Chicken masala is a simple Indian dish made with chicken, spices, herbs, onions and tomatoes. Serve this with rice or any flatbreads like naan, roti or paratha.
For best results follow my detailed step-by-step photo instructions and tips.
1Handfulmint or pudina leaves (finely chopped or curry leaves or both)
1Handfulcoriander leaves (finely chopped)
How to make the recipe
Preparation
Clean and wash chicken well. Drain completely so no water remains.
Marinate with ginger garlic paste, turmeric, red chilli powder, salt, yogurt, chicken masala or garam masala.
Cover & set aside for about 45 mins to 1 hour. It can also be left overnight in the refrigerator.
How to make chicken masala
Heat oil in a pan or pot. Saute cloves, cinnamon, cardamoms and bay leaf in hot oil for a min. You can also add curry leaves if you have.
Next add in green chilies and onions. Saute them until the onions turn completely golden.
Add ginger garlic paste and saute until the raw smell goes off.
Pour the tomato puree. Then add salt, red chili powder and garam masala as well.
Saute this very well until the mixture begins to leave the pan.
At this stage you can also see oil getting separated from the mixture.
Add marinated chicken and saute for 4 to 5 mins on a medium flame.
Turn the flame to completely low and cook covered for 5 mins.
Turn the chicken pieces and mix everything well. Add coriander leaves or mint leaves and give a stir.
Cover the pan again and continue to cook on a low heat until chicken is completely cooked to soft and tender. Chicken gets cooked in its own moisture, so don't need to add water.
Add half tsp more garam masala and chilli powder while cooking the tomato puree.
Add little hot water or coconut milk to make a gravy. Cook until the gravy turns thick.
Serve hot with steamed rice, roti, sliced onion wedges and lemon.