It has been quite a while that we ate chicken due to the lockdown. Now with the chicken shops opening intermittently, let us see how we can give our cravings some rest.
Through this post let us see how to make the best Chicken Masala or Indian Chicken Curry. Keeping in mind the lockdown, we will be making use of basic, readily available ingredients.
The trick with cooking chicken or any meat is in the way you cook it. Never rush with it. Let it cook slowly. We too will not rush with our cooking. Waise bhi kaha jaana hai, its LockDown 🙂
So without further ado, let’s take note of the ingredients.
- 750 gms Chicken cut into curry size pieces
- 4 – 5 Medium Onions Finely Chopped
- 3 Medium Size Tomatoes – Finely Chopped
- 8 – 10 Garlic pods roughly chopped
- 1 Inch Ginger roughly chopped
- 2-3 Green Chillies Slit
- 1 cup whipped curd
- 1 cup chopped coriander leaves
- 4 Tablespoon Oil
- 1 Tablespoon ghee
- 1 Teaspoon crushed kasuri methi for finishing off the curry.
- Ginger Julienne for Garnish (Optional)
- 500 ML water for the gravy.
- 2 Teaspoon Turmeric Powder (1 for marination 1 for curry)
- 3 – 4 Teaspoon Kashmiri Chilli Powder
- 2 – 3 Teaspoon Dhaniya Powder
- 1 Teaspoon Jeera Powder
- 2 Teaspoon garam masala powder
Whole Garam Masalas
- 2 – 3 Bay Leaves
- 1 Badi Elaichi
- 4 – 5 Laung
- 1 Teaspoon black pepper corns
- 1/2 Jaivitri
- 1 Teaspoon Jeera
- 1/4 Teaspoon nutmeg powder
In a bowl take the cut chicken, add curd, 1 tablespoon oil, 1 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon red chillies, slit chillies and mix well. Keep aside for 4 hours if possible or at-least for 30 mins. You can also keep it overnight in the fridge for that enhanced taste.
In a hot deep wok add the remaining oil and ghee. Once it heats up add in the whole masalas and sauté it till the masalas release their aroma. This typically takes around 30 seconds to a minute.
Now add the chopped onions and saute until golden brown in colour. Don’t burn it. Now add the chopped ginger and garlic. Cook for a minute till the raw aroma goes away. Now turn down the heat and add the powdered masalas and saute for around a min.
Now add the tomatoes and a pinch of salt. Turn the heat up. Saute for a minute and then cover the pan and cook for another 3 – 4 minutes or till the tomatoes get soft and mushy.
Time to add in the marinated chicken and mix well for around 5 – 7 minutes. Add the water and mix well. Cook till the gravy starts sizzling. Now close the lid and cook on a slow flame for around 20 minutes. Keep mixing the gravy occasionally and we are done.
Finish the gravy with chopped coriander leaves and the kasuri methi flakes. Serve hot with Rice or bread of your choice. Garnish with ginger juliennes while serving (Optional)