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