Step-by-Step Instructions

1. 1.Heat Oil and Ghee

   In a pan, heat 3 tablespoons of oil and 1 tablespoon of ghee.

2. 2.Sizzle Whole Spices

   Add 3 cardamom pods, 2 cloves, a small stick of cinnamon, and 1 bay leaf to the hot oil and let them sizzle for a few seconds until fragrant.

3. 3.Sauté Onions

   Add 3 finely chopped medium onions to the pan and sauté until they turn golden brown.

4. 4.Add Ginger Garlic Paste

   Stir in 2 teaspoons of ginger garlic paste and cook for about 1 minute until the raw smell disappears.

5. 5.Prevent Burning

   Add a splash of water to prevent the onions 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.Cook Spices

   Add another splash of water to prevent the spices from burning and cook for 1-2 minutes until the oil starts to separate.

8. 8.Add Tomatoes

   Add 1 medium (1/2 cup) chopped tomato to the pan. Cover and cook on low heat for 5-8 minutes until the tomatoes soften.

9. 9.Mash Tomatoes

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

10. 10.Add Chicken and Fry

    Add 500g of curry-cut chicken pieces to the pan. Fry on high heat for 5 minutes, stirring occasionally, to sear the chicken and coat it with the masala.

11. 11.Simmer Chicken

    Pour in 1/2 cup of hot water. Cover the pan and cook on low heat for 15-20 minutes, stirring in between, until the chicken is cooked through and tender.

12. 12.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.

13. 13.Finish with Garam Masala and Garnish

    Switch the heat back on. Add 1/2 teaspoon of garam masala, chopped coriander leaves, and sliced green chillies. Stir everything together for a final minute.

14. 14.Serve

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