Chicken Masala, a cornerstone of Indian cuisine, offers a vibrant explosion of flavor in every bite. This beloved dish transcends mere culinary creation; it's an experience, a journey through aromatic spices and tender, succulent chicken. From the fiery kick of chilies to the rich warmth of ginger and garlic, each ingredient plays a vital role in building a symphony of taste that tantalizes the palate. The beauty of Chicken Masala lies in its adaptability; countless variations exist, each reflecting regional preferences and family traditions. Whether you prefer a creamy, coconut-infused version or a drier, more intensely spiced preparation, the possibilities are endless.
This recipe focuses on a classic Dhaba-style Chicken Masala, known for its robust flavors and hearty texture. We'll guide you through a simple yet effective method, achieving restaurant-quality results in the comfort of your own kitchen. Ready to embark on this culinary adventure? Let's dive into the step-by-step process and unlock the secrets to making unforgettable Chicken Masala.
Tools Needed
- Mixer jar
- Pan
- Spoon
Ingredients
- Chicken: 1 kg
- White cumin seeds: 1 tsp
- Whole black peppercorns: 10-12
- Cinnamon: small piece
- Black cardamom: 2 big
- Cloves: 3
- Mace: 1 inch piece
- Cashew nuts: 7-8
- Turmeric powder: 1/2 tsp
- Red chili powder: 1 tsp
- Salt: 1 tsp (adjust to taste)
- Ginger-garlic paste: 1 tsp
- Chopped coriander: null
- Green chilies: 3 medium (ground with water)
- Lemon juice: 1 lemon (or 1/2 if large)
- Onions: 500g (finely chopped)
- Cooking oil: 1/2 cup
- Tomato puree: 1 cup
- Crushed coriander: 1 tsp
- Special masala (see recipe): null
- Green chilies (for garnish): 4
- Kasuri methi (dried fenugreek leaves): 1 tsp
- Garam masala powder: 1/2 tsp
Step-by-Step Instructions
Step 1. Prepare the Masala and Marinate Chicken
- Grind white cumin seeds, black peppercorns, cinnamon, black cardamom, cloves, mace, and cashew nuts into a powder using a mixer.
- In a bowl, combine the chicken with turmeric powder, red chili powder, salt, ginger-garlic paste, chopped coriander, green chili paste, and lemon juice. Mix well and let it marinate for at least 30 minutes.
Step 2. Sauté Aromatics and Cook Chicken
- Heat oil in a pan. Add finely chopped onions and sauté until golden brown, stirring continuously.
- Add 1 tsp of ginger-garlic paste and sauté until lightly golden.
- Add the marinated chicken to the pan and fry for 3-4 minutes, stirring occasionally.
- Add crushed coriander, and the prepared special masala. Stir well and fry for another 1-2 minutes, adding a little water if needed to prevent sticking.
Step 3. Simmer with Tomatoes and Spices
- Add tomato puree, mix well, cover, and simmer on medium heat for 5 minutes.
- Cover and cook on low heat for 10-15 minutes, allowing the chicken to melt and the tomatoes to soften.
Step 4. Garnish and Final Simmer
- Add green chilies, kasuri methi, and garam masala. Mix well, cover, and simmer for another 5 minutes to blend the flavors.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- For evenly browned onions, stir frequently while sautéing.
- Adding a little water while frying the chicken can prevent sticking.
- Adjust the amount of chili powder to your preferred spice level.
Nutrition
- N/A
FAQs
1. Can I use bone-in or boneless chicken for this recipe?
Both work well! Bone-in chicken will impart more flavor to the sauce, but boneless is quicker to cook. Adjust cooking time accordingly.
2. What can I do if my sauce is too thick or too thin?
If it's too thick, add a little water or cream. If it's too thin, simmer uncovered for a few more minutes to reduce the sauce.
With its rich flavors and satisfying texture, this Dhaba-style Chicken Masala is sure to become a family favorite. The relatively simple steps belie the depth of flavor achieved, proving that delicious food doesn't have to be complicated. Enjoy your homemade culinary masterpiece, and don't hesitate to experiment with different spice levels to personalize this versatile dish!