Masala Chicken Recipe

Intro

Ingredients (2 Servings)

• 750 gm chicken
• 2 cup chopped onion
• salt as required
• 2 inches cinnamon stick
• 2 green cardamom
• 1 teaspoon ginger paste
• 2 teaspoon coriander powder
• 1 cup water
• 2 teaspoon cumin powder
• 1 tablespoon garam masala powder
• 1 tablespoon ghee
• 4 tablespoon mustard oil
• 1/2 cup minced tomato
• 3 teaspoon coriander leaves
• 2 bay leaf
• 1 black cardamom
• 2 teaspoon garlic paste
• 1 teaspoon powdered turmeric
• 2 teaspoon red chilli powder
• 2 green chillies
• 2 teaspoon kasoori methi powder

Directions

Step 1 Wash and clean the chicken
To make Masala Chicken, first thoroughly wash the chicken under running water. Now put it in some warm salted water, allow it to rest for 10 minutes and throw the water away and wash, this helps removing the smell of the chicken.

Step 2 Saute whole spices
Add oil and ghee in pan and heat over medium flame. When the oil is hot enough, add bay leaves and both the cardamom and cinnamon. Saute for a minute and then add finely chopped onion in it. Cook till onions turn pink and then add the ginger-garlic paste in it. Fry for a minute and then add chicken pieces in it. Cook chicken for 2-3 minutes until it turns white.

Step 3 Add spices in frying chicken
Quickly, add red chilli powder, coriander powder, turmeric, cumin powder, and salt to taste. Stir to mix well all the ingredients with the chicken. Cook for a minute and then add finely chopped tomatoes, green chillies (slit and halved) . Now reduce the flame and cook covered for 6-7 minutes and then uncovered till the chicken is browned.

Step 4 Cook for 2-4 minutes with closed lid and serve hot
Add one cup water and cover the chicken loaded pan with a lid and cook for 2-4 minutes until the chicken is tender and soft. Open and garnish with garam masala powder, coriander leaves, kasoori methi powder and cook on high flame till the oil separates. Your Masala Chicken or Chicken Masala is ready. Enjoy with butter naan or roti.

Tips

• For a juicer Masala Chicken, marinate the meat for a good 30 minutes to one hour in 1 tsp turmeric powder, 2 tbsp mustrad oil, salt and 2 tsp curd and garlic paste.
• Fresh tomato always works better than tomato puree.
• Make sure you cook the meat though slow cooking method, as this would increase the flavour and texture of your dish.

Nutrition

• Calories: 145
• Protein: 14g
• Fat: 4g
• Fiber: 4g
• Carbohydrates: 15g
• Sodium: 156mg