Chicken masala recipe (semi gravy)

Step 1:

You will need

• 2 pound chicken
• 3 medium onions
• 2 medium tomatoes/ 2 Tbsp tomato paste
• 3Tbsp vegetable oil
• 2 green chillies
  
• 2 Tbsp ginger garlic paste
• some salt
• 1 cup (100gm) chicken masala powder or (½ tsp turmeric powder, 3 tsp chilli powder, 1 tsp coriander powder, 2 Tbsp cumin powder, 1 tsp garam masala powder)
• 1 cup water
  
• ½ bunch of coriander leaves for garnish

Step 2:

Chop

Peel and finely chop 3 onions, then 2 tomatoes.Finally, cube the chicken into bite-sized pieces, season with a little salt and also put to one side.
Then chop 2 green chillies.

HANDY HINT
Use a scissor to cut chillies or dip your fingers in oil before you do this to stop the chilli juices from stinging your fingers.

Step 3:

Start frying

Put a large non-stick frying pan over a medium heat. Add
3 tablespoons of vegetable oil

Add the 3 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions turn light golden brown. Stir frequently to stop the onions burning.

Step 4:

Ginger and garlic

Now add 2 tbsp of ginger and garlic paste. Stir well for a couple of minutes.

Step 5:

Spices

Add 1 cup of chicken masala powder or (½ tsp turmeric powder, 3 tsp chilli powder, 1 tsp coriander powder, 2 Tbsp cumin powder, 1 tsp garam masala powder) and fry for 5 minutes over low heat, stirring frequently.

Step 6:

Tomatoes

Add the finely chopped tomatoes fry for 2 minutes.

Step 7:

Cook the chicken

Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Stir in some salt. Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done.

When using pressure cooker just wait for 5 whistles and turn the heat off. After few minutes open the lid and cook the chicken till it becomes semi gravy.
Step 9:

Garnish

Finely chop the coriander and save a couple of good leaves to garnish. Now stir in the coriander to finish the dish.

Step 10:

Serve

Lay the corriander leaves onto the curry and serve

Hint:

For a weaker curry flavour, add 1 cup of water or 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes. This will reduce the spiciness and give some curry too. Enjoy with rice, chapathi or with ur favourite dish....