North Indian Style Chicken Masala

by nishageorge
A simple chicken masala with a thick gravy
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Chicken - 1/2 kg
  • Onion(cut into medium size cubes, large) - 1 no
  • Tomato(cut into small pieces or 20 0z canned tomato will also do, medium) - 5 nos
  • Green chillies(slit lenght wise) - 3 nos
  • Ginger(minced or paste) - 2 tsp
  • garlic(minced or paste) - 2 tsp
  • Curds - 3 tbsp
  • Oil - 3 tbsp
  • Butter or Ghee - 1 tbsp
  • Salt(As reqd) -
  • Coriander leaves - 2 tbsp
Dry Masala powders:-
  • Corainder powder - 1 tsp
  • Chilly powder - 1/2 tsp
  • Pepper powder - 1 tsp
  • Tumeric powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Dry Spices: -
  • Cumin seeds(Jeerakam) - 1 tsp
  • Cloves(Grambu) - 4 nos
  • Cardomom(Elakka) - 3 nos
  • Cinammon(Karugapatta) - 1 medium
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Chicken - 1/2 kg
  • Onion(cut into medium size cubes, large) - 1 no
  • Tomato(cut into small pieces or 20 0z canned tomato will also do, medium) - 5 nos
  • Green chillies(slit lenght wise) - 3 nos
  • Ginger(minced or paste) - 2 tsp
  • garlic(minced or paste) - 2 tsp
  • Curds - 3 tbsp
  • Oil - 3 tbsp
  • Butter or Ghee - 1 tbsp
  • Salt(As reqd) -
  • Coriander leaves - 2 tbsp
Dry Masala powders:-
  • Corainder powder - 1 tsp
  • Chilly powder - 1/2 tsp
  • Pepper powder - 1 tsp
  • Tumeric powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Dry Spices: -
  • Cumin seeds(Jeerakam) - 1 tsp
  • Cloves(Grambu) - 4 nos
  • Cardomom(Elakka) - 3 nos
  • Cinammon(Karugapatta) - 1 medium
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Clean the chicken well.
  2. Mix the ginger and garlic in the chicken and set aside.
  3. 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.
  4. 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.
  5. Add the tomatos and the green chillies and let the chicken cook in this till the tomato gravy thickens.
  6. Heat butter/ghee in another pan or kadai.
  7. Splutter cumin seeds.
  8. Add the dry spices.
  9. Add onion and lower the flame, cover the pan or kadai for about 5 mins.
  10. :- Make sure the flame is low. The onions donot have to be brown just translucent.
  11. 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.
  12. Add all the dry masala powder to chicken mix well and fry for 5 mins.
  13. Add the curds, mix it into the chicken, cover and let it cook till there is a thick gravy.
  14. Remove from heat and garnish with coriander leaves.
  15. :- Serve hot with Chappati or Paratha.
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