Step-by-Step Instructions

1. 1.Heat Oil and Ghee

   In a pan, add 3 tablespoons of oil and 1 tablespoon of ghee. Heat it over medium flame.

2. 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.

3. 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.

4. 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.

5. 5.Prevent Burning

   Add a splash of water to the pan to prevent the onions and ginger-garlic paste from burning.

6. 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.

7. 7.Prevent Spice Burning

   Add another splash of water to prevent the powdered spices from burning and to help them cook evenly.

8. 8.Add Tomatoes

   Add 1 chopped medium tomato (approximately 1/2 cup) to the spice mixture. Stir to combine.

9. 9.Soften Tomatoes

   Cover the pan and cook on low heat for 5-8 minutes, or until the tomatoes soften and release their juices.

10. 10.Mash Tomatoes

    Once the tomatoes are softened, lightly mash them with the back of your spoon to create a thick gravy base.

11. 11.Add Chicken

    Add 500g of curry-cut chicken pieces to the pan. Stir well to coat the chicken with the masala.

12. 12.Fry Chicken

    Increase the heat to high and fry the chicken for 5 minutes, stirring occasionally, until it starts to change color.

13. 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.

14. 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.

15. 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.

16. 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.

17. 17.Serve

    Your Chicken Masala is now ready to be served hot with rice or bread.