Chicken Masala with Kewra (Screw Pine Essence)

Posted by: EatFree

>> Gluten-Free, Non-Vegetarian



  • 2 tablespoons canola oil
  • 1 black cardamom, crushed
  • 2 green cardamoms, crushed
  • 1 clove
  • 1/2 inch piece cinnamon stick
  • 2 cups red onion, sliced
  • salt
  • 2 tablespoons garlic, minced
  • 4 small green chilis, cut in half
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Few grinds of black pepper
  • 2 pounds organic chicken tenderloin, cut into one inch pieces
  • 1/3 cup cilantro, finely chopped
  • 1/16 teaspoon kewra extract


  1. Heat oil. Add cardamoms, clove, and cinnamon.  Let crackle then add onion and salt.  Cook on low until caramelized, stirring every 2 minutes or so.  
  2. Add garlic and chili to mixture.  Cook on low, stirring constantly and mashing mixture with spatula to form a paste while cooking.
  3. Add rest of spices along with a tablespoon of water.  Cook on low for 10 seconds.  Add chicken.  Cook covered for 15 minutes on medium low, stirring every 2 minutes.  Add cilantro and kewra off heat.  Enjoy with whole grain of choice!
This entry was posted on Wednesday, February 20th, 2013 at 5:43 pm and is filed under Gluten-Free, Non-Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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