Chicken Masala by @thenottychef

50 min
Medium

4 servings

🐔

500 g

Chicken

🧅

2

Onion

🍅

2

Tomato

🫚

15 ml

Ginger-garlic Paste

🌶️

3

Green Chilies

🥣

120 ml

Yogurt

🫗

30 ml

Oil

🌿

15 g

Fresh Coriander

🟤

5 ml

Cumin Seeds

🍃

1

Bay Leaf

🟡

5 ml

Turmeric

🌶️

7.5 ml

Red Chili Powder

🟤

10 ml

Coriander Powder

✨

5 ml

Garam Masala

🧂

3 g

Salt

💧

240 ml

Water

Preparation Steps

  1. Step 1/10

    Finely chop 2 onions and 2 to 3 green chilies. Blend or crush 2 tomatoes into a smooth pulp.

    onion
    green chili
    tomato
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Heat 2 tbsp cooking oil in a deep pan over medium heat. Add 1 tsp cumin seeds and 1 bay leaf.

    cooking oil
    cumin seeds
    bay leaf
    🥄measuring spoons
    🥄wooden spoon

  3. Step 3/10

    Add the chopped onions to the hot oil. Sauté for 8 to 10 minutes until golden brown.

    onion
    🥄wooden spoon

  4. Step 4/10

    Add 1 tbsp ginger-garlic paste and the chopped green chilies. Cook for 1 to 2 minutes until aromatic.

    ginger-garlic paste
    green chili
    🥄measuring spoons
    🥄wooden spoon

  5. Step 5/10

    Stir in the tomato pulp, 1 tsp ground turmeric, 1 1/2 tsp red chili powder, 2 tsp ground coriander, and salt. Simmer for 8 to 10 minutes until the masala thickens and oil separates at the edges.

    tomato
    ground turmeric
    red chili powder
    ground coriander
    salt
    🥄measuring spoons
    🥄wooden spoon

  6. Step 6/10

    Add 500 g chicken pieces to the masala. Stir to coat every piece evenly.

    chicken
    🥄wooden spoon

  7. Step 7/10

    Cook the coated chicken uncovered for 5 to 7 minutes over medium heat. Stir occasionally to seal the chicken.

    chicken
    🥄wooden spoon

  8. Step 8/10

    Whisk 1/2 cup plain yogurt in a bowl until smooth. Lower the heat and stir the yogurt into the chicken gradually.

    plain yogurt
    chicken
    🥣mixing bowl
    🥄wooden spoon

  9. Step 9/10

    Pour in up to 1 cup water to reach a thick gravy consistency. Cover the pan and simmer for 15 to 20 minutes until the chicken is tender.

    water
    chicken
    🥛measuring cup
    🥄wooden spoon

  10. Step 10/10

    Stir in 1 tsp garam masala. Garnish the curry with chopped fresh coriander before serving hot.

    garam masala
    fresh coriander
    🥄measuring spoons
    🥄wooden spoon
    🔪chef's knife

Composition

Ingredients

Types

Meat, Vegetables, Condiments, Herbs, Spices, Seasonings, Liquids

Ingredients

Chicken, Onion, Tomato, Ginger-garlic paste, Green chilies, Yogurt, Oil, Fresh coriander, Cumin seeds, Bay leaf, Turmeric, Red chili powder, Coriander powder, Garam masala, Salt, Water

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Low carbohydrate, High protein

Calories

405 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 16g, Fat: 23g, Fiber: 4g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 105mg, Iron: 2.6mg, Potassium: 610mg, Sodium: 430mg

Vitamins

Vitamin A: 95µg, Vitamin C: 18mg, Vitamin B6: 0.65mg, Vitamin B12: 0.45µg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, measuring spoons, measuring cup, mixing bowl

Appliances

stovetop, blender

Type

Type

Type Of Dish

Main Course, Curry

Occasions

Lunch, Dinner, Family meal

Origin

Source

Platform

instagram

Original Creator

@thenottychef

Origin

Cuisine

Indian, South Asian

Geographic

India, South Asia

Various

Aspect

Texture

Tender, Thick, Creamy, Saucy, Juicy

Flavors

Spicy, Savory, Aromatic, Tangy, Rich, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool promptly,Store in an airtight container,Keep at or below 4°C / 40°F,Reheat until piping hot), freezer : 90 days (Store in a freezer-safe airtight container,Freeze within 2 hours of cooking,Thaw in the refrigerator before reheating)