chicken masala

Chicken Masala is a delicious Indian Chicken curry, where marinated chicken is cooked in a spicy tomato onion gravy. Here is how to make it.

Chicken Masala Recipe

Chicken

Lemon

tbsp Ginger Garlic Paste

tsp Kashmiri Red Chilli Powder

tbsp Mustard Oil

Cloves

Black Peppercorns

Cinnamon

Green Cardamom

Dry Red Chillies

Onion (chopped)

tsp Coriander Powder

tsp Turmeric Powder

tsp Roasted Cumin Powder

tsp Fennel Powder

Tomato (grated)

2-3 Green Chillies (slit in half)

Salt (to taste)

tsp Garam Masala Powder

tbsp Fresh Coriander (chopped)

Wash the chicken and transfer it in a bowl.

Add lemon juice, ginger garlic paste and red chilli powder in the chicken and mix well.

Cover the bowl and let the chicken marinate for 1 hour.

Heat mustard oil in a pressure cooker.

Once the oil is hot, add cloves, peppercorns, cinnamon, cardamom and dry red chillies and fry them for a few seconds.

Add onion and fry until it turns golden brown.

Add coriander powder, turmeric powder, cumin powder and fennel powder and fry until oil starts to separate from the sides.

Now add the marinated chicken and fry on high heat for 4-5 minutes.

Add tomato, green chilli and salt and cook for 2-3 minutes.

Add 1/2 cup of water and close the lid of the pressure cooker.

Pressure cook the chicken for two whistle on high heat. Remove the pressure cooker from heat and let the pressure release naturally.

Open the lid of the cooker. If the liquid is too much for your liking, cook the curry until it thickens.

Add garam masala powder and fresh coriander and mix well. Serve hot with Naan or Phulka.

This easy healthy Chicken Madeira made in the Instant Pot is a warm comfort dish with pieces of tender chicken, luscious mushrooms, and fresh asparagus topped with a bit of parmesan and mozzarella cheese. Serve it over rice or zucchini noodles for a lower carb option.

Instant Pot Healthy Gourmet Chicken Madeira

lb. chicken thighs,

t. kosher salt

t. black pepper

unsalted butter

olive oil spray

garlic cloves,

onion,

c. mushrooms, sliced

c. Madeira wine,

beef broth

cornstarch

c. half and half

mozzarella cheese

cheese

parsley

Trim most of the fat off of the chicken thighs. Cut each thigh into small pieces and season with salt and pepper.

Spray the Instant Pot liner with olive oil spray.

Press &#8220;Sauté,&#8221; on Instant Pot.

When Instant Pot is hot, add onions. (I like to chop my onions in the food processor with the garlic. My kids will eat them if they are finely minced). Sauté for a few minutes.

Add mushrooms and about 1 t. butter. Spray the mushrooms with a small amount of oil and sauté for a few minutes. Add chicken and cook until most of it is no longer pink on the outside. The onions will stick but don&#8217;t worry, we&#8217;ll deglaze them soon.

Add 1/2 c. Madeira wine and deglaze the bottom of the pot by scraping all the onion and chicken bits. Turn off Instant Pot.

Put on the lid, make sure seal is correct and manual pressure cook for 8 minutes with vent closed.

When done, allow to sit for another 10 minutes, then release pressure. Turn off.

While chicken is cooking, cook asparagus in microwave for 2 minutes. (I like to do this by putting the asparagus in a microwave safe bowl, sprinkle a few drops of water over the top, then cover with a plate. Cook 2 minutes. Leave plate on bowl to steam and set aside).

When Instant Pot is done and pressure has been release, add salt to taste. Bring to a boil using the &#8220;Sauté,&#8221; setting.  Add in cooked asparagus. (Drain off any water on asparagus first).

In a small cup, add 2 T. cornstarch. Add in about 1/8 c. of the liquid mixture (try to get just the liquid, not the mushrooms and chicken). Stir well.  Then add cornstarch mixture back into Instant Pot and cook for a few minutes until thick. (If you add the cornstarch directly to the Instant Pot mixture it will make the sauce lumpy).

Add in 1 T. of Madeira wine and half and half to the mixture and combine. Heat thoroughly. (See note at bottom).

Spoon mixture over chicken, top with 1 T. mozzarella, dash of parmesan and fresh parsley.  Serve with rice, zucchini noodles, butternut squash noodles, or pasta.

Well, I learn something new everyday! My learning for today is from your blog. I thought Chicken Marsarla was the incorrect spelling for Chicken Masala (the Indian Curried chicken dish). 
Your recipe does sound delicious and what a great idea to get it made into a 'skinny' version. Thanks for sharing.

This recipe gives you a delicious Murgh Masala, or spicy chicken curry dish. The sauce, based on onions, coconut, yoghurt and a mix of fragrant spices is super tasty. Make it as hot as you like.

Murgh Masala

chicken breast, diced

tbsp Ghee (or vegetable oil)

turmeric

tsp cumin seeds

tsp green cardamon powder

tsp garam masala

bay leaf

salt

tsp red chilli powder

baby tomatoes (halved)

cashew

lemon juice

tsp minced ginger (pureed ginger)

tsp minced garlic (pureed garlic)

tomato puree

Handfull of fresh coriander leaf

tbsp dessicated coconut

tin of full fat coconut milk

tbsp natural yoghurt

Red Chilli, sliced

Prepare your ingredients beforehand.

Heat the ghee in a wok. Then add...

Heat the ghee in a wok. Then add the turmeric, cumin seeds, cardamom powder, garam masala and the bay leaf. Stir well and cook for about 2 minutes on medium heat until fragrant.

Then add the chopped onion and saute for...

Then add the chopped onion and saute for a further 3-4 minutes. Then add the salt, stir well, cover the wok and cook the onions on low heat for a further 8-10 minutes. If you need more liquid then add a splash of water.

Remove the bay leaf, then add the minced...

Remove the bay leaf, then add the minced garlic and ginger and the chilli powder. Then add the chicken breast, the coconut cream, the yoghurt, the tomato puree, the baby tomatoes, the cashew nut paste, the lemon juice, the desiccated coconut and mix well.

Now bring to a simmer and cook on...

Now bring to a simmer and cook on low heat for about 20 minutes, stirring occasionally.

Finally taste the sauce to see if you...

Finally taste the sauce to see if you require further seasoning like salt or more chilli to adjust the spiciness. Chop some fresh coriander and add to the sauce before serving.

Chicken masala brings homestyle flavours to Indian restaurant curries

30 minute chicken masala curry

onions

vegetable oil

water

chicken thighs

cumin powder

turmeric powder

tsp mild kashmiri chili powder

tsp kasoor methi (- dried fenugreek leaves)

cinnamon bark (- also called cassia bark)

green cardamom pods

garlic ginger paste (- see notes)

chilies

tbsp tomato paste (plus enough water to dilute it to the consistency of tomato sauce)

tomatoes (- diced)

cilantro

Chop your onions coarsely. And by coarsely I mean 1/2 inch pieces. No point going any finer. Just wasting time...

Place the onions in a microwave safe dish and cover with cling wrap. Punch a hole in the top. Microwave at 70 percent until the onions are soft and translucent. This takes about 10 minutes in an 1100 watt microwave oven.

Remove the onions from the microwave. Be careful. They will be hot. Like burn you with the steam hot. Let them cool slightly.&nbsp;

The onion paste

Do your prep while the onions are in the microwave.

In a small bowl, combine the indian restaurant mix powder or curry powder, turmeric, kashmiri chili powder, cumin, kasoor methi and salt. This is your spice mix.

Get your blender out. Get the pan on the stove. Measure out your ingredients. Cut up the chilies. Dice the tomatoes. Dilute the tomato paste.

Cut the chicken into big bite size pieces. I like 3-4 pieces per thigh. Thighs are just better. More fat. More flavour. And more forgiving.

The microwave should ding any second now. Place the onions, 2 tbsp vegetable oil and 1 cup of warm water in a blender and puree until smooth. Leave the paste in the blender. There is no point making more dishes here...

Do your prep

Heat 4 tbsp vegetable oil in a pot over medium heat until it shimmers.

Toss in the cinnamon bark and green cardamom. Let cook about 20-30 seconds. You will see little bubbles forming around the bark.

Add the garlic ginger paste and green chilies. Stand back. Cook until the garlic ginger paste stops spluttering.

Turn the heat to medium low. Add the spice mix. That&#39;s the mix you made above and put in the small bowl. Stir continuously until it starts to smell really good. It This takes around 30-40 seconds. Watch it carefully. If you burn the spices at this point you have to start over. This is called blooming the spices. It is one of the big secrets to Indian cooking. It&#39;s also why you you need to add all the oil specified in this recipe. Things will go poorly for you if you try shave calories.

Add the diluted tomato paste and stir to combine. Turn the heat up to medium. Cook for 1 minute.

Add half the onion paste and turn the heat up to medium high. Just dump it out of the blender. Stir to combine. Cook for about a minute.

Add the rest of the onion paste and stir again. Cook, stirring occasionally for about 4 minutes. Don&#39;t worry if it looks dry. The chicken will release juices as it cooks. Instant delicious.

Turn the heat down to medium low. Add the chicken and stir. Cover and simmer until the chicken is done. It&#39;s done when you measure the internal temperature and it says 170F, about 10-15 minutes. I can&#39;t tell you how long this takes. I don&#39;t know how big your chicken pieces are. I also don&#39;t know how hard things are simmering in your pan. An instant read thermometer is a handy thing to have here. It&#39;s actually a great thing to have period. Great chefs use them. You should use them too.

If the curry is a bit thick add a bit of water or chicken stock and stir. You are after a saucy consistency like you get in a restaurant.

Add the diced tomatoes and cilantro. Let the chicken masala simmer another minute or so. Basically you are just warming the tomatoes through. Taste for salt and adjust as needed.

Garnish with a bit more cilantro if desired. This dish goes great with a simple tarka dal, chapattis and rice.

Make the chicken masala

Chicken masala is a simple Indian dish made with chicken, spices, herbs, onions and tomatoes. Serve this with rice or any flatbreads like naan, roti or paratha.

½ kg chicken ((1.1 lbs, bone-in or boneless))

red chili powder

¾ teaspoon garam masala ((or chicken masala))

turmeric ((or haldi))

Ginger garlic paste

curd ((plain yogurt, optional))

bay leaf ((optional))

green cardamoms ((optional))

cinnamon

onions (finely chopped)

ginger garlic paste

green chilies ((Thai/ Indian chilies or serrano peppers))

tomato

Kashmiri red chili powder ((or paprika) (adjust to taste))

Salt ((adjust

garam masala

coriander leaves

Add chicken to a large mixing bowl. Make sure there is no excess water/ dripping moisture in the chicken. Add ginger garlic paste, turmeric, red chilli powder, salt, yogurt (optional), garam masala or chicken masala.

Cover &amp; set aside for about 45 mins to 1 hour. It can also be left overnight in the refrigerator.

Preparation

Heat oil in a pan or pot. Add the whole spices - cloves, cinnamon, cardamoms and bay leaf. (be careful - they can splutter)

Add green chilies and onions. Saute them on a medium to medium high heat for 5 to 6 mins. Then reduce the heat and saute for a few more minutes until the onions turn golden.

Add ginger garlic paste and saute for a minute, until the raw smell of the ginger garlic goes off.

Pour the tomato puree. Then add salt, red chili powder and garam masala as well.

Saute this very well until the mixture begins to smell aromatic and release some oil. This takes only 2 to 3 minutes.

Add marinated chicken and saute for 4 to 5 mins on a medium to high flame. Turn the flame to completely low and cook covered for 5 mins. (Alternately you can also sear the chicken with 1 tablespoon oil in a separate pan or grill or air fry for 5 mins first &amp; add to the prepared onion tomato masala.)

Add coriander leaves or mint leaves and give a good stir.

Cover the pan again and continue to cook on a low heat until chicken is completely cooked to soft and tender. For a semi-dry chicken masala, you don&#39;t need to add water as the chicken gets cooked in its own moisture.

To make a gravy dish: Add little hot water or coconut milk at the previous step, after adding coriander leaves. Cook until the gravy turns thick &amp; chicken is cooked through. If you intend to use coconut milk, add more red chilli and garam masala when you cook the tomato puree earlier.

Your chicken is fully cooked when the internal temperature reaches to 165 F. The other way is to pierce the chicken with a fork and should be able to pull out the meat easily from the pieces.

Taste test and add more salt or garam masala if you want. You can also add 2 to 3 tbsps. of heavy cream or whipping cream. Garnish with coriander leaves.

Serve chicken masala hot with steamed rice, roti, sliced onion wedges and lemon.

How to make Chicken Masala

https://www.youtube.com/watch?v=2Q1VwpxDdB8

Find the complete chicken masala recipe on this link : https://www.indianhealthyrecipes.com/chicken-masala-recipe/

Basic chicken masala recipe for beginners with the most basic ingredients at home. This recipe yields a spicy and delicious chicken masala that can be served with rice or roti.

I have shown a semi dry dish in this video, you can also make this to a gravy dish, just use some hot water or coconut milk. 

To make a thick gravy, you can also blend some coconut or cashews or poppy seeds to a fine paste and add it to the onion tomato mixture and saute well. Then add chicken and follow the rest of the recipe.

You can find more tips in the link mentioned in the beginning of the description.

Music courtesy : https://www.youtube.com/user/Vexento

Indian chicken masala recipe | How to make spicy masala chicken

&lt;p&gt;&lt;strong&gt;About Amritsari Chicken Masala Recipe | Chicken Masala Recipe&lt;/strong&gt;: Amritsari Chicken Masala is an authentic North Indian dish,simply made in the unique amritsari rich and creamy gravy and flavored with fresh cream, butter and fresh tomatoes. Also known as chicken makhani or murgh, this dish is a very well-known recipe in the Indian restaurants. The unique colour of the gravy comes from the tomato puree. The delicious dish can be made easily at home as it does not require too many ingredients or Indian spices.

Amritsari Chicken Masala Recipe

For Marination:

chicken

ginger garlic Paste

lemon Juice

vinegar

coriander powder

red chilli powder

onion

For Gravy:

butter

ginger

Green chilli

Tomatoes

sugar

cream

Add ginger-garlic paste, curd, lemon juice, vinegar, coriander powder, cumin powder, red chilli powder, salt and chopped onion to the chicken.

Take butter in a hot pan, add red chilli powder to it.

Add coriander powder, cumin powder and chopped ginger to it.

Add salt, green chilli, tomato and sugar. Mix well.

Take butter in another hot pan and spread it all along the sides of the pan.

Remove the lid and check if the chicken has turned golden brown and the butter has subsided.

Add the cooked tomato gravy to the chicken and mix well.

Cover the pan again and let it cook for a while.

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Top 7 chicken masala recipes from across the web

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Top Tags

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The most viewed chicken masala recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine