Bottle Masala Chicken
An easy recipe using bottle masala or East Indian Mumbai Masala
Ingredients
- 4 tbsp oil neutral such as sunflower, vegetable or rapeseed
- 2 medium onions finely chopped
- 5-6 fat garlic cloves finely chopped or grated
- 1 inch cubed piece of fresh ginger finely chopped or grated
- 520 g chicken thigh fillets each cut in to 3 or 4 pieces
- 4-5 tsp East Indian Mumbai Masala East Indian Mumbai Masala - 'Ome Made Store
- 1 tbsp tomato puree diluted with water to a thin paste
- 400 g tin of chopped tomatoes
- 1 tbsp dried fenugreek leaf (Kasuri Methi)
- 1-2 tsp salt
- 1 tsp sugar
- 2 tbsp fresh coriander finely chopped
- 6-12 Green finger chillies (optional) split
Instructions
- Gently heat the oil in a pan
- Once the oil is hot add the onions, fry gently, stirring occasionally, until the onion are a deep golden brown colour
- Add the garlic and ginger and fry for 30 seconds
- Add the East Indian Mumbai Masala and cook very gently for 40 seconds. If it starts to stick, add a splash of hot water.
- Pour in the diluted tomato puree, turn the heat up and reduce to a thick paste
- Add the chicken to the pan. Stir to coat in the paste
- Add the tin of tomatoes and stir in
- Cover with a lid and cook gently for 20 minutes
- After 20 minutes, take off the lid. Stir round. If the curry is a little to thick add some more water to the consistency you like.
- Add the salt, sugar and fenugreek leaf. Cook for 10 minutes more, uncovered
- Add the coriander leaf and chillies, if using. Cook for another 5 - 10 minutes or until the chicken is cooked.
- Serve with plain rice and chapattis