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
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!