Chicken Sausage Masala with Bread Toast

Instructions

1. 1

   Cook the Sausages

   • Heat 1 tablespoon of oil in a wide, heavy-bottomed pan over medium-high heat.
   • Add the chicken sausages and pan-fry for 5-7 minutes, turning occasionally, until they are evenly browned and cooked through.
   • Remove the sausages from the pan and place them on a cutting board. Once cool enough to handle, slice them into 1-inch thick rounds. Set aside.
2. 2

   Prepare the Masala Base

   • In the same pan, heat the remaining 1 tablespoon of oil over medium heat.
   • Add the cumin seeds and allow them to sizzle for about 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 7-8 minutes, stirring frequently, until they turn soft and golden brown.
   • Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Pour in the tomato puree. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the edges of the masala. This is a crucial step for a rich flavor.
3. 3

   Add Spices and Combine

   • Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Stir continuously for 30-60 seconds until the spices are aromatic. If the masala sticks, add a splash of water.
   • Pour in 1 cup of hot water, stirring to combine everything into a smooth gravy. Scrape the bottom of the pan to release any flavorful browned bits.
   • Bring the gravy to a gentle simmer, then add the sliced sausages back into the pan. Stir to coat them well.
4. 4

   Simmer, Finish, and Serve

   • Cover the pan and let the curry simmer on low heat for 5-7 minutes. This allows the sausages to absorb the flavors of the masala.
   • Turn off the heat. Crush the kasuri methi between your palms to release its aroma and sprinkle it over the curry, along with the garam masala. Give it a final gentle stir.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with basmati rice, roti, or naan.