Chicken Masala Restaurant Style

Ingredients

• Chicken 1 kg
• Methi (dried fenugreek) 1 tsp
• Dried Red chilies 2 (add more for more spicy gravy)
• Yogurt 4 tbsp (or more to your liking)
• Tomato 1 big, chopped
• Onion 1 medium, chopped
• Oil 1/4 cup
• Garlic cloves 3, grated
• Ginger 1 inch grated
• Salt to taste
• Kashmiri red chili powder 1/2 tsp (optional)
• Turmeric powder 1/2 tsp
• Coriander powder 1.5 tsp
• Cumin powder 3/4 tsp
• Garam masala 3/4 tsp

Preparation

1. In a frying pan, dry roast methi and red chilies.
2. In a blender, add yogurt, tomato and roasted red chilies (leave the methi aside for later use). Blend into a fine paste, adding a little water if needed. Keep it aside.
3. In a cooking pot, add oil and onions, sauté until translucent.
4. Add grated ginger and garlic and chicken.
5. Sauté on high heat until the chicken turns white.
6. Add salt, Kashmiri red chili, turmeric powder, coriander powder and cumin powder and cook the chicken on high flame for 5-6 minutes until you see the oil appearing on the sides of the pot.
7. Add the blended tomato paste, mix well, cover and cook on medium flame until the chicken is well cooked and oil appears at the top.
8. Lastly, grind the roasted methi in the palms of your hands and add to the gravy.
9. Sprinkle garam masala and give a stir.
10. Cover and simmer on low for 2 more minutes.
11. Chicken Masala Restaurant Style is ready. Serve with naan. Enjoy!

Print Recipe

Chicken Masala Restaurant Style

Author: Naush

Ingredients

• Chicken 1 kg
• Methi dried fenugreek 1 tsp
• Dried Red chilies 2 add more for more spicy gravy
• Yogurt 4 tbsp or more to your liking
• Tomato 1 big chopped
• Onion 1 medium chopped
• Oil 1/4 cup
• Garlic cloves 3 grated
• Ginger 1 inch grated
• Salt to taste
• Kashmiri red chili powder 1/2 tsp optional
• Turmeric powder 1/2 tsp
• Coriander powder 1.5 tsp
• Cumin powder 3/4 tsp
• Garam masala 3/4 tsp

Instructions

• In a frying pan, dry roast methi and red chilies.
• In a blender, add yogurt, tomato and roasted red chilies (leave the methi aside for later use). Blend into a fine paste, adding a little water if needed. Keep it aside.
• In a cooking pot, add oil and onions, sauté until translucent.
• Add grated ginger and garlic and chicken.
• Sauté on high heat until the chicken turns white.
• Add salt, Kashmiri red chili, turmeric powder, coriander powder and cumin powder and cook the chicken on high flame for 5-6 minutes until you see the oil appearing on the sides of the pot.
• Add the blended tomato paste, mix well, cover and cook on medium flame until the chicken is well cooked and oil appears at the top.
• Lastly, grind the roasted methi in the palms of your hands and add to the gravy.
• Sprinkle garam masala and give a stir.
• Cover and simmer on low for 2 more minutes.
• Chicken Masala Restaurant Style is ready. Serve with naan. Enjoy!