Chicken Masala

Step 1: Heat Oil and Ghee

Add 3 tablespoons of oil and 1 tablespoon of ghee to a pan and heat it.

Step 2: Sizzle Whole Spices

Add 3 cardamom pods, 2 cloves, a piece of cinnamon, and a bay leaf to the hot oil and let them sizzle for a few seconds until fragrant.

Step 3: Sauté Onions

Add 3 finely chopped medium onions to the pan. Sauté them until they turn golden brown, stirring occasionally.

Step 4: Add Ginger Garlic Paste

Add 2 teaspoons of ginger garlic paste to the sautéed onions and cook for a 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: Cook Spices

Add another splash of water to prevent the spices from burning and cook for a minute, stirring constantly.

Step 8: Add Tomatoes

Add 1 medium (or 1/2 cup) chopped tomato to the spice mixture and mix well.

Step 9: Soften Tomatoes

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

Step 10: Mash Tomatoes

Remove the lid and lightly mash the softened tomatoes with the back of your spoon to create a smooth gravy base.

Step 11: Add Chicken

Add 500g of curry cut chicken pieces to the gravy and mix thoroughly to coat the chicken.

Step 12: Sear Chicken

Fry the chicken on high heat for 5 minutes, stirring occasionally, until it changes color.

Step 13: Add Water

Pour in 1/2 cup of hot water, mix, and bring to a simmer.

Step 14: Cook Chicken

Cover the pan and cook on low heat for 15-20 minutes, stirring in between, until the chicken is tender and cooked through.

Step 15: Add Yogurt

Once the chicken is cooked, switch off the heat and add 2 tablespoons of whisked yogurt. Stir gently to combine.

Step 16: Add Garam Masala

Switch the heat back on and add 1/2 teaspoon of garam masala. Mix well.

Step 17: Garnish and Serve

Add chopped coriander leaves and green chillies. Stir to combine. Your Chicken Masala is ready to serve.

• Ensure onions are golden brown for a rich flavor base.

• Add splashes of water to prevent spices from burning and to create a smooth gravy.

• Mashing tomatoes helps to thicken the gravy and integrate their flavor.

• Adding yogurt off heat prevents it from curdling, then gently stir it in.

• For a creamier texture, add a splash of heavy cream along with the yogurt.

• Adjust the spice levels to your preference by increasing or decreasing chili powders and green chillies.

• Add bell peppers or potatoes for extra vegetables.