Restaurant style chicken masala curry|chicken curry recipe|Chicken gravy|#food|#ssrecipes|shetty's

 

   EVERYDAY CHICKEN MASALA/CURRY


CHICKEN MASALA RECIPE|HOW TO MAKE CHICKEN MASALA RECIPE. 


CHICKEN MASALA

HOW TO MAKE CHICKEN MASALA| RESTAURANT STYLE CHICKEN MASALA RECIPE WITH STEP BY STEP .

There are certain recipes which always remain our favorites and we can never be tired of cooking them over and over again. One such favorite recipe that I cook often and is enjoyed by my family and friends is the Spicy Chicken Masala Curry. Its better than any restaurant recipe. This chicken curry recipe is not a fancy one, very simple, straightforward and quick to make.

Making Restaurant Style  Chicken Masala or Murgha Masala has never been easier. This recipe is authentic, and the flavors are mind blowing. Serve it with butter Naan and rice!

Chicken Masala is a dish of marinated chicken in a spicy curry. 

Type of dish : Curry

Course.          :Main course 

Serving temperature: Hot/little cool 

Origin.          :India


This is chicken curry for beginners and bachelors, it is very easy and delicious recipe and can be using using ingredients easily available at home.

Chicken masala recipe with video &step by step photos -one of the most simple, home style Indian chicken recipe for beginners or bachelors.

This chicken masala goes great with rice,roti,naan,Mangalorean neer dosa or plain paratha.

If you prefer a more gravy version, you can less water quantity to the chicken.

You can also add coconut paste to get a rich gravy.


ALSO REFER QUICK VIDEO PRESENTATION OF THIS RECIPE👇



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EVERYDAY CHICKEN MASALA/CURRY
 
PREP TIME
COOK TIME
TOTAL TIME
 
An easy Indian chicken masala dish that you can make at home with a few pantry staples makes for a great weeknight meal along with rice or flatbreads.

Author: 
Recipe type: Main Course
Cuisine: Indian
Serves: 3-4

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YOU WILL NEED: Chicken Masala Ingredients Chicken – 500 grams
Curd – 3 tbsp.
Turmeric powder -1.5tsp Tomato – 2 Ginger garlic paste – 3 teaspoon Coriander leaves
Soaked cashew 10 to 15 Oil – 3 tbsp. spoon
Finely chopped onion – 2 Chili powder – 2 teaspoon Coriander powder – 1½ teaspoon Cumin powder –1/2 teaspoon Garam masala –1 teaspoon Salt to taste
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1 Marinate chicken pieces in ginger garlic paste, turmeric powder, curds and salt for 30 mints.

2 While the chicken pieces are marinating, make a paste of cashewnuts tomato and coriander leaves. Keep aside.

3. Heat 3 tbsps. of oil in a cooking vessel. Add the onions and sauté till pink. Add ginger-garlic paste and sauté further for another 3-4 minutes on medium heat.

4. Add ground masala  paste and sauté well on medium flame.

5 Add coriander powder, cumin powder, red chili powder and turmeric powder and combine well and fry for another minute.

7  Add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 15 to 18  minutes.

8  Add a cup of water for more gravy consistency. Cook till chicken pieces are soft and
you get the desired curry consistency. Add salt to taste and garam masala.

9. Close the lid and cook for 2 to 3 mins and switch off the flame.

9 Garnish with fresh coriander leaves.

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