Chicken Masala
Summary
- This video demonstrates how to prepare a rich and flavorful Chicken Masala, a classic Indian curry. The chicken is cooked in a aromatic blend of spices, onions, and tomatoes, finished with a touch of yogurt and fresh herbs for a creamy and spicy dish.
All Ingredients - Main Ingredients
- Oil 3 Tablespoons
- Ghee 1 Tablespoon
- Cardamom 3
- Cloves 2
- Cinnamon 1 stick
- Bay Leaf 1
- Medium Onions, finely chopped 3
- Ginger Garlic Paste 2 Teaspoon
- Turmeric powder 1/2 Teaspoon
- Cumin powder 1/2 Teaspoon
- Coriander powder 1 Teaspoon
- Red Chili Powder 1 Teaspoon
- Black pepper 1/2 Teaspoon
- Kashmiri Chili 1 Tablespoon
- Chicken Masala 1 Teaspoon
- Salt to taste
- Medium Tomato, chopped 1 (1/2 Cup)
- Chicken, Curry Cut 500g
- Hot Water 1/2 Cup
All Ingredients - Finishing Touches
- Whisked Yogurt 2 Tablespoon
- Garam Masala 1/2 Teaspoon
- Chopped Coriander Leaves as needed
- Green Chillies as needed
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Heat Oil and Ghee
In a pan, add 3 tablespoons of oil and 1 tablespoon of ghee. Heat it over medium flame.
Step 2: Sizzle Whole Spices
Add 3 cardamom pods, 2 cloves, a stick of cinnamon, and a bay leaf to the hot oil and ghee. Let them sizzle for a few seconds until fragrant.
Step 3: Sauté Onions
Add 3 finely chopped medium onions to the pan. until they turn golden brown, stirring frequently. This should take approximately .
Step 4: Add Ginger Garlic Paste
Add 2 teaspoons of ginger garlic paste to the onions and cook for about until the raw smell disappears.
Step 5: Prevent Burning
Add a splash of water to the pan to prevent the onions and ginger-garlic paste from burning.
Step 6: Add Powdered Spices
Add 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1/2 teaspoon black pepper, 1 tablespoon Kashmiri chili, 1 teaspoon chicken masala, and salt to taste. Mix well.
Step 7: Prevent Spice Burning
Add another splash of water to prevent the powdered spices from burning and to help them cook evenly.
Step 8: Add Tomatoes
Add 1 chopped medium tomato (approximately 1/2 cup) to the spice mixture. Stir to combine.
Step 9: Soften Tomatoes
Cover the pan and cook on low heat for , or until the tomatoes soften and release their juices.
Step 10: Mash Tomatoes
Once the tomatoes are softened, lightly mash them with the back of your spoon to create a thick gravy base.
Step 11: Add Chicken
Add 500g of curry-cut chicken pieces to the pan. Stir well to coat the chicken with the masala.
Step 12: Fry Chicken
Increase the heat to high and fry the chicken for , stirring occasionally, until it starts to change color.
Step 13: Add Hot Water
Pour in 1/2 cup of hot water. Stir to combine and ensure the chicken is partially submerged in the gravy.
Step 14: Cook Chicken
Cover the pan and cook on low heat for , stirring in between, until the chicken is fully cooked and tender.
Step 15: Add Yogurt
Once the chicken is cooked, switch off the heat and add 2 tablespoons of yogurt. Stir gently to incorporate it into the gravy. Ensure the heat is off to prevent the yogurt from curdling.
Step 16: Add Garam Masala and Herbs
Switch the heat back on to low. Add 1/2 teaspoon of garam masala, chopped coriander leaves, and green chillies. Stir everything together for a final mix.
Step 17: Serve
Your Chicken Masala is now ready to be served hot with rice or bread.
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