Easy Chicken Masala

Easy chicken masala - Chicken pieces cooked in tomato gravy. Mildly spiced curry with tender pieces of chicken - tastes totally delicious !

 

 

 

Ingredients

• 500 Grams Chicken pieces (skinless, bone-in)
• 2 Tablespoon Vegetable Oil
• 2 Bay Leaves
• 2 Cloves
• 1 inch Cinnamon Stick
• 2 Medium red onions finely chopped
• 2 Medium sized tomato quartered
• 5 mint leaves (optional)
• 2 Teaspoon Coriander powder
• 1 Teaspoon red chilli powder
• 1/2 Teaspoon Turmeric powder
• 2 Tablespoon plain natural yogurt
• Salt to taste
• chopped cilantro leaves for garnish

Preparation

1. In a blender /food processor add roughly chopped tomatoes and mint leaves and grind it to fine paste. set aside

                          

                          

Directions

1. In a pan, heat oil. When the oil is hot, add bay leaves , cloves, cinnamon stick. I added one black cardamom along with cloves, cinnamon and bay leaves. black cardamom gives nice smoky flavor to the  chicken. However adding black cardamom is optional

                                      

                                      


2. When the whole spices splutter, add onions and fry until the onions are nice golden color

                                     

3. Then add chicken pieces and sauté the chicken in oil on high flame. Sprinkle 1/2 teaspoon salt and keep sauting the chicken until the chicken has a nice golden crust

                                    


4. Now add coriander powder, chill powder, turmeric powder and give it a nice stir

                                      


5. Add the tomato and mint puree / paste we prepared and simmer until the mixture is thick and oil starts leaving from the side of the pan

                                        

                                       


                                    


6.  Increase the flame to high and add yogurt. Keep stirring until the yogurt is well absorbed by the chicken

                                    

7. Add 1 and 1/2 cups of water, salt to taste and let the chicken cook
8. I cooked the chicken for 20 minutes until it is cooked through and soft /tender. or until the water completely evaporates and the masala is thick. However , if you like to have chicken with thin curry to pair with roti/ naan, you can add more water instead of 1 and 1/2 cups of water. Let the chicken curry reach the required consistency and then switch off the flame
9. Garnish with chopped cilantro leaves and serve with rice as a side