Ingredients:
- ½ kg CHICKEN (bone-in) cubed
Marination
- ½ tsp red chili powder
- ¾ tsp chicken masala)
- ½ tsp turmeric (or haldi)
- ¾ tsp ginger garlic paste
- ¼ tsp Salt or as needed
- 2 tbsps curd or yogurt (optional)
other ingredients
- 2 tbsps Oil
- 1 bay leaf or tej patta (small)
- 2 green cardamoms or elaichi
- 1 cinnamon stick or dalchini (small)
- 2 to 4 cloves or laung
- 1 cup onions finely chopped
- ¾ tsp ginger garlic paste
- 3 green chilies (milder variety) chopped
- 1 cup tomato puree or finely chopped
- 1 tsp red chili powder
- ½ tsp Salt or as needed
- ¾ to ½ tsp chicken masala
- 1 Handful mint or pudina leaves
- 1 Handful coriander leaves
Method :
Preparation for chicken masala
- Clean and wash chicken well. Drain completely with no excess water.
- Marinate with ginger garlic paste, turmeric, red chilli powder, salt, yogurt, chicken masala.
- Cover & set aside for about 45 mins to 1 hour. It can also be left overnight in the refrigerator.
How to make chicken masala
- Heat oil in a pan or pot. Saute cloves, cinnamon, cardamoms and bay leaf in hot oil for a min. You can also add curry leaves if you have.
- Next add in green chilies and onions. Saute them until the onions turn completely golden.
- Add ginger garlic paste and saute until the raw smell goes off.
- Pour the tomato puree. Then add salt, red chili powder and chicken masala as well.
- Saute this very well until the mixture begins to leave the pan. Add marinated chicken and saute for 4 to 5 mins on a medium flame.
- Turn the flame to completely low and cook covered for 5 mins.Flip the chicken pieces and mix everything well. Add coriander leaves or mint leaves and give a stir.
- Cover the pan again and continue to cook on a low heat until chicken is completely cooked to soft and tender. Chicken gets cooked in its own moisture, so don’t need the water.Serve chicken masala hot with steamed rice, roti, sliced onion wedges and lemon.
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