Indian Chicken Masala Recipes

CHICKEN MASALA

Steps:

• Clean and wash chicken well. Drain completely so no water remains.
• Marinate with ginger garlic paste, turmeric, red chilli powder, salt, yogurt, chicken masala or garam masala.
• Cover & set aside for about 45 mins to 1 hour. It can also be left overnight in the refrigerator.
• Heat oil in a pan or pot. Saute cloves, cinnamon, cardamoms and bay leaf in hot oil for a min. You can also add curry leaves if you have.
• Next add in green chilies and onions. Saute them until the onions turn completely golden.
• Add ginger garlic paste and saute until the raw smell goes off.
• Pour the tomato puree. Then add salt, red chili powder and garam masala as well.
• Saute this very well until the mixture begins to leave the pan.
• At this stage you can also see oil getting separated from the mixture.
• Add marinated chicken and saute for 4 to 5 mins on a medium flame.
• Turn the flame to completely low and cook covered for 5 mins.
• Turn the chicken pieces and mix everything well. Add coriander leaves or mint leaves and give a stir.
• Cover the pan again and continue to cook on a low heat until chicken is completely cooked to soft and tender. Chicken gets cooked in its own moisture, so don't need to add water.
• Add half tsp more garam masala and chilli powder while cooking the tomato puree.
• Add little hot water or coconut milk to make a gravy. Cook until the gravy turns thick.
• Serve hot with steamed rice, roti, sliced onion wedges and lemon.

BUTTER CHICKEN MASALA RECIPE, CHICKEN BUTTER MASALA

Steps:

• Wash the boneless chicken pieces well.
• Take a mixing bowl, add the boneless chicken pieces into it.
• Add salt to taste, red chilli powder, turmeric powder, ginger garlic paste, lemon extract, yogurt.
• Mix all the ingredients and the chicken well.
• Cover and marinate the chicken for at least half an hour.
• Take a pan, add oil and heat it.
• Add the chicken pieces into the oil.
• Cook them until the water from the chicken gets absorbed completely.
• The chicken takes around 20 minutes to get tender and perfectly roasted.
• Do not cook the chicken on high flame.
• Cook it on medium to low flame and keep tossing the chicken in between.
• Switch off the stove once the chicken is cooked and keep it aside.
• Take a pan, add oil, add butter and heat it.
• Add ginger garlic paste and saute for few minutes.
• Add the sliced onions and chopped tomatoes.
• Add the cashewnuts into it.
• Add slit green chillies and mix everything.
• Add dry spices such as salt as per taste, red chilli powder, turmeric powder, add water and cook everything until they turn soft.
• Once they are totally soft, switch off the stove.
• Allow the gravy to cool down completely.
• Take a blending jar and add the cold gravy into the blender.
• Blend the gravy finely and make a fine puree.
• Take a pan or any cooking utensil.
• Strain the blended puree into the pan with the help of a strainer.
• Discard the seeds that are left in the strainer.
• Mix well and cook the gravy for 2-3 minutes on low flame.
• Add the chicken pieces into it.
• Give a mix.
• Add spices such as salt as per taste, kashmiri red chilli powder, garam masala powder, chunk of butter, generous amount of cream, pinch of sugar, crushed kasoori methi, freshly chopped coriander leaves.
• Mix all the ingredients well.
• Cover the lid and let the gravy cook until it leaves oil from the sides.
• Lastly, switch off the flame.
• Serve the chicken butter masala.
• Garnish with lemon wedges, sprinkle some crushed dried fenugreek leaves, chopped coriander leaves, butter and cream.
• Serve hot with naan or paratha.

CHICKEN TIKKA MASALA RECIPE

Steps:

