There are varieties of recipes which one can make using Chicken. Different states in India have different chicken masala flavor. This recipe preparation is specifically based on the one which is used in Northern part of India. For this recipe chicken is roasted and cooked in a pan and then mixed with beetroot & tomato based gravy. Using whole spices in the preparation gives awesome garam masala flavor. Chicken masala goes well with plain rice, jeera rice, paratha, naan or phulka. We all loved this recipe, even kids too as I did not make it very spicy. If you a chicken lover, I am sure you and your family would like this too.
Ingredients
For Chicken Marination
- 3.50 lbs Chicken with bone cut in to 2'' pieces
- 1/3 cup Thick curd( yogurt)
- 1/2 tsp Turmeric powder
- 1 tbsp Curshed kasoori methi
- 3 tbsp Oil
- 1/4 tsp Chili powder
- 2 tsp Ginger Garlic paste
- 1 Lime Juice
- Salt to taste
For Masala
- 3 cup Onion corsely grinned
- 1 tbsp Garlic & ginger each
- 2 Bay leaves
- 1/2 tsp Cumin Seeds
- 2 tsp Coriander & cumin powder each
- 1/4 tsp Crushed Black Pepper
- 1/4 tsp Chili powder or to taste
- 1/2 tsp Garam masala powder
- 1 tsp Crushed kasoori methi
- Salt
- 4 tbsp Oil
For Grinding
- 3 medium Tomatoes
- 3 tbsp Beetroot grated
- 1/4 cup Cashw nuts
- 1/4 tsp Nutmeg
- 2-3 Cloves ( lavang)
- 1/2'' Cinnamon Stick
- 1'' floret of mace
- 1 pod Green and black cardamon each
Instructions
- Clean and marinate the chicken along with yogurt, turmeric powder, crushed kasoori methi, oil, chili powder , ginger-garlic paste, lime juice and salt.
- Mix all ingredients very well. Cover it and keep aside for 1 hr.
- To make masala for chicken.... Grind tomatoes along with cashew nuts, beetroot, cinnamon sticks, cloves, mace, nutmeg, green and black cardamom. Keep aside.
- Heat oil in deep pan or kadhai at medium heat. Once its hot, add cumin seeds and bay leaves. When it gets brown in color, add course ground onion. Saute with little salt till onion starts releasing water. Add ginger- garlic paste and saute until onion gets golden color.
- Once onion gets golden color, add ground tomato puree and turmeric powder. Saute it for 2-3 minutes. Stir occasionally so it wound burnt.
- Add coriander- cumin powder, crushed black pepper and chili powder and stir.
- Fry the masala for 2 minutes at low to medium heat.
- While the masala is cooking, cook the marinated chicken in flat deep non-stick pan.
- While cooking chicken, it will release water so we have to cook the chicken along with it at medium heat with lid on. Stir it occasionally.
- Cook it until all the water is evaporated and chicken gets soft. Roast it till golden color. Once its done, turn off the heat and keep covered.
- Add cooked and roasted chicken in masala and stir. Add water into it to adjust the consistency, it should be semi liquid or make it as per your taste. Sprinkle some kasoori methi and garam masala. Stir and let it cook 2-3 minutes at medium to high heat.
- Once its done, turn off the heat. Keep covered for 15 minutes before serving.
- Delicious chicken masala is ready to served.
- Transfer it in to serving bowl. Garnish with coriander leaves and red onion.
- Enjoy chicken masala with chapatti, roti or rice.
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