South Indian Chicken Masala

Ingredients

• 1.2 kg Chicken thighs (bone‑in, skinless) (Trim excess fat; cut into 4‑5 cm pieces)
• 2 large Onions (Finely sliced)
• 2 medium Tomatoes (Pureed or finely chopped)
• 6 pieces Garlic cloves (Minced)
• 2 cm Ginger (Fresh, grated)
• 2 pieces Green chilies (Slit lengthwise; adjust to heat preference)
• 12 sprigs Curry leaves (Fresh)
• ½ tsp Turmeric powder
• 1 tsp Red chili powder (Adjust for spice level)
• 2 tsp Coriander powder
• ½ tsp Garam masala
• 200 ml Coconut milk (Full‑fat for richness)
• 3 tbsp Vegetable oil
• to taste Salt
• 2 tbsp Fresh coriander leaves (Chopped for garnish)

Instructions

1. Prepare the aromatics

   Slice the onions thinly, puree the tomatoes, mince garlic, grate ginger, and slit the green chilies. Set aside.

   Time: PT10M

2. Temper the spices

   Heat 3 tbsp oil in the skillet over medium heat. Add the curry leaves and let them sizzle for 10 seconds, then add the sliced onions.

   Time: PT5M

   Temperature: Medium heat

3. Sauté onions until golden

   Cook the onions, stirring frequently, until they turn deep golden brown (about 8‑10 minutes). This step builds the base flavor.

   Time: PT10M

   Temperature: Medium heat

4. Add ginger, garlic, and chilies

   Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for 1‑2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium heat

5. Incorporate ground spices

   Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook for another 2 minutes to roast the spices.

   Time: PT2M

   Temperature: Medium heat

6. Add tomato puree

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

   Time: PT5M

   Temperature: Medium heat

7. Introduce chicken

   Add the chicken pieces to the masala, stir to coat evenly. Cook for 5 minutes, allowing the chicken to sear slightly.

   Time: PT5M

   Temperature: Medium‑high heat

8. Simmer with coconut milk

   Pour in 200 ml coconut milk, add a pinch of garam masala, and mix. Reduce heat to low, cover, and let it simmer for 15 minutes until the chicken is tender and the gravy thickens.

   Time: PT15M

   Temperature: Low heat

9. Finish and garnish

   Taste and adjust salt. Sprinkle chopped fresh coriander leaves on top and turn off the heat.

   Time: PT1M

Nutrition Facts

Calories

420

Protein

28 g

Carbohydrates

8 g

Fat

30 g

Fiber

2 g