North Indian Style Chicken Masala

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North Indian Style Chicken Masala

A simple chicken masala with a thick gravy
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 4 people

Ingredients
  

  • 1/2 kg Chicken
  • 1 no Onion cut into medium size cubes, large
  • 5 nos Tomato cut into small pieces or 20 0z canned tomato will also do, medium
  • 3 nos Green chillies slit lenght wise
  • 2 tsp Ginger minced or paste
  • 2 tsp Garlic minced or paste
  • 3 tbsp Curds
  • 3 tbsp Oil
  • 1 tbsp Butter or Ghee
  • Salt As reqd
  • 2 tbsp Coriander leaves

Dry Masala powders:-

  • 1 tsp Corainder powder
  • 1/2 tsp Chilly powder
  • 1 tsp Pepper powder
  • 1 tsp Tumeric powder
  • 1 tsp Garam masala powder
  • Dry Spices:
  • 1 tsp Cumin seeds Jeerakam
  • 4 nos Cloves Grambu
  • 3 nos Cardomom Elakka
  • 1 medium Cinammon Karugapatta

Instructions
 

  • Clean the chicken well.
  • Mix the ginger and garlic in the chicken and set aside.
  • In a non stick pan, put the chicken with the ginger and garlic on low heat till all the water from the chicken has evaporated and the chicken has turnes soft.
  • Add the pepper and chilli powder with 3 tbsp oil and let the chicken fry a little with this masalas till the sides of the chicken turns light brown.
  • Add the tomatos and the green chillies and let the chicken cook in this till the tomato gravy thickens.
  • Heat butter/ghee in another pan or kadai.
  • Splutter cumin seeds.
  • Add the dry spices.
  • Add onion and lower the flame, cover the pan or kadai for about 5 mins.
  • :- Make sure the flame is low. The onions donot have to be brown just translucent.
  • Add the chicken which has been cooked in the tomato gravy to the onion, jeera and spices and fry for about 3 mins increasing the heat a bit.
  • Add all the dry masala powder to chicken mix well and fry for 5 mins.
  • Add the curds, mix it into the chicken, cover and let it cook till there is a thick gravy.
  • Remove from heat and garnish with coriander leaves.
  • :- Serve hot with Chappati or Paratha.
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