Simple Chicken Masala
Cook time: 1 hour
Yield: 2-3 servings
Ingredients
550g chicken, bone-in
1 large brown onion, thinly sliced
4 garlic cloves, roughly chopped
1/4-inch knob of ginger, roughly chopped
1 large tomato, roughly chopped
1 tbsp ghee
2 green chilies
Whole Spices:
2 bay leaves
2-inch stick of cinnamon
2 cardamom pods
2 cloves
1 tsp cumin seeds
4 tbsp Greek or Desi yogurt
1 tbsp dried fenugreek leaves
Powdered Spices:
1/3 tbsp cumin powder
1/2 tbsp Kashmiri chili powder
2/3 tbsp coriander powder
1/4 tbsp turmeric
1/4 tbsp chili powder
Salt, to taste
1 tsp black pepper
1/3 tbsp garam masala
Instructions:
1. Heat the ghee on medium flame. Once hot, add the whole spices and let them infuse for about 30 seconds.
2. Add the onions along with a pinch of salt. Sauté until they begin to caramelize, around 8–10 minutes.
3. Add the ginger, garlic, and green chilies. Sauté for another 5 minutes.
4. Add the tomatoes, cumin powder, Kashmiri chili powder, turmeric, coriander powder, and chili powder. Mix well and cook for 2 minutes.
5. Add the chicken and stir for 4 minutes. Then add salt, black pepper, and yogurt. Mix well and cook for another minute.
6. Cover the pan, reduce the heat to medium-low, and cook for 20–25 minutes, or until the oil begins to separate.
7. Remove the lid, add the garam masala and dried fenugreek leaves. Mix well and serve.
8. Garnish with chopped coriander leaves and a pinch of garam masala.