Restaurant Style Chicken Masala Curry
Ingredients
Marination
- Chicken 1 kg
- Yogurt 1/2 cup
- Salt 1 tsp or to taste
- Chili powder 1/2 tsp
- Turmeric 1/2 tsp
- Ginger paste 1 tsp
- Garlic paste 1 tsp
Gravy Paste
- Tomatoes 3
- Garlic cloves 2
- Ginger piece 1
- Green chilies 1-2
Other
- Oil 3/4 cup
- Onions 2 medium, finely chopped
- Above paste
- Coriander powder 2 tsp
- Cumin powder 1/2 tsp
- Salt and red chili powder (if needed, as per taste)
- Tomato puree (optional)
- Water 1 cup
- Garam Masala 3/4 tsp
- Fresh coriander for garnishing, chopped
- Green chili for garnishing, chopped
Preparation
- Take yogurt in a bowl. Add salt, chili powder, turmeric powder, ginger and garlic paste.
- Mix and add to chicken. Marinate for half an hour or preferably overnight in the refrigerator.
- Blend tomatoes, chilies, coriander, ginger, garlic and cashews with a little water to make a smooth paste. Keep aside.
- Heat oil and add onions, sauté until golden brown. Add paste, red chili powder, coriander and cumin powders and tomato puree. Tomato puree gives vibrant red color to the gravy if the tomatoes are not red enough. It is, however, totally optional. Cook until moisture evaporates and oil separates from the gravy.
- Add the marinated chicken. Stir fry on high heat until chicken turns white.
- Add water, cover and cook until chicken is tender (approx. 25-30 minutes). Add more water if needed while cooking.
- Restaurant Style Chicken Masala is ready. Sprinkle garam masala, green chilies and coriander leaves serve immediately.
- Enjoy with roti or naan.
https://youtu.be/xdthYiIBrzA
Restaurant Style Chicken Masala Curry
Ingredients
Marination
- Chicken 1 kg
- Yogurt 1/2 cup
- Salt 1 tsp or to taste
- Chili powder 1/2 tsp
- Turmeric 1/2 tsp
- Ginger paste 1 tsp
- Garlic paste 1 tsp
Gravy Paste
- Tomatoes 3
- Garlic cloves 2
- Ginger piece 1
- Green chilies 1-2
Other Ingredients
- Oil 3/4 cup
- Onions 2 medium finely chopped
- Above paste
- Coriander powder 2 tsp
- Cumin powder 1/2 tsp
- Salt and red chili powder if needed, as per taste
- Tomato puree optional
- Water 1 cup
- Garam Masala 3/4 tsp
- Fresh coriander for garnishing chopped
- Green chili for garnishing chopped
Instructions
- Take yogurt in a bowl. Add salt, chili powder, turmeric powder, ginger and garlic paste.
- Mix and add to chicken. Marinate for half an hour or preferably overnight in the refrigerator.
- Blend tomatoes, chilies, coriander, ginger, garlic and cashews with a little water to make a smooth paste. Keep aside.
- Heat oil and add onions, sauté until golden brown. Add paste, red chili powder, coriander and cumin powders and tomato puree. Tomato puree gives vibrant red color to the gravy if the tomatoes are not red enough. It is, however, totally optional. Cook until moisture evaporates and oil separates from the gravy.
- Add the marinated chicken. Stir fry on high heat until chicken turns white.
- Add water, cover and cook until chicken is tender (approx. 25-30 minutes). Add more water if needed while cooking.
- Restaurant Style Chicken Masala is ready. Sprinkle garam masala, green chilies and coriander leaves serve immediately.
- Enjoy with roti or naan.