Koi Masudi - Black Masala Chicken Curry
This special Badaga chicken curry recipe uses poppy seeds to create a black masala powder that imparts a sweet nuttiness to the dish. Easy to prepare and packed with flavor, this unique curry is sure to become a weekly staple.
Equipment
- 1 Frying pan
- 1 Blender
- 1 Spice grinder Or mortar and pestle
- 1 Knife
- 1 Cutting Board
Ingredients
Black Masala Curry Powder
- 1/2 kg Dried red chilies
- 3/4 kg Coriander seeds
- 100 grams Cumin (Jeera) seeds
- 50 grams Poppy (Khus Khus) seeds
- 10 grams Fenugreek seeds
- 50 grams Mustard seeds
- 1 tsp Vegetable oil
Badaga Chicken Curry
- 1/2 kg Chicken (breast or thigh) cleaned and cut into large pieces
- 2 cups Red onion sliced and divided into 2 equal cups
- 4 or 5 cloves Garlic
- 3 to 4 tbsp Black masala curry powder
- Salt to taste
- 2 tbsp Vegetable oil
Instructions
To Make Black Masala Curry Powder
- Over low heat, dry toast all of the ingredients separately. Save the chilies for last.
- While toasting the chilies, add a teaspoon of vegetable oil.
- Combine all of the ingredients in a spice grinder or mortar and pestle and grind into a smooth powder.
- This makes a large quantity of curry powder. Store the remaining powder in an air-tight jar or container.
Badaga Chicken Curry
- Fry one cup of onions and the garlic in a tbsp of oil. Be careful not to burn the mixture.
- Once brown, transfer the onions and garlic to a blender or mortar and pestle and blend into a paste. Set aside.
- Fry the cleaned chicken in 1/2 a tbsp of oil until brown on both sides, then set aside.
- Fry the second cup of cut onions in the remaining oil. Add salt, and when it turns pink, add the chicken pieces.
- Add three tablespoons of the masala powder to the dish, taste the masala and if required, add another tablespoon of the powder.
- Then, add the ground onion paste. Cover and cook till done. You might need to add some water to the pan for a thinner gravy.
Notes
Serve with Basmati rice or wheat pancakes.