Chicken Masala Gravy

This dish is one of the basic and easy meals made in many houses. But getting the basics right is most important. Most people prefer using ready-made spices for the desired flavor, but in this recipe, you will learn to make a very easy chicken masala powder that is delicious and also gives out the authentic color.

Marinating the chicken for few hours before cook makes the chicken really tender. And in this recipe, the thickness is created by grinding the fried onions into a paste and processing the tomatoes with the garlic and ginger pastes. The water added at the end helps balance the consistency of the gravy. 

Serve: 4 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins

Ingredients:

Chicken Marinade

1 kg Chicken pieces of your choice

1 cup Curd

2 tbsp Ginger and garlic paste

2 tsp Red Chilli powder

1 tsp Tumeric powder

1 tbsp Mustard Oil

Salt to taste

Chicken Gravy

1 tbsp Chicken Masala Powder

2 small Onion

1 small Tomato

2 tsp Ginger and Garlic Paste

2 clove Garlic

1 small Ginger

1 tsp Mustard oil

2 large Green Chili

3 tsp Kashmiri Red Chilli powder

1 tsp Garam Masala powder

1 tsp Coriander powder

1 tbsp Lemon juice

1 tsp Cumin seed

2 pod Green Cardamom

1/2 cup Curd

2 tbsp Kasturi Methi

Salt as per taste

Garnish

Coriander

Lime

Pickled Onion

Let's get cooking

Chicken Marinade

1. Clean and wash the chicken properly, add salt and turmeric for removing any impurities. Keep aside for 15 mins

2. In a bowl, pour in the mustard oil and to that add the red chili powder, turmeric powder, ginger, and garlic paste, curd and whisk it well to make a smooth paste. To the paste add the chicken and refrigerate it for 30 mins to 1 hour for more flavor.

Chicken Curry

1. To a mixer, add the onion, ginger, garlic, garam masala, green chili, Kashmiri red chili powder, coriander powder, oil, and water for a smooth paste.

2. In a pan, add the mustard oil and cumin seeds, and let it roast. Add the grounded onion paste and sauté it well until the raw smell of the onion and garlic is gone and the paste looks brown and the oil starts leaving the paste.

3. Remove the paste aside and slice onion and tomato and fry it, to that add the marinated chicken and cook until the chicken turns white and looks cooked.

4. Add the onion paste to the chicken and mix it well, once it starts cooking add curd (whisk the curd for smooth consistency) add water is needed for gravy consistency.

5. Once the gravy starts to simmer, crush Kasturi methi and add it to the gravy. Add salt as required. Garnish it with coriander

Serve it with some salad and squeeze lime on it.

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