Unique Chicken Masala Curry Recipe with Gravy
This unique Chicken Masala with Gravy recipe is perfect for those who enjoy a flavorful, aromatic dish with a rich, saucy texture. Here’s how to make it:
-Ingredients:
500g chicken (bone-in or boneless)
2 large onions (finely chopped)
3 tomatoes (pureed)
2 tablespoons ginger-garlic paste
3-4 green chilies (slit)
1 cup full-fat yogurt (whisked)
2 tablespoons vegetable oil or ghee
1 teaspoon cumin seeds
1 bay leaf
1 cinnamon stick
4 loves
2 green cardamom pods
1 black cardamom pod
1 teaspoon red chili powder
1 teaspoon turmeric powder
2 teaspoons garam masala
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon fennel seeds (optional for extra flavor)
1 tablespoon kasuri methi (dried fenugreek leaves)
1 tablespoon fresh cream (optional for richness)
-Salt to taste
-Fresh coriander leaves for garnish
-Instructions:
1. Marinate the Chicken:
In a large bowl, mix the chicken with yogurt, turmeric powder, red chili powder, and salt. Let the chicken marinate for at least 1 hour (overnight if possible for maximum flavor).
2. Prepare the Spiced Oil Base:
Heat oil or ghee in a deep pan or kadhai over medium heat.
Add cumin seeds, bay leaf, cinnamon stick, cloves, green cardamom, and black cardamom. Sauté for 1-2 minutes until the spices release their aroma.
Add the chopped onions and green chilies. Cook until the onions turn golden brown, stirring occasionally.
3. Add Ginger-Garlic and Tomatoes:
Add the ginger-garlic paste and cook for another 2-3 minutes until the raw smell disappears.
Add the tomato puree and cook on medium heat until the oil separates from the mixture (this ensures the gravy is well-cooked and flavorful).
4. Spice it Up:
Lower the heat and add coriander powder, cumin powder, and fennel seeds (if using). Stir well.
Crush the kasuri methi in your hands and add it to the gravy for an extra layer of flavor.
Cook the masala for another 3-4 minutes, stirring continuously.
5. Cook the Chicken:
Add the marinated chicken to the masala. Sauté the chicken in the spices until it turns light brown and absorbs the masala flavors, about 5-7 minutes.
Pour in 2 cups of water (adjust according to your desired gravy consistency). Bring to a boil, then lower the heat, cover the pan, and let the chicken simmer for 20-25 minutes until it’s fully cooked and tender.
6. Finish with Garam Masala & Cream:
Once the chicken is cooked through, add the garam masala and fresh cream (if using) for a rich, creamy finish. Let it simmer for 5 more minutes on low heat.
Taste and adjust seasoning if necessary.
7. Garnish and Serve:
Garnish the dish with freshly chopped coriander leaves.
Serve hot with basmati rice, naan, or roti.
Enjoy this flavorful and unique Chicken Masala Curry with a rich, aromatic gravy!
Say anything 😀