Chicken Masala Indian Dish (Printable Version)
Tender chicken simmered with aromatic spices in a rich tomato-yogurt gravy, perfect for serving with rice or flatbreads.
# Ingredients:
→ Chicken and Marinade
01 -
2 lbs boneless chicken thighs, cut into 1-1½ inch pieces
02 -
½ cup yogurt, whisked
03 -
½ teaspoon to ¾ teaspoon salt, adjust to taste
→ Spices and Aromatics
04 -
3 tablespoons oil
05 -
1 large onion, finely chopped
06 -
4 cloves garlic, minced
07 -
1 inch ginger, grated
08 -
1 teaspoon cumin seeds
09 -
2 teaspoons ground coriander
10 -
1 teaspoon ground turmeric
11 -
1 teaspoon red chili powder
12 -
1 teaspoon garam masala powder
→ Base Ingredients
13 -
2 large tomatoes, finely chopped
14 -
1 tablespoon tomato paste
15 -
½ cup water
→ Garnish
16 -
2 tablespoons cilantro, chopped
# Steps:
01 -
Heat oil in a large, heavy-bottomed pan over medium heat. Add the cumin seeds and fry until they begin to sizzle.
02 -
Add the chopped onions and sauté until they turn golden brown.
03 -
Add the minced garlic and grated ginger. Sauté for one more minute.
04 -
Add the chopped tomatoes, tomato paste, salt, ground coriander, turmeric, and red chili powder. Mix well and let the tomatoes and spices cook until the oil begins to separate, about 5-6 minutes.
05 -
Add the chicken and mix well with the onion-tomato masala. Sauté on medium heat for 3-4 minutes.
06 -
Add ½ cup of water. Reduce the heat and cook covered on medium-low heat until the chicken is tender and cooked through, about 15 minutes. Stir occasionally.
07 -
Once the chicken is cooked, add the whisked yogurt and garam masala. Mix well and simmer for 4-5 minutes.
08 -
Turn off the heat. Garnish with fresh cilantro and serve hot with rice or naan.
# Notes:
01 -
Whisk the yogurt thoroughly to ensure that there are no lumps.
02 -
You can use bone-in chicken or chicken breasts, adjusting the cooking time accordingly.