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We hope you got benefit from reading it, now let’s go back to chicken curry masala recipe. To cook chicken curry masala you need 23 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Chicken Curry Masala:
- Take 200 Grams Chicken
- Provide 1 Onion (grated)
- Take 4 Cloves Garlic (grated)
- Prepare 1 Ginger (grated) Slice
- You need To Taste Salt
- Provide 1/2 Tablespoon Cumin powder
- Provide 1/2 Tablespoon Coriander powder
- Get 1/2 Tablespoon Mango powder
- Use 1/2 Tablespoon Garam masala
- Prepare 1/2 Cup Yoghurt
- You need 4 Tablespoons Cooking oil
- Provide 2 Spring onions
- You need 1/2 Tablespoon Mustard seeds
- Take 7 Curry leaves
- Use 1 aniseed Star
- Provide 2 red chilli Dried
- You need 1/2 Tablespoon Red chilli powder
- You need To Taste Salt
- Take 1/2 Tablespoon Turmeric powder
- Prepare 1 Tomato (chopped)
- Prepare 1 Green Chilli (finely chopped)
- Get 1 Ginger (finely chopped) Slice
- Take 2 Cloves Garlic (finely chopped)
Steps to make Chicken Curry Masala:
- Mix all the ingredients mentioned in marinate category well and marinate the chicken pieces in the mixture and keep overnight in refrigerator for 24 hours. This tastes best when marinated for long. Alternatively can be marinated for about 4 hours. The longer, the better.
- Cut the spring onions in fine rounds and fry them until brown and crispy in the oil on medium flame. Remove the fried onions (without the oil) and keep aside.
- Add mustard seeds, dried red chilli and curry leaves to the oil on medium flame and then add star anise after 5 seconds. Add garlic and sauté for a minute.
- Add chopped tomatoes, green chillis and ginger to the pan and mix well. Add salt, red chilli powder and turmeric powder and let it cook till the tomatoes become soft. Add half a cup of water and bring it to a boil. Skip adding water if you don't want much curry.
- Now add the marinated chicken to the pan and mix really well. Cover and let cook for 15 minutes. Remove cover and let cook on medium flame for another 5 minutes. Turn off the heat, garnish with fried onions and serve hot with jeera/plain rice.
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