Chicken Masala

This recipe was shared with us from our school friend Sapna Ullal who resides in New Jersey.The recipe was passed to her by her friend which is their family favourite. I tried this recipe when some guests were invited for lunch at Amma’s place and it turned to be a super hit. In this recipe Mutton masala powder is used which is the main ingredient and must not be skipped. When I was a novice I would assume that Chicken Masala powder would really contain chicken stock in powdered form etc . I used Mutton masala powder for the first time and was a bit hesitant to use it since I had the same thoughts like chicken masala powder. Fact is both the powders are with green dot… As usual I prepared this curry with eye ball measurement.

Recipe credit : Sapna Ullal

Ingredients to be marinated:

Chicken – 1 kg

Ginger garlic paste – 2 tbsp

Kashmiri chilly powder – 2 tbsp or to taste

Turmeric powder – 1/4 tsp

Garam masala powder – 1 tsp

Other ingredients:

Onions – 4, sliced

Oil – 1 tbsp to fry onions

Oil – 2tbsp

Ghee – 2 tbsp

Whole red chillies – 4

Green chillies – 3, chopped

Cinnamon – 1″

Cardamom – 3

Tomato – 3 , grated

Turmeric powder – 1/4 tsp

Coriander powder – 1 tsp

Mutton masala –  2 tbsp or more

Garam masala powder – 1tsp*( I used Malwani masala)

Kasuri methi – 1tsp

Coriander leaves – handful to garnish

Salt – to taste

Method:

1. Marinate the chicken with the ingredients mentioned.
2. Heat  1 tbsp of oil  and saute onion until reddish in colour.
3. Cool and make a paste with green chillies.
4. Heat oil and ghee together.
5. Add whole red chillies, cinnamon and cardamom.
6. Add onion paste and tomato paste.
7. Saute until raw smell disappears.
8. Add haldi powder, coriander powder and mutton masala powder.
9. Saute for few seconds.
10. Add marinated chicken and cook the chicken on low flame.
11. You may also cook it in the pressure cooker like me.
12. Take 2 whistles if cooking in pressure cooker.
13. Once chicken is cooked add water and adjust the consistency.
14. Take a boil .
15. Add garam masala powder and kasuri methi.
16. Garnish with coriander leaves.