use that as a key ingredient to make a nutritously tasty Curry Roux in advance. This homemade from scratch locks-in all the flavor of an authentic Chicken Masala.
When it comes to the time to make a Curry Chicken, all you’ve got to do is to mix it with cooked chicken and vegetable and simmer in broth, and add salt to the taste. That’s it. I have to say, the Curry Roux is truly life changing!
I usually use organic chicken drumsticks and separate the bones at home. Mainly because they sell at super reasonable price at Costo. Use the
After I seperate the bones, I use the bones to make an easy chicken broths that can be used in cooking this recipe and many other recipes asking for broth.
Chicken Masala {Curry Chicken}
Chicken Masala featuring homemade Garam Masala powder {Curry Powder} and scratch Curry Roux is so easy, yummy, and super nutritious.
Ingredients
- 2 lb chicken thigh meat, boneless & skinless, cut into bite size cubes. You can also use 3 lb chicken drumsticks to remove the bones at home.
- 2 large bell peppers, one green, one red or orange
- 1 large baking potato, optional
- 2 celery stems, optional
- 1 package of homemade Curry Roux, about 2 cups
- 1 3/4 tsp salt, such as Himalayan pink salt
- 2 tbsp oil, such as extra virgin olive oil
- 5 cups chicken broth, unsalted
- a few cilantro, chopped
For Marinating the Chicken:
- 65 g plain Greek yogurt, organic preferred
- 1/2 tsp salt
- 1/2 tsp black pepper
For Making the Chicken Broth Using the Chicken Bones:
- 1/4 cup Shaoxing Wine
- a small piece of ginger, sliced or minced
Instructions
Make the below Beforehand:
Blend homemade Garam Masala Powder In Advance:
- Use a spice grinder to turn the organic wholesome spices into a powder and blend the homemade Garam Masala in advance.
Make Homemade from scratch Curry Roux
- Read here for a detailed step-by-step tutorial.
Prepare Chicken and Make Chicken Broth:
- Rinse the chicken, and remove the skin and bones accordingly.
- Add the chicken bones to a 4 Qt saucepan, and fill with about 75% water, along with 1/4 cup Shaoxing wine and sliced ginger. Bring it to a boil and then simmer for 2 hours.
- Cut the chicken into bite-size cubes/chunks. Place them in a glass mixing bowl, add about 60 g of original Greek Yogurt, 1/2 tsp salt, and 1/2 tsp black pepper. Toss to mix well.
Prepare Vegetables :
- Wash and rinse all vegetables. Wash, rinse, and peel potato, wash & rinse bell peppers. Cut vegetables into bite-size cubes.
Cook the Curry Chicken:
- Turn the heat to medium-high and heat a large deep frying pan for 1 minute and then add about 1 tbsp oil and spread evenly across the base using a silicone spatula. We will cook the 2 lb marinated chicken in 2 batches, one pound each batch.
- Add half of the marinated chicken (about 1 lb) to the pan, using a pair of bamboo spatulas to toss and turn till the chicken is fully cooked, this takes about 3 minutes. Remove the chicken, place on a plate, and set it aside. Repeat to cook the other batch of chicken.
- Add the chopped vegetables to the same frying pan, sprinkle some of the salt, toss, and turn till fragrant or the vegetables are wilted, about 2 minutes.
- Add the previously pan-pried chicken and the Curry Roux. Fold the Curry Roux into the chicken and vegetable, and add 4-5 cups of chicken broth. Sprinkle the remaining salt and bring it to a boil and then turn to the simmer and cook for 10 minutes. If you like soupy curry chicken, then add 5 cups of broth. Also, add 5 cups if you have added potatoes. Otherwise, just use 4 cups of chicken broth.
- All done! Turn off the heat, sprinkle the chopped cilantro, and enjoy a super yummy and healthy Chicken Masala.
Recommended Products
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HQOExpress | Organic Fennel Seed Whole | 14 oz. Chef Jar -
Soeos Whole Black Peppercorns 18OZ + Himalayan Salt 38oz + Grinders 2 Packs. -
Organic Whole Cumin Seeds -
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Organic Himalayan Pink Salt -
365 by Whole Foods Market, Garlic Powder Organic, 2.33 Ounce -
Soeos Premium Sichuan Chili Powder 8oz(226g), All Natural -
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Organic Turmeric Powder -
Coffee/Spice Grinder
Nutrition Information
Yield 8 Serving Size 2 cupsAmount Per Serving Calories 389Total Fat 18gSaturated Fat 6.2gTrans Fat 0gUnsaturated Fat 11.8gCholesterol 197mgSodium 852mgCarbohydrates 11gFiber 1.1gSugar 1.3gProtein 45g
Nutrition is calculated using "NutritionValue.org" to the best of my knowledge. Nevertheless, I use lots of homemade, all natural, unprocessed, unrefined raw & wholesome ingredients which are not always readily available in the referenced source. Therefore the calculation may not always be accurate.
