Our Chicken Masala Recipe is a mouthwatering blend of aromatic spices, succulent chicken, and rich tomato gravy. Perfect for those who love bold and spicy flavors, this recipe is sure to satisfy your cravings
Ingredients For Chicken Masala
- 12-15 Black peppercorns
- 1 Mace
- 1 tsp Cumin seeds
- 1 tbsp Coriander seeds
- 2 Cloves
- 4-5 Green cardamom
- 1 Black cardamom
- Salt to taste
Ingredients For Marinating Chicken
- 1 whole Chicken, (cut into big pieces)
- Salt to taste
- 1 heaped tsp Ginger Garlic paste
- 1 ½ heaped tsp Degi red chilli powder
- ½ Lemon juice
- 1 tsp Oil
Ingredients For Final Cooking
- 2 tbsp Ghee
- 2 tbsp Oil
- 1 tsp Cumin seeds
- 3 medium size Onion, chopped
- Marinated chicken
- 2 Green chilli, slit
- Few Mint leaves
- Salt to taste
- 1 heaped tbsp Coriander powder
- 1 tsp Turmeric powder
- 1 tbsp Degi red chilli powder
- ¼ cup Water
- ½ cup fresh Tomato puree
- ½ cup Water
- 2 tsp Prepared chicken masala
- 1 tsp Kasuri methi, crushed
- Fresh Coriander (For Garnish)
Process
For Spice Mixture Masala
To prepare a spice mixture, heat a pan on low flame and add black peppercorns, mace, cumin seeds, and coriander seeds. Then add cloves, green cardamom, black cardamom, and salt according to your taste. Dry roast the spices until they release a pleasant aroma. Next, transfer the roasted spices to a grinder jar and grind them until you get a fine powder. Set the spice mixture aside for later use.
For Marinating Chicken
Take a bowl and put chicken pieces in it. Add salt to your taste and ginger garlic paste to the bowl. Then, add degi red chilli powder, lemon juice, and oil to the mixture. Mix all the ingredients thoroughly until the chicken pieces are well coated with the marinade. Let the chicken marinate for around 10 to 15 minutes before cooking.
Final Cooking
Step 1: Heat ghee and oil in a heavy-bottomed pot. Once the oil is hot, add cumin seeds and let them splutter. Then, add onions and saute them over medium flame until they turn translucent. Add marinated chicken to the pot and cook for 5-10 minutes.
Step 2: Next, add green chillies, mint leaves, and salt to taste, and saute them well. Add coriander powder, turmeric powder, and degi red chilli powder, and saute the mixture well. Add a little water while sauteing to prevent the spices from burning.
Step 3: add fresh tomato puree, water, and cover the pot with a lid. Cook the curry on a medium flame for at least 15-20 minutes. Finally, add the prepared chicken masala and kasuri methi, and mix everything well. Garnish the curry with coriander sprigs and serve it hot with roti.
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