• To begin making the Chicken Tikka Masala, thoroughly clean and wash the chicken pieces.
• To marinate the Chicken for the Chicken Tikka Masala, in a mixing bowl, combine yogurt, cumin powder, coriander powder, turmeric powder, ginger, garlic, chili powder, kasuri methi and salt along with the chicken. Allow the chicken to marinate for a minimum of 30 minutes.
• Once the chicken is marinated, in a pan, add a teaspoon of oil and cook marinated chicken pieces until they are cooked well for about 8 minutes. The chicken pieces should be juicy and tender.
• Cooking chicken for an extended time will make them hard and rubbery. Do not add water.
• The next step is to make the tikka masala gravy.
• Heat a teaspoon of oil over medium heat. Add onion and cook until they become translucent.
• Add tomatoes and cook them for about two minutes. Add cashews and toss them for a minute. Allow the onion tomato masala to cool down.
• Once it cools down, grind onion, tomato, and cashew into a fine paste.
• Heat a kadai/wok with a tablespoon of butter. Once the butter melts, add cloves, cinnamon powder, and cardamom powder and saute until aroma comes out.
• Add cumin powder and coriander powder and combine them well.
• Add the onion-tomato-cashew puree to the pan, combine them well and saute for few minutes.
• Crush kasuri methi with your hand and add to the tikka masala gravy. Add the marinated chicken pieces, required amount of salt and cream. Toss the chicken tikka masala well so that they are combined well.
• Simmer the chicken tikka masala for about 5 minutes. If the tikka masala is of thicker consistency, adjust addition of water according to your requirements.
• Switch off heat and garnish the chicken tikka masala with coriander leaves and it is ready to be served.
• Serve Chicken Tikka Masala with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices or Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread) and Pickled onions for a complete Weekend dinner.

EASY CHICKEN TIKKA MASALA

Steps:

• In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. Stir in heavy cream until heated through, about 1 minute. Serve immediately with rice, garnished with cilantro, if desired.

INDIAN CHICKEN TIKKA MASALA

Steps:

• Combine tomatoes, yogurt, garlic, and ginger in a blender and process until smooth.
• Heat oil in a large frying pan over medium heat. Add onion and fry until soft, 3 to 4 minutes, stirring constantly. Stir in curry paste and fry until fragrant, 1 minute more, stirring once or twice. Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper. Remove pan from heat.
• Mix water and flour together in a bowl. Stir into the chicken mixture in the frying pan. Return pan to the heat and bring to a boil, stirring constantly, about 5 minutes. Reduce heat to low, cover, and cook until thickened, about 15 minutes more. Sprinkle with cilantro and serve immediately.

AUTHENTIC CHICKEN TIKKA MASALA RECIPE| VIDEO

Steps:

• Place chicken pieces in a large bowl. Rub with lemon juice and enough salt. Marinate for 10 minutes in the refrigerator.
• Meanwhile, place garlic, ginger, cumin, coriander, garam masala, chili powder, and yogurt in a blender. Process until smooth. Add this paste to the bowl of chicken. Add in oil and mix well. Marinate for at least 30 minutes or overnight if possible.
• When you are ready, preheat grill. Thread the chicken pieces onto skewers. Grill, turning occasionally, for 15 - 20 minutes or until cooked through. Remove chicken from skewers. Set aside.
• Meanwhile heat oil in a large pan over medium heat. Add onions. Saute for 2-3 minutes or until lightly browned. Add ginger. Saute until aromatic. Add ground turmeric, ground coriander, paprika and red chili powder. Saute for a minute. Add tomato paste and fry for a few seconds. Now add in the tomatoes. Saute until they are soft and mushy. Bring to a boil, reduce heat and simmer for 2-3 minutes.
• Add lemon juice and cream. Add in enough water to make a thick sauce. Season with salt. Simmer, stirring occasionally, for 3-4 minutes. Add more water if needed.
• Add garam masala and coriander (cilantro) leaves. Heat through. Stir in the grilled chicken. Garnish with more coriander leaves if you like. Serve with naan, roti or rice.

INDIAN CHICKEN MASALA

Steps:

• Marinate and grill chicken. Add all the ingredients of the marinade into a mixing bowl, add to it the cut chicken and mix well. You can prepare this mixture up to 24 hours ahead of cooking and keep it covered in the fridge. Line the marinated chicken on a grilling oven rack lined with a baking tray and bake for 25-30 minutes in a 220°C preheated oven. Then place under the broiler to get the grill marks, which will add a tandoori oven like effect.
• Make sauce. In a large pot over medium to high heat, addthe oil and sauté the garlic, onion and ginger for 3-4 minutes before adding the tomato paste. Fry for a minute before adding the water, tomato juice, salt and pepper. When it reaches to a boil, we add the grilled chicken and the cooking cream. Bring it to another boil and leave to simmer for 10 minutes. Remove from heat and add the butter. Let it melt completely before serving the dish, garnish with fresh coriander and slices of red chili.

HOMEMADE CHICKEN MASALA

Steps:

• Dry roast all the items individually on a medium low heat. While you fry red chilies alone add a spoon of oil.
• Fry a handful of crystal salt. Remove everything and spread in a big plate in hot sun.
• This can be made as a powder in a mill and stored for an year.