Chicken Masala by @thenottychef
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
Chop
onion
green chili
tomato
Finely chop 2 onions and 2 to 3 green chilies. Blend or crush 2 tomatoes into a smooth pulp.
Heat
cooking oil
cumin seeds
bay leaf
Heat 2 tbsp cooking oil in a deep pan over medium heat. Add 1 tsp cumin seeds and 1 bay leaf.
Add- onion
- Oil
Add the chopped onions to the hot oil. Sauté for 8 to 10 minutes until golden brown.
- Add
ginger-garlic paste- green chili
Add 1 tbsp ginger-garlic paste and the chopped green chilies. Cook for 1 to 2 minutes until aromatic.
Stir- tomato
- ground turmeric
- Oil
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.
- Add
chicken- Garam masala
Add 500 g chicken pieces to the masala. Stir to coat every piece evenly.
- Cook
- chicken
Cook the coated chicken uncovered for 5 to 7 minutes over medium heat. Stir occasionally to seal the chicken.
- Whisk
plain yogurt- chicken
Whisk 1/2 cup plain yogurt in a bowl until smooth. Lower the heat and stir the yogurt into the chicken gradually.
Pour
water- chicken
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.
- Stir
- garam masala
- fresh coriander
Stir in 1 tsp garam masala. Garnish the curry with chopped fresh coriander before serving hot.
Chicken Masala by @thenottychef
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
Step 1/10
Finely chop 2 onions and 2 to 3 green chilies. Blend or crush 2 tomatoes into a smooth pulp.
Step 2/10
Heat 2 tbsp cooking oil in a deep pan over medium heat. Add 1 tsp cumin seeds and 1 bay leaf.
Step 3/10
Add the chopped onions to the hot oil. Sauté for 8 to 10 minutes until golden brown.
Step 4/10
Add 1 tbsp ginger-garlic paste and the chopped green chilies. Cook for 1 to 2 minutes until aromatic.
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.
Step 6/10
Add 500 g chicken pieces to the masala. Stir to coat every piece evenly.
Step 7/10
Cook the coated chicken uncovered for 5 to 7 minutes over medium heat. Stir occasionally to seal the chicken.
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.
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.
Step 10/10
Stir in 1 tsp garam masala. Garnish the curry with chopped fresh coriander before serving hot.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
to inform
Dietetics
Dietary regimen
Calories
405 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
30 minutes
Overall
50 minutes
Difficulty
Level
Medium (2/4)
Steps
10 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@thenottychef
Origin
Cuisine
Geographic
India, South Asia
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos