chicken masala recipe

Want to try homemade Masala Chicken? Follow this easy chicken masala recipe with step by step photos!If you are looking for home style Indian chicken recipe for beginners, check out this easy Chicken Masala recipe. This Masala Chicken goes perfectly with both roti and rice. Serve this spicy chicken dish with salad and raita and you are sorted for the day! The main trick which makes this masala chicken so delicious is the proper frying of spices or the masala. It is an indulgent dish and hence uses oil a little more than usual. Chicken gets cooked easily so it is important to be careful in this preparation or it would fall off the bones and mix with the gravy. The process of slow frying works best in this recipe.

Chicken Masala Recipe: How to make Chicken Masala Recipe at Home | Homemade Chicken Masala Recipe - Times Food

chicken

mustard oil

onion

tomato

0 As required salt

coriander leaves

cinnamon stick

Numbers bay leaf

Numbers green cardamom

Numbers black cardamom

ginger paste

garlic paste

coriander powder

turmeric powdered

water

red chilli powder

cumin powder

Numbers green chillies

garam masala powder

kasoori methi powder

ghee

To make Masala Chicken, first thoroughly wash the chicken under running water. Now put it in some warm salted water and allow it to rest for 10 minutes and throw the water away and wash again. This helps to remove the smell of the chicken.

Add oil and ghee in pan and heat over medium flame. When the oil is hot enough, add bay leaves and both the cardamom and cinnamon. Saute for a minute and then add finely chopped onion into it. Cook till onions turn pink. Then add the ginger-garlic paste. Fry for a minute and then add chicken pieces in it. Cook chicken for 2-3 minutes until it turns white.

Quickly, add red chilli powder, coriander powder, turmeric, cumin powder, and salt to taste. Stir to mix all the ingredients well with the chicken. Cook for a minute and then add finely chopped tomatoes and green chillies (slit and halved). Now reduce the flame and cook covered for 6-7 minutes and then uncovered till the chicken is browned.

Add one cup water and cover the pan with a lid and cook for 2-4 minutes until the chicken is tender and soft. Remove the lid and garnish with garam masala powder, coriander leaves, kasoori methi powder and cook on high flame till the oil separates. Your Masala Chicken or Chicken Masala is ready. Enjoy with butter naan, rice or roti.

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 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.

Chicken Masala Recipe

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))

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

Salt ((adjust

garam masala

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

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