Chicken Masala

Chicken
Chettinad Cuisine
Non-Veg
Non-veg curry
Non-veg Thali
Side dish for Roti
Side dish for Idli, Dosa
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Looking for a easy to make Indian chicken masala recipe? Here goes the quick recipe to prepare in restaurant style smooth, delicious and spicy chicken gravy. In this recipe the yoghurt helps to tenderize the chicken and spices in the marinade infuse it with lots of aroma. This dish is undoubtedly one othe favorite comfort foods and makes a perfect weekend dinner meal. It combines excellent with tandoori roti, naan or any pulao varieties.

Ingredients

To Marinate:

Boneless chicken - ½ kg

Yoghurt - 2 tbsp

Turmeric pwd - a pinch

Kashmiri red chilly pwd - ½ tsp

Pepper pwd - ¼ tsp

Garam masala pwd - ¼ tsp

Cumin pwd - ¼ tsp

Oil - 2 tsp

Salt - ¼ tsp

To make Masala:

Oil - 1 tbsp

Sliced onions - 1 cup

Red chilly - 2

Ginger garlic paste - 1 tbsp

Tomato puree - 2 cup

Turmeric pwd - a pinch

Red chilly pwd - ½ tsp

Coriander pwd - 1 tsp

Chicken masala pwd - ½ tsp

Chopped mint & coriander leaves - ½ cup

Thick coconut milk - 1 cup

Salt to taste

Instructions

1.

Clean wash and chop the chicken pieces

2.

Combine all the ingredients to marinate ie

3.

Add the chicken pieces and coat it with marinade

4.

Let it sit in the refrigerator overnight or for at least an hour

5.

In a saucepan heat oil over medium heat

6.

Add the sliced onions and saute till golden brown

7.

Add red chilly, ginger garlic paste and saute

8.

Add tomato puree and cook for 2 minutes

9.

Add turmeric pwd, red chilly pwd or paprika, coriander pwd and chicken masala pwd

10.

Add chopped mint and coriander leaves

11.

Mix well

12.

Add thick homemade coconut milk

13.

Add the marinated chicken pieces

14.

Stir well and cook the chicken covered with a lid over medium flame

15.

Take care the masala doesn’t stick to the bottom of the pan

16.

Keep the flame in simmer and cook until the chicken is done

17.

Taste and adjust salt and seasonings

18.

Remove from heat, mix in the freshly chopped coriander leaves

19.

Creamy delicious Chicken Masala is ready

20.

Let it stand covered for 5 more minutes

21.

Garnish with dried kasoori methi leaves and serve hot with tandoori roti, naan or paratha

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