In the few years lived in Chennai, I tasted this preparation of curry masala originally with mutton and then quickly enqiured the main ingredients that go into making of this dish and adopted the same with chicken which I preferred.
Chicken is simmered in exotic spice blend gravy of black peppers, green chillies ginger-garlic, cumin and finished with cream or yogurt.
Not to mention good effect of this masala when we are suffering with cold.
2 lb - Chicken Skinless
1 Tbsp - Oil
4 Cinnamon Sticks broken
2 Big Size Onions, sliced
1/2 cup half and half or smoothened sour cream or yogurt
Salt to taste
Coriander to garnish
For the pepper masala grind :
5 Green chillies
2 inch Ginger piece
5 Garlic pods
2 Tsp black whole pepper.
2 Tbsp cumin seeds
Enough water to make a paste
In a wide pot/pan heat oil.
Add the whole spices and allow them to brown a little
Now add onion, cook till onions are translucent.
When the onions are frying, make the pepper masala paste and keep aside
Once the onions are cooked add pepper masala paste and keep mixing so that it doesn't stick to edges.
Now add the cleaned, cut chicken pieces and salt.
Mix well to coat the chicken pieces with all the masala
Cover and simmer for 5 - 8 minutes or till all the juices from the chicken are secreted, stirring occasionally.
Once the chicken is almost done for a creamy texture, add cream or yogurt and mix.
At the end add coriander and remove from heat.
Serve with plain rice and Rasam.
This masala also serves as a good side dish for fish or lamb biriyani or pulav or coconut rice.