Masala Chicken recipe is a traditional recipe, which is a delectable blend of aromatic spices and tender chicken. This North Indian chicken recipe is perfect for special occasions and can be served with rice, butter naan or chapati. Here’s how you can make this non-vegetarian recipe at home using some easily available ingredients in your kitchen: Ginger, garlic, cumin powder, peppercorns, minced tomatoes, sliced onions, chilli powder, grated coconut, poppy seeds and last but not the least finely cut chicken chunks. You can prepare this delicious chicken recipe in five simple steps given below. Besides, you can add your own twist to this interesting recipe. If you like it more rich and creamy, you can cook this chicken recipe using ghee and garnish it with some fresh cream. This will surely add on to the taste of this traditional recipe. Add some freshly chopped coriander leaves to this make it more aromatic and eye-grabbing!
Ingredients of Masala Chicken
1 1/4 kilograms washed & dried chicken
3 cup sliced onion
2 cup minced tomato
1 cup finely chopped coriander leaves
1 tablespoon garlic flakes
1 teaspoon cumin seeds
1 tablespoon chilli powder
1/2 teaspoon powdered turmeric
1/2 cup grated coconut
5 tablespoon refined oil
1/2 cup curry leaves
1 teaspoon salt
2 inches ginger
3/4 teaspoon mustard seeds
1 teaspoon peppercorns
3 tablespoon coriander powder
3/4 cup water
1 1/2 tablespoon poppy seeds
How to make Masala Chicken
Step 1
For preparing this chicken recipe, clean and wash the chicken three-four times and drain. Keep this cleaned chicken aside and make a paste of 2 pieces of ginger, garlic, mustard seeds, cumin seeds, and black peppercorn. Then take chilli powder, coriander powder, turmeric powder and a quarter cup of water. Grind them all and make a paste of it. Now grind together grated fresh coconut and poppy seeds and make a fine paste of them.
Step 2
Heat oil in a pressure cooker, fry onions till they turn golden brown. Then add curry leaves and salt, mix in the ginger-garlic spice paste and fry for three minutes. Now add chilli-coriander-turmeric powder paste. Mix thoroughly and add the chicken pieces. Fry for five minutes.
Step 3
Add tomatoes and fry for another five minutes with one and a half cups of water and cook for about 10-15 minutes. When the chicken is tender, mix in the coconut-poppy seed paste and cook over medium heat for five minutes.Finally, add coriander leaves, mix well and remove from heat. Serve it hot with butter naan and raita.
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