Masala Chicken
This classic Indian curry features chicken pieces cooked in a fragrant, homemade masala paste. The dish begins by tempering whole spices in oil before adding onions and chicken. A paste made from fresh coriander, green chillies, ginger and garlic forms the flavour base. The chicken simmers until tender in a spiced gravy, finished with garam masala and black pepper. It's a hearty meal perfect for serving with traditional breads like naan or roti. The total preparation and cooking time is approximately 65 minutes for four servings.
Ingredients
- 1 kg chicken, washed,cleaned and cut into medium size pcs
- 1 cup water
- 2 small onions, sliced
- 2 green cardamoms
- 2 cloves
- 1/2 inch cinnamon stick
- 2 -3 tablespoons oil
- salt
- 1/4 teaspoon garam masala powder
- 1/2 teaspoon black pepper
- 4 green chilies
- 2 cups fresh coriander leaves, washed and chopped
- 1 inch ginger
- 2 cloves garlic
Method
- Prepare the masala paste by grinding the specified ingredients and set it aside.
- Place a non-stick wok over the heat and pour in the oil.
- When the oil is hot, introduce the cinnamon stick, cardamoms and cloves.
- Allow the whole spices to sizzle for 30 seconds.
- Put in the sliced onions and cook them, stirring frequently, until they achieve a golden brown colour.
- Incorporate the chicken pieces and fry them for 5 minutes.
- Next, stir in the prepared ground paste.
- Continue frying until the masala mixture separates from the wok's sides and oil appears on the surface.
- Season with salt and pour in the water.
- Let the chicken cook until it becomes tender and the gravy reaches a thickened consistency.
- Sprinkle over the black pepper and garam masala powder.
- Combine everything thoroughly and serve immediately alongside naan, rotis or kulchas.
- Enjoy your meal.
Nutrition (per serving)
Sodium115900 mg
Recipe details
CategoryCurries
Cuisineindian
AuthorCharishma_Ramchandani
