Directions
Ingredients
For Marination
- Chicken (with bone) – 1kg
- Salt – to taste
- Garlic paste – 1 tsp
- Ginger paste – 1tsp
- Turmeric ½ tsp
- Curd – ½ cup
For Masala
- Oil – ¼ cup
- Bay leaf – 1no
- Cinnamon (1” stick) – 1no
- Cardamom – 4nos
- Cloves – 5-6nos
- Black cardamom – 1no
- Cumin – 2tsp
- Onion chopped – 1 ½ cups
- Green Chilli – 2nos
- Ginger paste – 1½ tsp
- Garlic paste – 1½ tsp
- Turmeric – ¾ tsp
- Chilli Powder – 1tsp
- Coriander powder – 1tbsp
- Cumin powder – ½ tsp
- Water – ½ cup
- Tomato puree (fresh) – 1½ cup
- Kasoori methi powder – ¼ tsp
- Garam masala – a pinch
- Coriander chopped – Handful
- Water – a dash
Steps
|
1
Done
|
Begin by taking the chicken in a bowl and mixing in the salt, ginger garlic paste, turmeric and the curd. |
|
2
Done
|
Mix well and leave for 30 min. Begin by heating the oil in a pan, to medium heat. Put in all the whole spices one by one and fry till they begin to splutter. |
|
3
Done
|
Add in the onion and cook until they develop a light brown colour. Once the onion is golden brown, add in the slit chillies. Next, add in the ginger and garlic paste and cook well, stirring continuously until the raw smell of the pastes are gone. |
|
4
Done
|
Add in the powdered spices and pour in water to stop the masalas from burning. Cook, stirring continuously until the oil leaves the masala and comes to the top. Next add in the tomato puree to the pan and cook till paste thickens and the tomato paste is cooked. |
|
5
Done
|
Now, add in the marinated chicken and increase the heat to high. Begin roasting the chicken for about 3 minutes. Next, add in water and cook, on low heat, till the chicken is cooked. Once, the chicken is cooked, finish the dish with some kasoori methi powder, a pinch of garam masala, and fresh chopped coriander. |
|
6
Done
|
Adjust the seasoning and thickness of the curry and serve hot garnished with the herbs of your choice. |
|
7
Done
|
Tips and Tricks while cooking chicken masalaDo most of the cooking on low to medium heat for best results. |
