If there is one dish guaranteed to be on every Indian restaurant, its chicken masala. It is enveloped in a spicy mixture. This dish is simple but has tremendous popularity especially in my home which I prepare often and it is enjoyed by my family and friend. I can tell you one thing, preparing this dish at home you will get the added bonus of a kitchen suffused with intoxicating aromas.
This dish is simple but has tremendous popularity especially in my home which I prepare often and it is enjoyed by my family and friend.
- 2 tablespoon Mustard oil / grapeseed oil / vegetable oil
- 1 Onion finely chopped
- 2 tablespoon Garlic finely chopped
- 2 tablespoon Ginger finely chopped
- 1 tablespoon Coriander seeds
- 1 Green chili finely chopped
- 1 tablespoon Garam masala
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Turmeric powder
- 1 tablespoon Tomato paste
- 1 lb (450 gram) Chicken thighs
- 2 cups Tomatoes
- 2 cups Potatoes chopped
- ½ cup Fresh cilantro leaves
- 2 cups Water
Put oil in a large pan over medium heat.
Add onion, garlic, ginger, and chili and sauté for 3 minutes or until onions are softened.
Now add coriander seeds, Garam Masala, paprika, turmeric and salt and stir it for 10 seconds.
Then add the tomato paste and mix it well.
Now put the chicken thighs.
Turn them upside down frequently as they cook.
Add the tomatoes, potatoes, cilantro, and water and mix well.
Now bring the mixture to a boil and then reduce the heat to simmer.
Cover the lid of the pan and let the chicken cook for about 20 to 25 minutes or until the chicken is tendered and cooked through.
Remove from the heat and serve it hot in a bowl by garnishing it with cilantro.
This dish infused with lots of flavors and Indian spices. It is an easy delicious recipe to make just less than 40 minutes. This dish goes great with Steamed Rice, Chapati, Naan or even with Jeera Rice. When this dish is eaten with Naan Bread, it tastes like an Indian version of pizza; quite funny but it’s true.
|Saturated Fat||2 g|