This chicken masala gravy is the outcome of a query from one of my dear friend, who complained that I didnot post any chicken recipe for long and being a chicken lover she is missing some spicy recipe in my blog.
Touched by her word, I have made this recipe from scratch and it was done purely on instinct, there is no specific recipe that I have followed. It turns out too delicious and my family asked me to note down the steps quickly before I forget.
So, here is the recipe.
Ingredients for Chicken Masala Gravy
- Chicken – 1 kg
- Curd – 2 tbsp
- Garlic – 10 cloves
- Green chilli – 4
- Tandoori Masala – 2 heaped tbsp
- Onion – 4 medium, sliced
- Tomato – 1, chopped
- Coriander powder – 2 tsp
- Garam Masala Powder – 1 heaped tbsp
- Ginger Paste – 2 tsp
- Garlic paste – 1 tbsp
- Kashmiri chilli powder – 1 tsp
- Kasuri Methi – 1 tsp
- Salt, Turmeric
- Sugar – 1/2 tsp for color
- Oil, Ghee
- Potato – 4, halved ( optional)
How I made Chicken Masala Gravy
Make a paste of Curd, Green chilli, Garlic and half of tandoori masala and marinate the chicken with this mix over night.
Heat oil in a pan. Then fry the sliced onion till brown. I had added a pinch of salt and sugar to the onion during frying. Keep half of the fried onions separately in a bowl.
Add the ginger garlic paste to the onion and continue frying till the raw smell is gone.
Throw the chopped tomato and fry till the tomato is mashed.
Add turmeric, kashmiri chilli powder, coriander powder, garam masala powder, rest of the tandoori masala and fry with a splash of water.Fry till the oil starts coming out of the masalas.
Add the marinated chicken including the marinade to the pan and give it a good stir so that the chicken is well coated with the masalas.
Keep cooking over medium heat with stir in between. Chicken should release lot of water.
Now, a confession. Bengali in me compelled me to add some potatoes to my chicken. It is completely optional, you may not add potatoes to this at all, it will make hardly any difference.
When oil starts coming out of the chicken and masala mix, it is time to add a cup of hot water. You may add a little more, if you like a more thinner gravy. But it tastes great with thick gravy.
Mix the water and then cover and cook for 5 minutes over medium heat.
Add the fried onions that you have kept separately . Add the kasuri methi too. Mix well and let it simmer.
When chickens are cooked through, adjust the seasoning. Finish it with a dollop of ghee at the end.
This dish goes extremely well with fulka and a green salad.
I have a very spicy Chicken Achari recipe in my blog for long. You may like to have a look on the same as well.