Chicken
Masala Recipe
This chicken masala recipe goes great with rice, chapatti, naan, and paratha. Each household is guaranteed to have its own, but this chicken curry recipe is perfect for the beginner and experts alike. Juicy chicken pieces slathered in an onion and tomato gravy. Each bite will be bursting with flavour.
Time Required
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Ingredients
- 1 kg Chicken
- 50 ml Vegetable Oil
- 3 Onions
- 5 Garlic Cloves
- 1- inch Ginger
- 4 Tomatoes
- 1 tsp Salt
- 1 tsp Chilli Powder
- 2 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1 tbsp Dried Fenugreek Methi
- 2 tbsp Water
- 2 Green Chillies
- 1 tbsp Cumin Seeds
- Coriander
Instructions
1. In a large pot heat up the vegetable oil on medium heat until hot then add the finely sliced onions and cook for 3-4 minutes until the onions have softened
- Add the chopped garlic cloves, crushed ginger and salt then cook for another 2-3 minutes.
- Add the chopped tomatoes and cook for 4-5 minutes until soft
- Add the chilli powder, turmeric powder, garam masala and dried fenugreek leaves then cook the spices for 4-6 minutes
- Add the water and the finely slices green chillies and cook for 2-3 minutes to allow the spices to release their colour – you may need to add more water to ensure that the spices do not burn
- Add the chicken and cook for 6-8 minutes until the chicken changes colour and turns white
- Cover and cook for 20-25 minutes unti the chicken is cooked through
- Remove the lid and cook for a further 6-8 minutes until most of the water has evaporated
- Add the finely chopped coriander and crushed cumin seeds and cook for 1-2 minutes – crush the cumin seeds just before you add them into the pan to ensure maximum aroma
- Your chicken masala curry is ready!
