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Spices roasting for black curry powder
Sumathi Thiagaraj Gowder

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 People
Course: Main Course, Main Dish
Cuisine: Indian, International
Calories: 360
Ingredients Equipment Method Notes

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

Equipment

  • 1 Frying pan
  • 1 Blender
  • 1 Spice grinder Or mortar and pestle
  • 1 Knife
  • 1 Cutting Board

Method
 

To Make Black Masala Curry Powder
  1. Over low heat, dry toast all of the ingredients separately. Save the chilies for last.
  2. While toasting the chilies, add a teaspoon of vegetable oil.
  3. Combine all of the ingredients in a spice grinder or mortar and pestle and grind into a smooth powder.
  4. This makes a large quantity of curry powder. Store the remaining powder in an air-tight jar or container.
Badaga Chicken Curry
  1. Fry one cup of onions and the garlic in a tbsp of oil. Be careful not to burn the mixture.
  2. Once brown, transfer the onions and garlic to a blender or mortar and pestle and blend into a paste. Set aside.
  3. Fry the cleaned chicken in 1/2 a tbsp of oil until brown on both sides, then set aside.
  4. Fry the second cup of cut onions in the remaining oil. Add salt, and when it turns pink, add the chicken pieces.
  5. Add three tablespoons of the masala powder to the dish, taste the masala and if required, add another tablespoon of the powder.
  6. 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.