Bottle Masala Chicken Curry
This is a quick and easy chicken curry using the East-Indian bottle masala. A simple recipe that gets done is just 20 minutes with ingredients you probably already have on hand. You can also use beef, mutton or lamb instead of chicken
Servings 6 servings
- 1 Kg Chicken cut into pieces
- 2 tbsp Cooking oil
- 1 large Onion chopped
- 3 large Garlic cloves paste or grated
- ½ inch Ginger paste or grated
- 3 tbsp Bottle Masala (mildly spiced)
- 2 large Tomatoes chopped
- 1 tbsp Lemon juice or vinegar
- 1 cup Water
- ½ tsp Salt
- ¼ tsp Black pepper
Saute onions in oil for 2 minutes until translucent
Add ginger and garlic - saute 2 mins more
Then add the tomatoes and cook for 2 more minutes
Next, add the bottle masala and saute for a minute adding a few tablespoons of water to prevent it from burning
Next, add the chicken - saute for 3 to 4 minutes until the chicken is no longer pink
Add water - season with salt and pepper
Cover and cook for 15 minutes until the chicken is cooked and you see oil on the surface of the curry
Finally, add the lemon juice.
Taste and adjust seasoning - add more salt, pepper or lemon juice as required.
Substitute for Bottle Masala.
Bottle Masala is made up of more than 18 different spices so while these not the exact substitutes they are great alternatives.
Or combine these spices then use the amount requested in the recipe.
- Add the same amount of currry powder instead of bottle masala plus, ¼ tsp Garam masala.
- 1 tbsp Kashmiri chilly
- 1 tsp Cayenne pepper
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- ½ tsp Turmeric powder
- 2 bay leaves.
- ¼ tsp Garam Masala
Calories: 245kcal | Carbohydrates: 8g | Protein: 16g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 262mg | Potassium: 417mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2341IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 2mg