Chicken Masala

This chicken masala recipe is my MIL's staple recipe. We all love to have this along with chapathi or parottas. There are many many ways of making a chicken masala across India. Each region has their own way of making it with locally available taste enhancers like coconut, cashewnut, poppy seeds etc. Restaurants also serve many chicken masala recipes and most of them uses yogurt or cream to make a rich gravy. In this recipe the gravy is made just with onions.

Ingredients:

Chicken - 500 grams

Onions - 250 grams

Tomato - 1 small

Oil - 2 tbsp

Salt - to taste

Chilly powder - 1 tsp

Coriander powder - 1 tsp

Garam masala powder - 1/2 tsp

Curry leaves - few

To Marinate:

Garlic - 10 grams

Ginger - 10 grams

Green chillies - 10 grams

Salt - to taste

Turmeric powder - 1/2 tsp

Lemon juice - 1 tbsp

Method:

• Clean the chicken pieces. Cut them into small pieces.
• Mix the chicken pieces with the ingredients given under "to marinate". Refrigerate and marinate for about 4-6 hours.
• Pressure cooker these chicken pieces for one whistle so that the chicken pieces are 90% cooked.
• Chop the onions and tomatoes into very fine pieces.
• In a kadai, add oil. Once oil is hot add the chopped onions.
• Fry for about 15 minutes until the onions turn light brown. Add a pinch of salt so that the onions turn brown faster.
• Add all the powders and mix well.
• Add the chopped tomatoes and curry leaves. Fry for another minute.
• Now add the cooked chicken pieces along with the water. Simmer the stove and cook for another 10-15 minutes or until the gravy thickens.

Delicious chicken masala is ready!! Enjoy with chapathis.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up