Quick Chicken masala dry

Total Time

623

Keep the chicken pieces marinated in some lemon juice, salt, pepper and turmeric powder for half an hour.
In a deep pan, heat oil and throw in some split dry red chili, mustard seeds and a cinnamon stick.
Now add the onions with ginger garlic paste and saute well.
Add turmeric powder and salt to the onions to brown easily.
Once the onions are cooked and oil separates, add chilly powder, pepper and garam masala and a tbsp of water.
Now in goes the chicken pieces to the pan.Toss well and let all the pieces get coated with the masala.
Add the tomatoes and keep the pan on simmer uncovered for another 15 mins. Stir in between to prevent burning.
Sprinkle some cilantro, combine everything well and on medium-low heat let the masala gravy reduce.
Once done all the chicken pieces should be well coated with the tomato and onion masala and no liquid left in the pan.
Check the salt and heat level...if needed you can add more black pepper.

Per Servings

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