The chicken masala recipe is a semi-dry and semi gravy chicken curry shared here along with step by step details and a video procedure. It is a chicken curry with delicious gravy into the chicken and is a very popular non-vegetarian dish.
Ingredients
Oil: This is the main base for Indian curries and any oil can be used which is edible
Whole spices: I have used cinnamon and cloves but other spices too can be altered as per preference and flavours. I like to keep it a minimum for regular cooking.
Sliced onions: This is the main base of the curry as this gives gravy and the onions have to be roasted well until they turn golden colour which gives the taste to the gravy.
Chicken: Using chicken with bones is preferred but if making the gravy to eat with naan or paratha then boneless chicken too can be used.
Cashew nuts and Tomato: These are the main ingredients for the base other than the onions as these ingredients when pureed and cooked with chicken give the actual restaurant kind of flavour and gravy. It also makes the gravy rich and nutritious.
Dry spices: All the available and basic dry spices such as salt, chilli powder, turmeric powder, garam masala powder, black pepper powder, coriander powder etc... are added as not adding these spices makes the recipe incomplete.
Coriander leaves: adding cilantro leaves to any curry gives a pleasant aroma to the masala.
Variation: I have not used dried kasoori methi in the end but it can be added and modified which gives great taste to the chicken recipe.
PREP TIME:- 25 mins
COOK TIME:- 40 mins
TOTAL TIME:-1 hr 5 mins
COURSE:-chicken
SERVINGS:-4
CALORIES:-123 kcal
INGREDIENTS
*750 gms chicken cleaned and washed well
*2 tbsp oil
*2 small cinnamon sticks and 2 cloves
*4 onions (finely sliced)
*salt - to taste
*1 tsp ginger garlic paste
*½ tsp turmeric powder/haldi
*1 tsp red chilli powder
*½ tsp roasted coriander seeds powder
*12-15 kaju/cashew nuts
*3 tomatoes (chopped)
*¼ tsp garam masala powder
*¼ tsp black pepper powder
*2 tbsp chopped coriander leaves
INSTRUCTIONS
Step 1 (Making of puree):
*Take a blending jar, into it add kaju/cashew nuts and make a fine powder of them.
*Into it add chopped tomatoes and puree them finely.
*Rest this kaju tomato puree aside.
Step 2 (Making of the curry):
*In a wok add oil and heat it.
*Add whole garam masala such as cinnamon sticks and cloves into it.
*Add sliced onions and cook them until soft.
*Add salt as per taste, mix and cook until the onions turn slight brown in color.
*Add ginger garlic paste and saute for few minutes to get rid of raw smell.
*Add the washed chicken and roast the chicken until the color of the chicken changes.
*Into it, add turmeric powder, red chilli powder, coriander seeds powder and mix well.
*Roast the chicken by mixing on medium flame for few minutes.
*Reduce the flame and cook the chicken for few minutes until oil starts separating.
*Into it, add the kaju tomato puree, mix well.
*Add garam masala powder, black pepper powder, mix and cook the chicken gravy for few minutes until oil starts separating on low flame.
*Add freshly chopped coriander leaves and give a mix.
*Cook the chicken until it turns soft for few minutes on low flame.
*Lastly mix the chicken and its done.
Serve the chicken.
Enjoy it with rice or roti.
NOTES
*If one feels that the curry is too dry, then add some water to get a gravy form and cook for few minutes by covering the curry with a lid.
*Adding water turns the dry curry into a gravy curry and it tastes awesome.
*If one wants to make it spicy then add more quantity of black pepper powder while cooking the curry.
