- Wash the chicken with water and transfer the pieces to a large mixing bowl. Add salt, red chili powder, turmeric powder, ginger garlic paste, and lime juice to the bowl and mix well. Cover the bowl with a lid and set it aside. Make The Spice Mix Add coriander seeds, cloves, black peppercorns, cinnamon, green cardamoms, cumin seeds, and Kasuri methi to a skillet. Dry roast on low heat until fragrant and slightly browned. Remove the skillet from the heat and let the ingredients cool down for 5 minutes. Transfer them to a grinder and grind to make a powder. Set aside. Heat 3 tablespoon mustard oil in a large wide pan over medium-high heat. Add the marinated chicken to the pan and cook for 8-10 minutes until the chicken is lightly browned. Remove the chicken pieces to a plate. Add the remaining 2 tablespoon oil to the same pan and heat over medium-high heat. Once the oil is hot, add dry red chilies and onions. Saute for 8-10 minutes until the onions are golden brown in color. Keep stirring at regular intervals while frying. Add tomatoes and green chilies and cook for 3 minutes. Now add red chili powder, turmeric powder, salt, and the spice mix that we made earlier and saute for 2-3 minutes until the oil starts to separate from the sides of the pan. Add yogurt and cook for 2-3 minutes. Now add the chicken pieces back to the pan and mix well. Cover the pan with a lid and cook for 20-25 minutes until the chicken is cooked well. Stir a few times while cooking. Garnish with cilantro and serve hot.
Chicken masala gravy
#myrecipe
By Radha Nelanti
Mar, 27th
508
Servings
4 persons
Cook Time
1 hr
Ingredients
18
- 20
Ingredients
- Chicken
- Salt
- Red chilli powder
- Turmeric
- Ginger garlic paste
- Lemon
- Cinnamon
- Cloves
- Cardamom
- Corinader seeds
- Pepper
- Kasuri methi
- Cumin
- Mustard
- Red chilli
- Onion
- Tomato
- Red chilli powder
- Curd
- Corinader
