Guntur Chicken Masala

Ingredients

• 2 tablespoons Coriander Seeds (dry roasted)
• 1 teaspoon Black Peppercorns (dry roasted)
• 2 teaspoons Cumin Seeds (1 tsp for roasting, 1 tsp for tempering)
• 6 pieces Dried Red Chilies (whole, dry roasted)
• 1 inch piece Fresh Ginger (peeled and chopped)
• 4 pieces Garlic Cloves (peeled and chopped)
• 500 grams Chicken Pieces (bone‑in or boneless, washed and patted dry)
• 0.25 teaspoon Turmeric Powder
• 1.5 teaspoons Salt (1 tsp for marination, ½ tsp later)
• 1 teaspoon Kashmiri Chili Powder
• 3 tablespoons Vegetable Oil (for tempering and sauté)
• 1 teaspoon Mustard Seeds
• 2 medium Onion (finely chopped)
• 2 pieces Green Chili (slit lengthwise)
• 2 medium Tomato (finely chopped)
• 8 pieces Curry Leaves (fresh)
• 2 tablespoons Fresh Coriander Leaves (chopped, for garnish)
• 2 tablespoons Water (for masala paste)
• 0.5 cup Water (for cooking)

Instructions

1. Dry‑roast whole spices

   Heat a small pan over low heat. Add coriander seeds, peppercorns, cumin seeds, and dried red chilies. Roast for 3‑4 minutes, stirring constantly, until aromatic and slightly darker in color.

   Time: PT4M

2. Cool and grind spices

   Transfer the roasted spices to a plate and let them cool for about 2 minutes. Then move them to a mixer jar and grind to a fine powder.

   Time: PT2M

3. Prepare masala paste

   Measure 2 teaspoons of the freshly ground powder into a bowl. Add the remaining 1½ teaspoons, the chopped ginger, and garlic cloves. Blend into a smooth paste, adding a little water if needed.

   Time: PT3M

4. Marinate chicken

   Place 500 g chicken pieces in a large bowl. Add turmeric powder, 1 tsp salt, Kashmiri chili powder, and the prepared masala paste. Mix until the chicken is evenly coated.

   Time: PT5M

5. Rest the marination

   Cover the bowl and let the chicken rest at room temperature for 30 minutes.

   Time: PT30M

6. Temper mustard and cumin seeds

   Heat 3 Tbsp oil in the large white pan over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds. When the mustard seeds begin to pop, proceed to the next step.

   Time: PT2M

7. Sauté onions and green chilies

   Add the finely chopped onions and slit green chilies to the pan. Sauté for 2‑3 minutes until the onions become translucent.

   Time: PT3M

8. Cook the chicken

   Add the marinated chicken to the pan. Stir and cook for about 5 minutes, allowing the chicken to brown slightly.

   Time: PT5M

9. Add tomatoes

   Stir in the finely chopped tomatoes and sauté for another 2 minutes until they soften.

   Time: PT2M

10. Incorporate masala powder and curry leaves

    Add 1 tsp of the remaining masala powder and a handful of fresh curry leaves. Mix well.

    Time: PT2M

11. Simmer with water

    Pour in ½ cup water and add the remaining ½ tsp salt. Stir, then cover the pan and simmer on medium flame for 15 minutes.

    Time: PT15M

    Temperature: Medium flame

12. Finish and garnish

    Uncover, sprinkle the last ½ tsp of masala powder, and fold in chopped coriander leaves. Mix gently and turn off the heat.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

10 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Coriander Seeds: Cilantro seeds
• Instead of Black Peppercorns: White peppercorns
• Instead of Cumin Seeds: Ground cumin (use half amount)
• Instead of Dried Red Chilies: Kashmiri red chili flakes
• Instead of Fresh Ginger: Ground ginger (¼ tsp)
• Instead of Garlic Cloves: Garlic paste (½ tsp)
• Instead of Chicken Pieces: Turkey thigh pieces
• Instead of Turmeric Powder: Saffron (a pinch)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Kashmiri Chili Powder: Paprika + a pinch cayenne
• Instead of Vegetable Oil: Ghee, Canola oil
• Instead of Mustard Seeds: Urad dal (for different flavor)
• Instead of Onion: Shallots (use 3)
• Instead of Green Chili: Jalapeño (sliced)
• Instead of Tomato: Canned crushed tomatoes (½ cup)
• Instead of Curry Leaves: Dried curry leaves (½ tsp)
• Instead of Fresh Coriander Leaves: Parsley (for color)

Equipment Needed

• Small Pan
• Plate
• Mixer Jar or Spice Grinder
• Mixing Bowl
• Large Pan (White skillet)
• Spatula or Wooden Spoon
• Knife
• Cutting Board
• Measuring Spoons

Critical Steps — Do Not Skip

• Dry‑roasting whole spices without burning them.
• Grinding the roasted spices to a fine powder.
• Marinating the chicken long enough for flavor absorption.
• Tempering mustard and cumin seeds correctly.
• Simmering the chicken covered for the full 15 minutes to ensure tenderness.

Chef Tips from the Video

• Use fresh curry leaves for the most authentic aroma; dried leaves lose flavor quickly.
• For richer taste, substitute half of the vegetable oil with ghee.
• Toast the mustard seeds until they just start to pop; over‑toasting adds bitterness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.

Room temperature: Not recommended; keep refrigerated.

Make-Ahead Tips

• Prepare the roasted spice powder a day ahead and store in an airtight jar.
• Marinate the chicken up to 24 hours in the refrigerator for deeper flavor.
• The masala paste can be frozen in ice‑cube trays for quick future use.

Frequently Asked Questions