Chicken Masala Recipe

Step 1: Prepare Onions

Peel and finely chop three large onions. Set aside in a bowl.

Step 2: Prepare Tomatoes

Halve and finely chop three medium tomatoes. Set aside in a bowl.

Step 3: Prepare Green Chilies

Finely chop approximately 15-20 green chilies (or to your preferred spice level). Set aside in a bowl.

Step 4: Cut Chicken

Cut 3 kg of chicken into small, manageable pieces. Ensure they are thoroughly cleaned.

Step 5: Marinate Chicken

In a large bowl, add the chicken pieces. Sprinkle with 2 tablespoons deggi mirch powder, 1.5 tablespoons turmeric powder, and 1.5 tablespoons salt. Add 3 tablespoons mustard oil and 3 tablespoons ginger-garlic paste. Mix thoroughly with your hands until all chicken pieces are evenly coated with the marinade.

Step 6: Half-Fry Chicken

Heat cooking oil in a non-stick frying pan over medium-high heat. Add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Fry them until they are half-cooked and lightly browned on all sides, about 5-7 minutes per batch. This step helps the chicken retain its shape and adds flavor. Remove the half-fried chicken and set aside.

Step 7: Sauté Whole Spices

In a large wok or kadai, heat 100 ml cooking oil over medium heat. Add 1 teaspoon cumin seeds, 2-3 bay leaves, 4-5 green cardamom pods, 5-6 cloves, and a 1-inch piece of cinnamon stick. Sauté for about 30 seconds until the spices become fragrant.

Step 8: Add Ginger and Onions

Add 2 tablespoons finely chopped ginger and 2 tablespoons finely chopped garlic to the wok. Sauté for 1 minute. Then, add the finely chopped onions. Cook, stirring frequently, until the onions turn light golden brown and translucent, which should take about 5-7 minutes.

Step 9: Add Spices and Tomatoes

Add 1 teaspoon turmeric powder and 1.5 teaspoons salt to the onion mixture. Mix well. Then, add the finely chopped tomatoes. Cook, stirring occasionally, until the tomatoes soften completely and the oil starts to separate from the masala, approximately 5-8 minutes.

Step 10: Add Ground Spices

Add 1.5 tablespoons deggi mirch powder, 2 tablespoons coriander powder, 1.5 tablespoons cumin powder, 1 teaspoon dried fenugreek leaves (kasuri methi), 1 tablespoon Kashmiri red chili powder, and 1.5 tablespoons garam masala powder to the wok. Mix all the spices thoroughly with the onion-tomato mixture. Cook for 2-3 minutes, stirring continuously, adding a splash of water if the masala starts to stick to the bottom.

Step 11: Combine Chicken with Masala

Add the half-fried chicken pieces to the cooked masala in the wok. Mix well to ensure the chicken is fully coated with the rich gravy.

Step 12: Simmer and Finish

Cover the wok and let the chicken simmer in the masala for 10-15 minutes over medium-low heat, or until the chicken is fully cooked and tender. Uncover, add the finely chopped green chilies, and stir gently. Cook for another 1-2 minutes to allow the flavors to meld.

Step 13: Serve

The Chicken Masala is now ready. Transfer it to a serving dish and serve hot with roti, naan, or rice.

• Half-frying the chicken before adding it to the gravy helps the pieces stay intact and adds a deeper flavor.

• Finely chop the onions and tomatoes to ensure a smooth and well-integrated gravy.

• Adjust the quantity of green chilies and red chili powder according to your preferred spice level.

• For extra tenderness and a slight tang, you can add 2-3 tablespoons of plain yogurt to the chicken marinade.

• Garnish with fresh coriander leaves just before serving for an added burst of freshness and color.