Chicken Masala Powder Kari Masala Thool Recipes

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CHICKEN MASALA POWDER (KARI MASALA THOOL)



Chicken Masala Powder (Kari Masala Thool) image

An Indian coworker of mine passed this along to me. Very fragrant and flavorful! So much better than store-bought spice.

Provided by soveria

Categories     Indian

Time 10m

Yield 1/2 cup

Number Of Ingredients 8

1/2 cup coriander seed
1 tablespoon fennel seed (saunf)
2 tablespoons cumin seeds (jeera)
1 tablespoon black cumin seeds (shah-jeera or caraway seeds)
1/2 tablespoon black peppercorns
4 dried red chilies
1/2 tablespoon fenugreek seeds (vendayam)
20 -30 curry leaves, fresh

Steps:

  • Dry roast curry leaves for a min on low flame till it turns crispy. Remove from the heat and keep aside.
  • Dry roast red chilies till it changes its color a bit. Remove from the heat.
  • Dry roast coriander seeds, fenugreek seeds, fennel seeds, cumin seeds, black cumin seeds and peppercorn together till nice aroma comes.
  • Remove from the heat and allow to cool.
  • Grind everything together to powder. Add salt to it and mix well. Store in an airtight container and use when needed.

Nutrition Facts : Calories 615.1, Fat 26.5, SaturatedFat 1.8, Sodium 140.3, Carbohydrate 109.7, Fiber 52.2, Sugar 19.9, Protein 28.3

CHICKEN MASALA CURRY



Chicken Masala Curry image

Though not necessarily authentic, this curry is as good or better than anything i've ever had in a restaurant. Pieces of meat and/or vegetable are simmered in a fragrant sauce thickened with onions, garlic and ginger. Great over rice or accompanied with a piece of warm naan bread.

Provided by Waylando

Categories     Curries

Time 1h50m

Yield 2 pints of sauce, 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil (Ghee) or 2 tablespoons clarified butter (Ghee)
4 large onions, chopped
4 garlic cloves, smashed and chopped
1 piece fresh gingerroot, about 2 inches long, peeled and chopped
3 tablespoons curry powder
1 tablespoon fresh ground cumin
1 tablespoon fresh ground coriander
1/2 cup water
4 tablespoons tomato paste, about one whole small can
6 -8 chicken breasts (fresh or frozen) or 6 -8 chicken thighs (fresh or frozen)
1/4 cup cilantro, chopped (optional)
1/2 cup plain yogurt (optional) or 1/2 cup coconut milk (optional)
2 -5 dried chilies (optional)

Steps:

  • Heat the vegetable oil in a dutch oven or other large pot.
  • Cook the onions over medium heat until softened.
  • Add garlic and ginger, continue to cook until fragrant and softened.
  • Remove from heat, add Curry powder, cumin, and coriander.
  • Pour 1/2 cup water into a blender. Add cooked vegetables and blend on high until very, very smooth. Add additional water if necessary.
  • Pour sauce back into pot and stir in tomato paste and Chilis, if using.
  • Cover and cook for at least 30 minutes, but no more than an hour. -Note- Sauce will bubble and gloop violently all over your range if you do not cover.
  • Add chicken pieces, cook until tender and 160 - 170 degrees F.
  • Remove from heat, stir in cilantro and yogurt and serve over rice.

Nutrition Facts : Calories 539.8, Fat 28.4, SaturatedFat 6.9, Cholesterol 139.2, Sodium 274.9, Carbohydrate 23.3, Fiber 5.2, Sugar 8.6, Protein 48.6

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