Chicken Masala

Ingredients

• 500 gm chicken
• 1 tbsp ginger garlic paste
• 1 tbsp yogurt
• 1 tbsp red chilli powder
• 1/2 tbsp salt
• 1/2 tbsp turmeric powder
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 3 dry red chillies
• 1/4 tbsp black pepper
• 1 black cardamom
• 3–4 green cardamoms
• 1 bay leaf
• 1 cinnamon stick
• Dry coconut, as shown
• 3–4 cloves
• Oil, as shown
• 1 bay leaf
• 2–3 medium onions, chopped
• 2 tbsp ginger-garlic paste
• 1 tbsp red chilli powder
• 1/2 tbsp turmeric powder
• Salt, to taste
• Green chilli, for garnish
• Fresh coriander, for garnish

Steps

1. Marinate the chicken with the ginger garlic paste, yogurt, red chilli powder, salt and turmeric; rest for 30 minutes.
2. Dry roast all the whole spices and dry coconut; grind together into a powder.
3. Heat oil in a pan; add the bay leaf and chopped onions and cook until golden brown.
4. Add the ginger-garlic paste and cook well for 4–5 minutes.
5. Add the marinated chicken and cook for 7–8 minutes.
6. Add the red chilli powder, turmeric powder, salt and the prepared masala; mix well, cover and cook for another 4–5 minutes.
7. Add water as required and cook until the chicken turns soft.
8. Garnish with green chilli and fresh coriander; serve with rice and chapati/roti/fulka.

The reel

via @the.flavor.fix

Tips

• Pat the chicken dry so it browns instead of steaming.
• Cook it through, then rest a few minutes so the juices stay in the meat.
• If the masala is done before the meat, take the pan off the heat rather than boiling it dry.

Questions