Chicken Masala Spiced Gravy (Printable Version)
Tender chicken in aromatic masala gravy, finished with fresh coriander. Perfect with rice or flatbreads.
# What You'll Need:
→ Chicken
01 -
750 g chicken pieces (bone-in or boneless)
02 -
1 teaspoon salt
03 -
0.5 teaspoon ground turmeric
04 -
1 tablespoon freshly squeezed lemon juice
→ Masala Base
05 -
2 large onions, finely sliced
06 -
2 tomatoes, chopped
07 -
2 tablespoons ginger-garlic paste
08 -
2 green chillies, slit lengthwise
09 -
60 ml oil or ghee
10 -
Fresh coriander leaves, chopped, for garnish
→ Whole Spices
11 -
1 teaspoon cumin seeds
12 -
1 bay leaf
13 -
2.5 cm cinnamon stick
14 -
2 green cardamoms
15 -
5 black peppercorns
→ Powdered Spices
16 -
1.5 teaspoons red chilli powder, adjusted to taste
17 -
1.5 teaspoons coriander powder
18 -
0.5 teaspoon ground turmeric
19 -
1 teaspoon garam masala
20 -
Salt, to taste
→ Cooking Liquid
21 -
120–180 ml hot water
# Steps To Follow:
01 -
Combine chicken pieces with salt, ground turmeric, and lemon juice in a bowl. Mix thoroughly and marinate for 30 minutes.
02 -
Heat oil or ghee in a heavy-bottomed pan over medium heat. Add cumin seeds, bay leaf, cinnamon stick, green cardamoms, and black peppercorns. Allow the spices to crackle for 30 seconds.
03 -
Add finely sliced onions and cook until golden brown, stirring frequently to ensure even browning.
04 -
Incorporate ginger-garlic paste and green chillies. Sauté until the raw aroma dissipates.
05 -
Stir in chopped tomatoes. Cook until tomatoes are soft, and the oil starts to separate from the masala.
06 -
Add red chilli powder, ground turmeric, coriander powder, and salt. Sauté the mixture until aromatic and well-integrated.
07 -
Add marinated chicken to the pan. Increase heat and roast for 5 to 7 minutes, ensuring the meat is thoroughly coated with the masala.
08 -
Pour in 120 to 180 ml hot water. Cover the pan and simmer over low heat for 20 to 25 minutes, until the chicken is tender and cooked through.
09 -
Sprinkle garam masala over the curry. Mix well and cook uncovered on medium heat for an additional 5 minutes to thicken the sauce.
10 -
Turn off the heat. Garnish with chopped fresh coriander and serve hot.
# Notes and Tips:
01 -
Marinating the chicken enhances tenderness and flavour.
02 -
Control spice heat by adjusting the quantity of chilli powder and green chillies.
03 -
This dish pairs excellently with roti, naan, paratha, or jeera rice.