Chicken Masala recipe | Restaurant style Chicken Masala curry
Chicken Masala recipe with a slight twist. Succulent and tender chicken pieces coated with a rich and creamy sauce make the dish appetizing and flavorful. A common dish that is seen on the menu in North Indian restaurants and Dhabas.
Ingredients
3 Ingredients paste
- 1/2 cup Curd
- 8-10 Cashews
- 1/4 cup Desiccated coconut powder or dry coconut
For the Curry
- 1 kg Chicken
- 4-5 tbsp Oil
- 2 Bay leaf
- 1 tsp Cumin seeds jeera
- 1 large Onion
- 1 tbsp Ginger-garlic paste
- 1/2 tsp Turmeric powder
- 1 tbsp Red chili powder
- 2 tsp Kashmiri red chili powder
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 1-2 tsp Chicken masala powder or Kitchen king masala
- 2 large Tomatoes grind to puree
- 1/2-1 tsp Garama masala
- 1 tsp Kasuri methi
- Salt to taste
- Coriander leaves to garnish
- Hot water as required
Instructions
For making the paste
- In a blender jar, add curd, coconut powder, and cashews. Grind to a smooth paste, by adding little water. Keep aside.
For making the curry
- Heat oil in a pan. When hot, add bay leaf and cumin seeds.
- Add finely chopped onions and saute on medium flame till they turn light brown in color.
- Next, add ginger-garlic paste and saute till the raw smell goes away.
- Add washed chicken pieces and saute on high flame till the color changes to white.
- Add tomato puree and salt. Continue to cook till the moisture reduces and oil is seen on the sides of the pan.
- Turn the flame to medium and add the spice powders red chili powder, kashmiri red chili powder, coriander powder, cumin powder, chicken masala. Mix well and saute till oil separates.
- Turn the flame to low and add the paste. Give a good mix. Turn the flame to medium and saute till oil separates.
- Turn the flame to high and add hot water to the level of chicken pieces. Give a good mix and let the water come to a boil. Check for seasoning and adjust accordingly.
- Cover the pan and simmer on low flame till the chicken pieces are cooked tender. At this stage, catering-style chicken curry is ready. Garnish with coriander leaves and serve hot.
- For restaurant-style, add kasuri methi and garam masala. Give a good mix, cook without covering the pan till the gravy thickens and the oil separates. Garnish with coriander leaves and serve hot.
Notes
Use bone-in chicken which adds authentic flavor to this chicken curry.
At every stage cook well for the best flavors.
The color of the gravy will depend on the amount of chili powder you add.
To prepare dry chicken masala, add only half the quantity of curd, cashews, coconut powder paste, and simmer the gravy till the moisture is reduced completely.
Slow cook the chicken till tender.
To make the gravy richer and creamier, add heavy cream at the end.