Chicken Masala

Ingredients

• 700 g chicken, cut into medium pieces
• 3 tablespoons oil
• 2 medium onions, finely sliced
• 1½ tablespoons ginger-garlic paste
• 2 green chilies, slit
• 2 medium tomatoes, finely chopped or pureed
• 3 tablespoons yogurt (curd), whisked
• ½ teaspoon turmeric powder
• 1–1½ teaspoons red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• Salt, to taste
• 1 teaspoon garam masala
• ½ teaspoon black pepper
• 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
• Fresh coriander leaves, for garnish

Instructions

1. Fry the Onions

Heat oil in a deep pan or kadai over medium heat. Add sliced onions and fry until golden brown. Remove a small portion for garnish if desired.

2. Add Ginger-Garlic & Tomatoes

Add ginger-garlic paste and green chilies. Sauté until the raw aroma disappears.

Add tomatoes and cook until soft and oil begins to separate.

3. Add Spices

Stir in turmeric, red chili powder, coriander powder, cumin powder, and salt.

Cook for 2–3 minutes, stirring continuously, until the masala thickens and becomes aromatic.

4. Add Chicken

Add chicken pieces and sauté on medium-high heat for 5 minutes, ensuring the chicken is well coated with the masala.

5. Add Yogurt

Lower the heat and slowly add whisked yogurt, stirring continuously to prevent curdling.

Cook until oil separates from the gravy.

6. Add Water & Simmer

Add 1–1½ cups hot water, depending on your desired gravy consistency.

Cover and cook for 20–25 minutes, until the chicken is tender and cooked through.

7. Finish & Garnish

Add garam masala, black pepper, and crushed kasuri methi.

Simmer for 3 minutes, then turn off the heat.

Garnish with fresh coriander and reserved fried onions (optional).