Masala Chicken
A quick and easy flavor packed chicken that goes well with rice and roti.
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Ingredients
- 500 gms Chicken, cut into small - medium size pieces measured after cleaning
- 2 Medium Onions, sliced
- 1/2 tsp Turmeric powder
- 1/4 cup Water
- 1/2 - 1 tsp Whole Black pepper
- 1/2 tsp Fennel seeds
- 3/4 - 1 tbsp Coriander powder
- 1 tsp Chilli powder
- 1/2 tsp Garam masala
- 1/2 - 1 tbsp, each Crushed ginger & garlic
- 1-2 Green chillies, slit lengthwise
- 1 medium Tomato, cubed
- 1-2 tbsp Coconut oil
- Salt
- 2 sprigs Curry leaves
Instructions
- Add cleaned chicken along with sliced onions, turmeric powder, salt, 1 sprig curry leaves and 1/4 cup water to a pressure cooker.
- Pressure cook the chicken for 1 whistle on full flame. Switch off the cooker and let it rest till the pressure drops naturally.
- Meanwhile in a small pan, dry roast pepper, fennel seeds, coriander, chilli powder and garam masala for 3-4 mins. Grind this to a fine powder.
- Heat 1-2 tbsp oil in a wide and deep pan. Add crushed ginger & garlic, green chilli. Cook for 3-4 mins or until the raw smell goes.
- Add cubed tomato and curry leaves and salt. Cook till tomatoes soften.
- Add powdered spices and combine everything well.
- Add the cooked chicken along with the gravy to this. Mix well. Cover and cook for 12-15 mins, until the gravy thickens and chicken pieces are coated with the masala.
- Garnish with chopped coriander leaves.
Notes
You can add a tsp of ghee/coconut oil in the end. It will enhance the flavour of the dish. let the curry rest for half an hour for the flavour to settle in.