One afternoon I was super confused as to what to cook for dinner… In the fridge I had a tray of chicken and decided to throw a recipe together! I literally used whatever came to mind thinking that if it didn’t turn out good, I would ask the hubby to order something in.
BUT to my surprise the chicken was delicious and even the hubby (who usually prefers Veg over Non-Veg) licked his fingers and praised my very own Masala Chicken recipe 🙂 and that’s when I jotted the recipe down and decided to share it with y’all through my blog.
So without further ado, here goes!!
Serving: 4 people
1) Buy required quantity of Chicken drumsticks. For 4 people, I buy one tray of chicken which is roughly 2lbs (roughly 1kg).
2) Remove the skin and marinate the chicken for about 1/2 hour with enough Haldi (turmeric) to coat them well.
3) Cut about 1 cup of coriander/cilantro leaves for final garnishing (I absolutely love coriander, so if you are not a big fan, lessen the quantity as desired, the main purpose of this ingredient is to flavor the dish while making it pretty when served)
4) 1 large onion, 1 medium tomato, 1 clove garlic and 1/2 inch ginger – make into paste. It’s best to not use Ginger-Garlic paste.
5) Garam Masale: 2 Bay Leaves, 2 Big Whole Cardamoms, few Black Peppers, 1 inch Cinnamon Stick
6) Masale: 2 tablespoons Jeera (Cumin Seeds), 1 teaspoon Rai (Mustard Seeds), 1 teaspoon Sauf (Fennel Seeds), 1 tablespoon Dhaniya (Coriander) Powder, 1 teaspoon Lal Mirch (Red Chilly Powder)
7) 3 teaspoons Tomato Paste
8) 1/2 cup milk
9) 2 Green Chillies finely chopped
10) Salt to taste
1) Heat oil in a pan
2) Put all the garam masale
3) Once the jeera and rai have crackled, put the onion-tomato-garlic-ginger paste and cook till raw smell goes away / paste turns brownish. Add salt.
4) Now add the remaining masale and fry.
5) Add tomato puree and milk. Let it cook.
6) Now add the haldi marinated Chicken and cook on low heat for 1/2 hour. Stir every 10 minutes to ensure the chicken does not stick to the pot.
7) Once the chicken is close to done, add some water (depending on how much gravy you want) and cook on high heat for 15 minutes.
8) For the masala to seep inside the chicken making it juicy and tender, continue cooking on medium flame for about half an hour.
9) Keep stirring to ensure the chicken does not stick to the pot. You can add more water if desired.
10) Garnish with coriander/cilantro leaves and serve hot with Chapatis (Rotis) and rice.