Chicken masala: A classic and comforting North Indian dish where chicken is cooked in a spicy onion and tomato masala and served with steamed Jeera or turmeric rice.
Indulge in the aromatic and fiery chicken masala recipe, expertly crafted from scratch. This flavourful dish boasts an intricate blend of perfectly marinated spices with a thrilling hint of oil shimmering on the surface. Savour this exquisite and gratifying meal that will tantalise your taste buds.
Let’s take a quick ride to create the recipe :
Ingredients:
- Chicken – 500 grams
- Onion – 2 large sliced thinly
- Tomatoes – 2 large sliced thinly
- Green Chillies – 2 slit
- Curry leaves a handful
- Ginger Garlic Paste – 2 tbsp
- Chilli Powder – 1 tbsp
- Coriander powder – 2 tbsp
- Turmeric Powder / Manjal Podi – 1 tbsp
- Garam Masala Powder – 2 tbsp
- Cumin Powder / Jeera Podi – 1 tbsp
- Salt to taste
- Oil – 2 tbsp
- Coriander leaves – 3 tbsp finely chopped
- Fresh Coconut – ½ cup grated
- Poppy Seeds – 2 tbsp
- Cinnamon Stick – 4 cm piece
- Fennel Seeds / Sombu – 1 tbsp
Instructions:
- Using a blender, begin with a blend of the grinding ingredients into a smooth puree. Set aside.
- Next, heat oil in a pressure cooker and sauté onions, chillies, and curry leaves until the onions turn golden.
- Add ginger-garlic paste and sauté for a minute.
- Mix in salt and all the spice powders, stirring well enough for 30 seconds.
- Add finely chopped tomatoes and sauté for 5 to 7 minutes until the tomatoes turn mushy.
- Toss chicken pieces well with the masala.
- Cover the pressure cooker, cook for three whistles, then simmer for 5 minutes. Turn off the heat and let it steam.
- Open the cooker and transfer the curry to a pot.
- Add the coconut masala, mix well, and boil for 10 minutes until the curry thickens.
- Add more salt and garam masala if required.
- Add coriander or mint leaves over the curry.
- Serve chicken masala with rice, roti, naan or paratha, lemon wedges, and onion slices.
ProTip:
- It is recommended to use skinless bone-in chicken as it helps prevent the drying out of the breast. Additionally, consider incorporating mustard oil to add a delightful tangy flavour to your dish.
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