Chicken Masala (Interpretation from Transcript)

Ingredients

• 1 kg Chicken thighs (bone‑in, skinless) (Trim excess fat; cut into bite‑size pieces)
• 2 tablespoons Vegetable oil (Can use canola or sunflower oil)
• 2 medium Onion (Finely chopped)
• 1 tablespoon Ginger‑garlic paste (Freshly made or store‑bought)
• 200 grams Tomato puree (No added salt)
• 2 teaspoons Garam masala (Store‑bought or homemade blend)
• 1 teaspoon Red chili powder (Adjust to heat preference)
• 0.5 teaspoon Turmeric powder
• to taste Salt
• 2 tablespoons Fresh cilantro (Chopped, for garnish)

Instructions

1. Prepare Ingredients

   Trim the chicken, cut into bite‑size pieces. Finely chop onions, measure spices, and have the ginger‑garlic paste ready.

   Time: PT5M

2. Sauté Onions

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

   Time: PT6M

   Temperature: Medium heat

3. Add Ginger‑Garlic Paste

   Stir in the ginger‑garlic paste and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

4. Spice It Up

   Add turmeric, red chili powder, and half of the garam masala. Mix well and cook for another 30 seconds.

   Time: PT1M

   Temperature: Medium heat

5. Add Tomato Puree

   Pour in the tomato puree, stir, and let the mixture simmer for 4‑5 minutes until the oil begins to separate from the masala.

   Time: PT5M

   Temperature: Medium‑low heat

6. Cook Chicken

   Add the chicken pieces, season with salt, and stir to coat with the masala. Cover and simmer for 15‑18 minutes, stirring occasionally, until chicken is cooked through.

   Time: PT18M

   Temperature: Medium heat

7. Finish with Remaining Garam Masala

   Stir in the remaining garam masala and cook uncovered for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

8. Garnish and Serve

   Turn off the heat, garnish with chopped cilantro, and serve hot with rice, roti, or naan.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

8 g

Fat

28 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken thighs (bone‑in, skinless): Chicken breast, Turkey thigh
• Instead of Vegetable oil: Ghee, Clarified butter
• Instead of Onion: Shallots
• Instead of Ginger‑garlic paste: Minced ginger and garlic separately
• Instead of Tomato puree: Fresh blended tomatoes
• Instead of Garam masala: Curry powder (less authentic)
• Instead of Red chili powder: Paprika (milder)
• Instead of Turmeric powder: Saffron (expensive)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Fresh cilantro: Fresh parsley

Equipment Needed

• Large heavy‑bottomed skillet or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spatula or spoon
• Measuring spoons
• Small bowl (for paste) (optional)

Critical Steps — Do Not Skip

• Sauté onions until golden – this builds the flavor base.
• Cook until the tomato masala releases oil – indicates spices are properly cooked.
• Ensure chicken reaches an internal temperature of 165°F (74°C).

Chef Tips from the Video

• Use a heavy‑bottomed skillet to prevent scorching of the spices.
• For extra aroma, finish with a drizzle of ghee just before serving.
• Freshly ground spices give a brighter flavor than pre‑ground store versions.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze for up to 2 months; thaw before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken with a little salt and half the spices for 30 minutes before cooking for deeper flavor.
• The masala can be prepared a day ahead and refrigerated.