Ingredients
750 g Chicken (medium pieces)
3 tbsp Oil or ghee
2 large Onions (finely chopped)
1 tbsp Ginger-garlic paste
2 large Tomatoes (pureed)
2 tbsp Thick curd (whisked)
1½ tsp Red chilli powder (adjust to taste)
½ tsp Turmeric powder
1½ tsp Coriander powder
1 tsp Garam masala
1 tsp Cumin powder
Salt to taste
½ cup Water (as needed)
Fresh coriander leaves
Whole spices (optional but recommended)
1 Bay leaf
1 small Cinnamon stick
3–4 Cloves
2 Green cardamoms
Method
Heat oil/ghee in a pan. Add whole spices and let them splutter.
Add chopped onions and fry till golden brown.
Add ginger-garlic paste, sauté till raw smell goes.
Add tomato puree and cook till oil separates.
Lower flame, add curd and mix well.
Add chilli powder, turmeric, coriander powder, cumin powder & salt. Cook masala till thick and glossy.
Add chicken pieces, mix well and cook on high for 3–4 minutes.
Add water, cover and cook on medium till chicken is tender and gravy thick.
Sprinkle garam masala and coriander leaves. Simmer 2 minutes and switch off.
Tips
For extra richness, add 1–2 tbsp fresh cream at the end.
For dhaba flavour, finish with a little ghee.
Alhamdulillah — your Chicken Masala is ready