Anjali Thatal
Khukra Ko Masu
A simple, homely chicken curry from the Himalayan region of Sikkim, Khukra Ko Masu is made with tender chicken thighs, infused with traditional Indian five spices and freshly ground garam masala. It’s warming, subtly spiced, and perfect for a comforting family meal.
40 minutes
Difficulty 2
Serves 4
For the Chicken Curry:
500 g chicken thighs, boneless and skinless, chopped
2–3 tbsp rapeseed oil
1 tsp Indian five spice (mustard seeds, cumin seeds, fenugreek seeds, black caraway seeds, fennel seeds)
1 large red onion, finely sliced
1 tbsp ginger-garlic-green chilli paste (pounded)
1 tsp turmeric powder
2 tsp coriander powder
1 tsp cumin powder
½ tsp Kashmiri chilli powder
2 fresh green chillies, slit
2 medium tomatoes, chopped
Salt, to taste
Fresh coriander (with stems), chopped, for garnish
For Homemade Garam Masala:
1 dried red chilli
1 blade of mace
2 green cardamom pods
1 black cardamom pod
1 cinnamon stick
2 cloves
¼ nutmeg, grated
5–6 peppercorns
