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
Oil3 Tablespoons
Ghee1 Tablespoon
Cardamom3
Cloves2
Cinnamon1 stick
Bay Leaf1
Medium Onions, finely chopped3
Ginger Garlic Paste2 Teaspoon
Turmeric powder1/2 Teaspoon
Cumin powder1/2 Teaspoon
Coriander powder1 Teaspoon
Red Chili Powder1 Teaspoon
Black pepper1/2 Teaspoon
Kashmiri Chili1 Tablespoon
Chicken Masala1 Teaspoon
Saltto taste
Medium Tomato, chopped1 (1/2 Cup)
Chicken, Curry Cut500g
Hot Water1/2 Cup
All Ingredients - Finishing Touches
Whisked Yogurt2 Tablespoon
Garam Masala1/2 Teaspoon
Chopped Coriander Leavesas needed
Green Chilliesas needed
⚠ Contains Allergens
dairy
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. Sauté until they turn golden brown, stirring frequently. This should take approximately 7 minutes.
Step 4: Add Ginger Garlic Paste
Add 2 teaspoons of ginger garlic paste to the sautéed onions and cook for about 1 minute 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 5-8 minutes, 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 5 minutes, 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 15-20 minutes, 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 whisked 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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