Chicken Masala
Prepare chicken masala by marinating chicken, cooking with spices, tomatoes, and cream for a rich flavor.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken (cut into pieces) | 1 | Kilogram |
| Yogurt (whole milk based) | 200 | Milliliters |
| Onion (finely chopped) | 3 | Count |
| Tomato (pureed) | 4 | Count |
| Ginger (minced) | 2 | Tablespoons |
| Garlic (minced) | 4 | Cloves |
| Green Chili (sliced) | 2 | Count |
| Coriander Powder | 2 | Tablespoons |
| Cumin Powder | 1 | Tablespoon |
| Turmeric Powder | 1 | Teaspoon |
| Garam Masala | 1 | Tablespoon |
| Red Chili Powder | 1 | Teaspoon |
| Salt (or to taste) | 1 | Teaspoon |
| Vegetable Oil | 3 | Tablespoons |
| Heavy Cream (whole milk based) | 100 | Milliliters |
| Fresh Coriander (chopped) | 1 | Bunch |
Instructions
- In a bowl, mix yogurt, ginger, garlic, turmeric, red chili powder, and salt. Add chicken pieces and marinate for at least 2 hours.
- Heat oil in a large pan over medium heat. Add chopped onions and sauté until golden brown.
- Add minced ginger, garlic, and green chilies to the onions. Cook for 2 minutes.
- Add pureed tomatoes, coriander powder, cumin powder, and garam masala. Cook until oil separates from the mixture.
- Add marinated chicken to the pan. Cook on medium heat until chicken is fully cooked, stirring occasionally.
- Stir in heavy cream and cook for an additional 5 minutes.
- Garnish with chopped fresh coriander and serve hot.
Prep
- Marinate chicken for at least 2 hours.
Kitchen equipment
Blender or Food Processor For Pureeing Tomatoes