This is at-least hundred year old chicken recipe and can be cooked either dry or with gravy.
One of the best chicken curry recipes I have come across in the recent time. The best part of this recipe is the way we make the spices for it. The aroma is extremely inviting and once you make this dish you will not go back to the store bought chicken masala ever.
Ingredients required:
For the Dry Masala
3 Bay leaves (Tejpatta)
3-4 Cinnamon sticks (Dalchini)
4 Black Cardamom ( Badi Elaichi )
5 Cloves (Laung)
1 Teaspoon Black Peppercorns (Kali Mirch)
1 Tablespoon Cumin (Jeera)
4 Cardamom (Small Elaichi)
¼ Cup Coriander seeds ( Dhania seeds)
For the Chicken
1kg Chicken with bones
1 Cup Tomato Puree
1 Cup Onion Puree
2-3 Green Chillies
½ “ Ginger Juliennes
Handful of fresh cilantro leaves for garnishing
2 Teaspoon Ginger Paste
2 Teaspoon Garlic Paste
2-3 Teaspoon Red Chilli Powder
2 Teaspoon Coriander Powder (Dhania)
1 Teaspoon Turmeric Powder (Haldi)
Salt As per taste
2 Tablespoon Vegetable oil
2 Tablespoon Clarified Butter ( Ghee)
Chicken Masala is the epitome of indulgence for meat lovers like me! The succulent pieces of chicken cooked in a rich and aromatic masala sauce create a symphony of flavors that are hard to resist. I love how the spices infuse into the meat, resulting in a dish that is both tender and bursting with taste. Chicken Masala is a true delight for the senses!
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