बहुत ही टेस्टी चटपटा ढाबा स्टाइल चिकन मसाला

Ingredients

• 1 kg Chicken (leg pieces) (cut into bite‑size pieces, skinless preferred)
• 1.5 tsp Salt (adjust to taste)
• 100 ml Vegetable Oil (for frying)
• 1 piece Bay Leaf (whole)
• 1 piece Large Green Cardamom (whole)
• 4 pieces Cloves (whole)
• 1 piece Cinnamon Stick (about 2 inches long)
• 4 pieces Small Green Cardamom (whole)
• 5 pieces Garlic Cloves (crushed)
• 300 g Onion (thinly sliced)
• 100 g Ginger‑Garlic Paste (store‑bought or homemade)
• 0.5 tsp Turmeric Powder (ground)
• 2 tsp Kashmiri Red Chili Powder (mild, gives deep red colour)
• 150 g Tomato Paste (fresh) (blended ripe tomatoes, no added water)
• 1 tsp Coriander Powder (ground)
• 0.5 tsp Cumin Powder (ground)
• 1 tsp Kasuri Methi (dried fenugreek leaves)
• 100 g Fresh Yogurt (plain, not sour)
• 2 pieces Green Chilies (finely chopped, optional for extra heat)
• 1 tbsp Butter or Ghee (for finishing)
• 1 tsp Garam Masala Powder (homemade or store‑bought)
• 2 tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare Chicken

   Wash 1 kg chicken pieces thoroughly, cut into bite‑size leg pieces, pat dry and set aside in a bowl.

   Time: PT5M

2. Slice Onions

   Thinly slice 300 g onion (preferably into half‑rings).

   Time: PT5M

3. Make Fresh Tomato Paste

   Blanch ripe tomatoes, peel, remove seeds and blend to a smooth paste without adding water. Measure about 150 g.

   Time: PT10M

4. Gather Whole Spices

   Measure out bay leaf, large cardamom, cloves, cinnamon stick and small cardamom.

   Time: PT2M

5. Heat Oil

   Add 100 ml vegetable oil to the kadhai and heat over medium‑high flame until shimmering.

   Time: PT2M

   Temperature: high flame

6. Temper Whole Spices

   Add bay leaf, large cardamom, cloves and cinnamon stick. Sauté for about 30 seconds until fragrant.

   Time: PT30S

   Temperature: high flame

7. Add Garlic

   Add the crushed garlic cloves and sauté for 1 minute, stirring continuously.

   Time: PT1M

   Temperature: high flame

8. Fry Onions to Light Golden Brown

   Add the sliced onions and fry, stirring frequently, until they turn a light golden‑brown colour (about 8 minutes).

   Time: PT8M

   Temperature: high flame

9. Remove Excess Oil

   Scoop out roughly half of the oil from the kadhai and set aside for later tempering.

   Time: PT1M

10. Add Ginger‑Garlic Paste

    Stir in 100 g ginger‑garlic paste and cook for 2 minutes until the raw aroma disappears.

    Time: PT2M

    Temperature: medium flame

11. Add Ground Spices

    Sprinkle 0.5 tsp turmeric and 2 tsp Kashmiri red chili powder. Stir and cook for 2 minutes on low flame to release colour and flavor.

    Time: PT2M

    Temperature: low flame

12. Add Tomato Paste & Salt

    Add the fresh tomato paste and 1.5 tsp salt. Cook, stirring, for about 5 minutes until the oil begins to separate from the masala.

    Time: PT5M

    Temperature: medium flame

13. Add Dry Herb Powders

    Stir in 1 tsp coriander powder, 0.5 tsp cumin powder and 1 tsp kasuri methi. Cook for 1 minute.

    Time: PT1M

    Temperature: medium flame

14. Introduce Chicken – High Heat

    Add the chicken pieces, increase flame to high and sauté for 2 minutes until the pieces start to turn opaque and release a few bubbles.

    Time: PT2M

    Temperature: high flame

15. Cook Chicken Without Water

    Reduce flame to medium, cover the kadhai and let the chicken cook in its own juices for 10 minutes, stirring once halfway.

    Time: PT10M

    Temperature: medium flame

16. Add Yogurt & Bring to Simmer

    Stir in 100 g fresh yogurt, increase flame to high for 1 minute to bring the mixture to a gentle boil, then cover and cook on medium flame for 5 minutes.

    Time: PT6M

    Temperature: high flame then medium flame

17. Final Simmer

    Turn flame to low, keep the pot covered and let the curry simmer for another 5 minutes so the flavors meld and the chicken becomes tender.

    Time: PT5M

    Temperature: low flame

18. Finish & Garnish

    Stir in 1 tbsp butter or ghee, 1 tsp garam masala, chopped green chilies and garnish with fresh cilantro. Mix gently and serve hot.

    Time: PT2M

Nutrition Facts

Calories

683

Protein

45 g

Carbohydrates

10 g

Fat

45 g

Fiber

2 g