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Chicken Masala

Vibs's picture
A yummy chicken masala recipe for all you chicken lovers. A simple easy to make recipe that is just right for a lazy day at home. Serve with rice or breads and enjoy a complete meal with family.
Ingredients
  Cumin seeds 1 Teaspoon
  Turmeric 1 Teaspoon
  Cinnamon stick 3 Inch
  Chicken stock 2 Cup (32 tbs)
  Curry powder 2 Tablespoon
  Garam masala 1 Teaspoon
  Salt 1 Tablespoon
  Whole chicken 1
  Yellow onions 2 Medium, chopped
  Garlic 4 Clove (20 gm), minced
  Ginger 1 , minced (2 Inch Piece)
  Tomatoes 2 , chopped
  Yellow mustard 1 Teaspoon (Seeds)
Directions

Cut the chicken into pieces and brown in oil. Remove and add chopped onion. Saute until tender. Add garlic and ginger, make sure there is enough oil so that nothing sticks. Add cumin and mustard seed. Fry until the mustard seeds begin to "pop". Add the turmeric and curry powder and stir constantly to prevent any sticking. Stir the "paste" until the curry powder becomes fragrant; this usually takes 1 to 2 minutes (be careful not to burn the curry powder). Add the chopped tomatoes and stir until they form a sauce (3-4 minutes). Add the chicken broth, cinnamon stick and chicken. Cover and simmer until chicken is cooked. Stir in the gharaum masala garnish with chopped fresh celantro leavs and serve with white rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Spicy
Method: 
Slow Cooked
Occasion: 
Christmas, Holi, Wedding
Ingredient: 
Chicken
Interest: 
Kids
Preparation Time: 
45 Minutes
Cook Time: 
15 Minutes
Ready In: 
60 Minutes
Servings: 
4
Subtitle: 
Chicken Curry

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Average: 2.9 (33 votes)

8 Comments

butterbites's picture
Tastes better if you add some salt, spices, and top it with cilantro.
vikas.kumar's picture
I make this very often and though I don't follow a strict sequence of adding ingredients, it always turns out very good.
Gaanashri Ravikumar's picture
My husband likes it so much & It goes well with parota
ashwin's picture
can this be done boneless(chicken breasts e.g)
Anonymous's picture
yes. We do taht all the time. We also omit the mustard seeds and add green cardamoms instead. Gives the curry an exotic fragrance and flavor.
sonal's picture
i m going to try this today..
inderjeet's picture
nice food example and recipe for beasan laddu
tryingtobecook's picture
I tried this recipe three times. The taste was excellent consistently. A difficulty is just after browning the chicken. The things tend to stick. Also if the oil needs to be changed or the same oil( which is diluted due to chicken addition) can be reused. Any case, it is a good recipe and worth trying. Here the curry powder is chicken curry powder.