Chicken Masala (Cook&Binge)
250-300 grams
Chicken Pieces (with Bone)
5 tbsp
Mustard Oil
4-6 pcs
Boiled Baby Potatoes (cut in halves)
1 tsp
Chili Powder (Kashmiri or Red Chili)
250-300 grams
Chicken Pieces (with Bone)
5 tbsp
Mustard Oil
4-6 pcs
Boiled Baby Potatoes (cut in halves)
1 tsp
Chili Powder (Kashmiri or Red Chili)
1 tsp
Garam Masala
1tsp
Turmeric Powder
1 tsp
Cumin Powder
1 tsp
Coriander Powder
To taste
Salt
1/2 tsp
Sugar
As required
Water
To garnish
Coriander Leaves (chopped)
1 medium sized
Red Onion (Sliced Thin)
1 pcs (slit in halves)
Green Chili
1/2 medium sized
Tomato (chopped)
1-2 tbsp
Ghee
2 pcs
Bay Leaves
1 (broken in halves)
Dry Red Chili
3-4 pcs
Cloves
2 pcs (slit in halves)
Green Cardamom
3 tbsp
Plain Yogurt
Heat oil, add bay leaves, cardamom, cloves, dry red chili, sugar and onion slices. Sauté well.
1
When onions are turning golden brown, add ginger garlic paste. Keep the flame medium-high.
2
Add salt and spices: garam masala, cumin powder, coriander powder, turmeric powder, chili powder.
3
After sautéing well, add the chicken pieces.
4
After sautéing the chicken with the spices well, add in plain yogurt and stir well.
5
Add in tomatoes.
6
After the tomato pieces melt in the curry, add slitted green chili and boiled potatoes.
7
Add water and give it a good stir.
8
Cook it for 3-5 mins on high flame and then reduce the flame to low and cover it.
9
After 10-20 mins, when oil stars separating from water, add ghee and coriander leaves garnish.
10
Switch off the flame.. and Ta Da! It’s ready to eat! Serve it hot with rice, naan or roti! Enjoy!!
11
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