Chicken Masala
Ingredients
For marination:
- Chicken 1 kg
- Curd ½ cup
- Gingergarlic paste 2 Tbsp
- Turmeric powder ½ tsp
- Chillie powder 1½ tsp
- Fried onions ½ cup (slice one onion and fry until golden brown)
- Salt 1½ tsp
For Gravy:
- Spices Bay leaves-2, Pepper corns-1 tsp, cloves-3, cinnamon-2 pieces, Cardamom-3
- Cumin seeds 1 tsp
- Onions 2 (finely chopped)
- Green chillies 2 (finely chopped)
- Ginger garlic paste 1 Tbsp
- Tomatoes 2 (finely chopped)
- Chillie powder 1 tsp
- Turmeric powder ½ tsp
- Coriander powder 1 Tbsp
- Cumin powder 1 tsp
- Kasuri methi 1 Tbsp
- Garam masala powder 1 Tbsp
- Salt 1 tsp 1 tsp or more according to taste
- Oil 2-3 Tbsp
- Coriander For garnishing (about 1 Tbsp)
Instructions
- Wash the chicken thoroughly and keep it aside to drain
- Add all the ingredients mentioned in ‘marination’ and mix thoroughly. Cover and keep it aside for 30 minutes to 1 hour.
- Add the oil in a kadai and allow it to simmer. To this add the spices and cumin seeds.
- Mix well and fry until the cumin splutters.
- Add the onions and fry until it turns pink and soft.
- Add the ginger garlic paste and green chillies. Mix well and fry until the raw smell of ginger-garlic disappears.
- Now add the chopped tomatoes and salt. Fry until the tomatoes becomes pulpy and the soft.
- Now add the marinated chicken to the gravy and mix thoroughly. Cover the chicken and cook the chicken for 25-30 minutes. Mix the curry in between.
- Once the gravy lessens and the chicken is cooked, sprinkle the crushed kasuri methi and garam masala powder.
- Mix well and cook for another two minutes
- Finally garnish with coriander leaves and serve.
