Chicken Masala

Chicken Masala is a basic Indian recipe which is prepared in a dry form by adding roasted powder spices in form of garam masala powder and roasted coconut which makes the masala thick and dry. There are many ways of preparing chicken masala by adding cream, curd, cashew paste, tomato onion paste. #spicetadka, #nasant360
Chicken Masala
Serves : 4 Preparation Time : 20 minutes Cooking Time :  40 minutes
Ingredients :
½ kg of cut chicken curry pieces 1 onion chopped finely 1 tomato chopped 1 tsp of ginger-garlic-green chilli paste 1 tsp of red chilli powder ¾ tsp of turmeric powder 7-8 curry leaves Pinch of hing or asafoetida 2 tsp of oil Salt to taste 1 tbsp garam masala powder Coriander leaves for garnishing	For Marination : ½ cup of mint leaves paste 2 tsp of ginger-garlic-green chilli paste 1 tsp of chicken masala 1 tsp of Lemon juice For the Masala: 1 cup of dry roasted coconut powder or grated coconut 1 sliced onion fried 1 chopped tomato ½ tsp red chilli powder
Method :
Marinate ½ kg of chicken with mint leaves paste, ginger-garlic-green chilli paste, chicken masala and lemon juice and refrigerate it for 30mins. Grind the fried onion and roasted coconut powder with tomato and red chilli powder without adding water. Heat a deep bottom pan, add oil and fry the marinated chicken for 1-2 minutes and remove them aside. In the same pan add pinch of hing, curry leaves and stir for 2-3 seconds Add the finely chopped onion and stir it continuously till it becomes pink, then add ginger-garlic-green chilli paste and mix it, let it cook for 2-3minutes. Then add turmeric powder and red chilli powder, mix well and then add 1 chopped tomatoes, let this mixture leave oil. Then add the grinded masala and close the pan again with lid for another 5minutes, keep the heat on low flame. Add the fried chicken to the mixture, add salt as required and 1 cup of water and let it cook on a low flame for 15-20 mins. Finally add 1 tbsp of garam masala powder mix well and let it cook on low flame for 5 more minutes. Take the pan off the heat and garnish it with coriander leaves.