Flavorful chicken recipe made with less ingredients that can be made for your weekend dinner or lunch…
If you are looking for an easy recipe for your weekend dinner or lunch, then this is the right one. This recipe does not require too many ingredients, you can easily make it with those ingredients that are always available in your kitchen. Besides, it tastes delicious.
On weekends your family may ask for something special for dinner. You might be tired and not in a mood to spend a lot of time in the kitchen. On the other hand though, you might not want to disappoint your family. If so, then this dish will be helpful.
All you have to do is to marinate the chicken two hours before you cook. Making this recipe is not that difficult. Just sauté the onions, add the marinated chicken to it, then cover and cook. Pay attention in between, let it not stick to the bottom.
I have marinated the chicken in a marinade made of yogurt and other spices. This gives this recipe its flavor. The garam masala and the coriander leaves added give it a nice aroma and also increase the flavor of the dish.
You can pair up this dish with chapati, naan, or any rice varieties like fried rice, pulao, etc.
RICE VARIETIES THAT CAN BE SERVED WITH THIS RECIPE
SIMPLE CHICKEN MASALA RECIPE
PREPARATION TIME : 20 MINUTES
MARINATION TIME : 2 HOURS
COOKING TIME : APPROXIMATELY 45 MINUTES
CAN BE SERVED TO 4 PEOPLE
INGREDIENTS
- 1/4 teaspoon of whole peppercorns
- 3 or 4 whole cardamoms
- 2 small pieces of cinnamon sticks (about 1 inch in size)
- 3 cloves
- 1/4 teaspoon of whole cumin seeds
- 1/4 teaspoon of whole fennel seeds
- 1 kg chicken cut into small pieces
- 2 big onions sliced thinly
- 1/2 a cup (250 ml cup) of yogurt
- 1/2 tablespoon of ginger paste
- 1/2 tablespoon of garlic paste
- 3/4 teaspoon of turmeric powder
- 1 and a 1/2 teaspoon of cumin powder
- 1 and 1/2 teaspoon of red chili powder
- 1 teaspoon of freshly ground black pepper powder
- 1/2 a teaspoon of garam masala powder
- 1/2 cup (250 ml cup) of finely chopped fresh coriander coriander leaves
- 3 tables of cooking oil (oils like coconut oil, olive oil or sunflower oil can be used)
- Salt to taste
METHOD
- Prepare a marinade by mixing together the yogurt, red chili powder, turmeric powder, cumin powder, pepper powder, ginger garlic paste and required amount of salt.
- Marinate the chicken in this marinade for 2 hours.
- Heat oil in a thick bottomed vessel, over a medium heat. Into the vessel, add the spices (pepper corns, cardamom, cloves, cinnamon sticks, cumin seeds and fennel seeds) and fry them for about 30 seconds.
- Add the finely chopped onion pieces into it and sauté until soft. It may take around 8 to 10 minutes.
- Add the marinated chicken pieces into the sautéed onion and mix gently. Cover and cook for 20 minutes in low heat. Give a gentle stir in between.
- After 20 minutes, add the garam masala powder and mix. Check the amount of salt, if needed add more. Cover it and cook for another 10 minutes.
- After 10 more minutes, open it and continue cooking it in low flame for another 5 minutes, so that the gravy will become thick. Stir it gently in between so that the chicken won’t stick and get burned at the bottom of the pan. Add coriander leaves, mix well and switch off the stove. Serve it hot.
NOTE
You can add a little bit more red chili powder and pepper powder if you like spicier food.
The recipe tastes good if you marinate if for 2 hours, but if you run out of time at least keep it for 1 hour before cooking it.
After adding the coriander leaves you can simmer it for 5 or more minutes to make the recipe thicker.
STEP BY STEP PICTURES
Prepare a marinade by mixing together the yogurt, red chili powder, turmeric powder, cumin powder, pepper powder, ginger garlic paste and required amount of salt
Marinate the chicken in this marinade for 2 hours
Heat oil in a thick bottomed vessel, over a medium heat. Into the vessel, add the spices (pepper corns, cardamom, cloves, cinnamon sticks, cumin seeds and fennel seeds) and fry them for about 30 seconds
Add the finely chopped onion pieces into it
Sauté until soft. It may take around 8 to 10 minutes
Add the marinated chicken pieces into the sautéed onion and mix gently
Cover and cook for 20 minutes in low heat. Give a gentle stir in between
After 20 minutes, add the garam masala powder and mix. Check salt if needed add more. Cover it and cook for another 10 more minutes
After 10 more minutes, open it and continue cooking it in low flame for another 5 minutes, so that the gravy in it will become thick. Stir it gently in between so that the chicken won’t stick and get burned at the bottom of the pan
Add coriander leaves,
mix well and switch off the stove
Serve it hot
