Chicken Masala

Ingredients

• 500 g Chicken Thighs, boneless, skinless (cut into bite‑size pieces)
• 2 medium Onion (finely sliced)
• 2 medium Tomato (chopped)
• 4 pieces Garlic cloves (minced)
• 1 inch Fresh ginger (peeled and minced)
• 2 pieces Green chilies (slit lengthwise)
• 2 tablespoons Chicken Masala Powder (store‑bought or homemade)
• 0.5 teaspoon Turmeric Powder (ground)
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1 teaspoon Coriander Powder (ground)
• 1 teaspoon Cumin Seeds (whole)
• 10 pieces Curry Leaves (fresh)
• 3 tablespoons Vegetable Oil (neutral oil)
• to taste Salt
• 1 cup Water
• 2 tablespoons Fresh Cilantro (chopped for garnish)

Instructions

1. Prepare Ingredients

   Finely slice the onions, chop the tomatoes, mince the garlic and ginger, and slit the green chilies. Cut the chicken into bite‑size pieces.

   Time: PT10M

2. Heat Oil and Temper Spices

   Add oil to the skillet over medium heat. Once hot, add cumin seeds and fresh curry leaves. Fry for about 30 seconds until aromatic.

   Time: PT2M

   Temperature: Medium heat

3. Sauté Onions

   Add the sliced onions to the skillet. Stir continuously and cook until they turn golden brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Add Aromatics

   Stir in the minced garlic, ginger, and slit green chilies. Sauté for 1 minute until the raw smell disappears.

   Time: PT1M

   Temperature: Medium heat

5. Cook Tomatoes

   Add the chopped tomatoes and cook, stirring occasionally, until they soften and oil begins to separate, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Add Spice Powders

   Sprinkle in the chicken masala powder, turmeric, red chili powder, coriander powder, and salt. Mix well and cook for 1 minute to toast the spices.

   Time: PT1M

   Temperature: Medium heat

7. Introduce Chicken

   Add the chicken pieces to the masala mixture. Stir to coat the chicken evenly with the spices. Cook for 2 minutes, allowing the chicken to sear slightly.

   Time: PT2M

   Temperature: Medium heat

8. Simmer Until Done

   Pour in 1 cup of water, increase heat to bring to a boil, then reduce to a low simmer. Cover with a lid and cook for 15 minutes, or until the chicken is tender and the gravy thickens to desired consistency.

   Time: PT15M

   Temperature: Low simmer

9. Finish and Serve

   Turn off the heat. Garnish with chopped fresh cilantro. Serve hot with rice, chapati, or dosa.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Thighs, boneless, skinless: Chicken breast
• Instead of Green chilies: Serrano pepper
• Instead of Chicken Masala Powder: Garam masala
• Instead of Red Chili Powder: Paprika
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Fresh Cilantro: Fresh parsley

Equipment Needed

• Large Skillet or Kadai
• Sharp Chef’s Knife
• Cutting Board
• Wooden Spoon or Spatula
• Measuring Spoons
• Small Bowl
• Lid for Skillet

Critical Steps — Do Not Skip

• Tempering the cumin seeds and curry leaves without burning them
• Cooking the onions to a deep golden color for flavor depth
• Ensuring the chicken is fully cooked through during the simmer step

Chef Tips from the Video

• Use fresh curry leaves for authentic aroma; dried leaves lose flavor quickly.
• For extra depth, add a tablespoon of coconut milk at the end of cooking.

Troubleshooting

Storage

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

Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw overnight before reheating.

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

Make-Ahead Tips

• Prepare the spice mix and store in an airtight jar for up to 1 month.
• Chop onions and tomatoes a day ahead and keep refrigerated.