Chicken Masala

Chicken Curry

Recipe by Rachna of Mumbai, IN

4 comments
7 likes

Yet another recipe of chicken masala. Try this

Ingredients non vegetarian 4 servings


    • 1 kg Chicken
    • 4 tomatoes
    • 5 onions
    • 1 whole garlic
    • a medium piece ginger
    • 3-4 green chillies ( as per your taste)
    • 1 tsp turmeric
    • 2 tsp red chili powder
    • 1 tsp garam masala
    • 6-7 tsp oil
    • 1 dalchini
    • 1-2 tej patta
    • 4-5 curry leaves
    • salt to taste

    Directions

    1. First clean chicken well
    2. grind onions and tomatoes to paste (seperately)
    3. grind Green chillies/ ginger/ garlic/ curry leave to paste
    4. Take a vessel, add oil
    5. add dalchini and tej patta
    6. then add onion paste , mix well till it turns light brown
    7. Add green paste,mix till it leaves aroma
    8. Then add chicken, let it cook with the oil itself
    9. Once chicken is half cooked, add tomato paste
    10. add all powder masalas and salt too
    11. fry nicely, later on add water ( depends on how thick gravy you want )
    12. add corriander leaves on top.
    13. Serve hot with rice or chapatti

    Comments

    shailee

    nice recipe..the gravy was yummy but i dont know why the chicken pieces became leathery..plz help

    Meghna

    Very Good! I tried this recipe and it came out good. The only changes I would like to recommend is changing the quantity of onions to 4, add 2 green chillies, 1/2 tsp. Kashmiri chilli powder, 1/2 tsp. red chilli powder, 1/2 tsp. garam masala and 10-11 tsp. oil. This makes the flavor of the chicken all come together without making it over spicy and overwhelming. I will definitely be making this dish again. Thank you!

    Margaret DSilva

    I tried this today. The fragrance was amazing. The taste was good too. Its a nice recipe.

    shwetashetty

    Very nice chicken recipe, dear Rachna. Thanks for the same, and keep up the good work. I am a pure vegetarian, but my daughter, who is a foodie, loves to eat dishes made out of chicken and fish. I prepared this curry only for her sake and twice in a week's time, as she liked it so much the first time. Meanwhile, I made a small change in the method of preparation, when I prepared it for the second time. Instead of using raw onion paste directly, I first cooked the onion pieces in water, cooled them , then ground into paste before adding in oil to fry roast. This way, the pungency of the onion felt less hence tasted better, my daughter said.

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