Chicken Curry Masala

Masala, a unique mixed spices of Indian. It is a complex and classic aroma. If you drink the Indian tea "Chai", you will smell the strong odor of Masala.

Serve: 4 persons

Ingredients:
 
3 chicken breasts, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chili powder
half tsp turmeric powder
salt to taste

6 cashew nuts
4 tbsp milk

5cm piece cinnamon stick
10 curry leaves
3 cloves

4 tbsp olive oil
2 onions finely chopped
1 large tomato finely chopped
2 tsp fresh ginger minced
2 tsp garlic minced
1 tsp coriander powder
half tsp black pepper powder (adjust to suit your spice level)
half tsp cumin powder
2 tomatoes chopped

masala
coriander leaves for garnish

Directions:
- Mix chicken breasts in chili powder, turmeric powder, curds and salt for 20 minutes.
- While dipping the chicken, make a paste of cashew nuts and milk. Then keep aside.
- Dry roast the cinnamon, cloves and curry leaves for 1 minute and make a powder of them. Keep aside.
- Heat 1.5 tbsp of olive oil in a cooking vessel.
- Add the onions and saute it until its color turn to pink.
- Add fresh ginger and garlic paste and saute further for another 3 minutes on medium heat.
- Add coriander powder, cumin powder, black pepper powder. Mix all well and fry for another minute.
- Add the tomatoes and let it cook for 4 minutes.
- Combine well and cook till oil separates.
- Turn off heat. Let it cool.
- Grind the cooked masala. Keep aside this masala paste.
- Heat 1.5 tbsp olive oil in a cooking vessel and add the dipped chicken and cook on high flame for 5 minutes, reduce heat and cook covered for another 5 minutes.
- Add the ground masala paste, cashew nut paste and ground powder of cinnamon, cloves and curry leaves and combine well.
- Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
- Garnish with fresh coriander leaves.