ಬಾಯಿ ನೀರೂರಿಸುವ ಚಿಕನ್ ಫ್ರೈ.. ಬಾಯಿ ಚಪ್ಪರಿಸಿಕೊಂಡು ತಿನ್ನುವಷ್ಟು ರುಚಿ

Ingredients

• 500 g Chicken Thighs, boneless, skinless (cut into bite‑size pieces)
• 1 large Onion (finely chopped)
• 200 g Tomato Puree (or blended fresh tomatoes)
• 4 pieces Garlic Cloves (minced)
• 1 inch Fresh Ginger (peeled and minced)
• 2 pieces Green Chilies (slit lengthwise, seeds removed for less heat)
• 1/4 cup Fresh Coriander (Cilantro) Leaves (roughly chopped)
• 2 tablespoons Fresh Mint Leaves (chopped, optional for extra freshness)
• 100 g Plain Yogurt (full‑fat, at room temperature)
• 2 tablespoons Vegetable Oil (high smoke‑point oil)
• 1 teaspoon Salt (or to taste)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 2 teaspoons Coriander Powder
• 1 teaspoon Garam Masala
• 1 tablespoon Lemon Juice (freshly squeezed)

Instructions

1. Prepare and Marinate Chicken

   Place chicken pieces in a bowl, add yogurt, half the salt, half the turmeric, and a pinch of red chili powder. Mix well, cover, and let rest for 10 minutes at room temperature.

   Time: PT10M

2. Finely Chop Aromatics

   While the chicken marinates, finely chop the onion, mince garlic and ginger, and slice the green chilies lengthwise.

   Time: PT5M

3. Sauté Onions

   Heat oil in the skillet over medium heat. Add the chopped onion and sauté until golden brown, about 5‑6 minutes.

   Time: PT6M

   Temperature: Medium

4. Add Garlic, Ginger, and Chilies

   Stir in minced garlic, ginger, and sliced green chilies. Cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

5. Incorporate Spices and Tomato Puree

   Add the remaining turmeric, red chili powder, coriander powder, and garam masala. Stir quickly, then pour in the tomato puree. Cook for 4 minutes, allowing the oil to separate from the masala.

   Time: PT4M

   Temperature: Medium

6. Cook the Chicken

   Add the marinated chicken pieces to the skillet. Stir to coat each piece with the masala. Cook uncovered for 8‑10 minutes, stirring occasionally, until the chicken is browned on all sides.

   Time: PT10M

   Temperature: Medium‑High

7. Simmer in Sauce

   Add ½ cup water (or chicken broth) to the pan, bring to a gentle boil, then reduce heat to low. Cover and simmer for 10 minutes until the chicken is fully cooked and tender.

   Time: PT10M

   Temperature: Low

8. Finish with Fresh Herbs and Lemon

   Stir in chopped coriander, mint leaves, and lemon juice. Turn off the heat and let the dish rest for 2 minutes.

   Time: PT2M

9. Serve

   Transfer the chicken masala to a serving bowl and enjoy with steamed rice, naan, or roti.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

20 g

Fiber

2 g