Ingredients to make Restaurant Style Chicken Masala Curry-
Things required for marinating chicken-
– 1 kg boneless chicken, cut into 1-½ inch pieces
-1 teaspoon salt
-1 teaspoon Kashmiri red chilli powder
-½ teaspoon turmeric powder
-1 tbsp ginger garlic paste
-1 tablespoon lemon juice
To make gravy masala-
-2 tbsp whole coriander seeds
-4-5 cloves
-8-10 whole black peppers
-1 inch cinnamon stick
-3-4 whole green cardamoms
-1 teaspoon cumin
-1 tablespoon Kasoori Methi
To make curry-
-5 tbsp mustard oil
-2-3 whole dry red chillies
-1 cup chopped onion
-1 cup mashed tomatoes
-2-3 green chillies (half cut)
-2 teaspoon Kashmiri red chilli powder
-½ teaspoon turmeric powder
-1 teaspoon salt (or as per taste)
-½ cup plain curd beaten
-2 tbsp chopped coriander
How to make Restaurant Style Chicken Masala Curry-
To marinate chicken-
To marinate the chicken, first wash the chicken with water and take out the pieces in a big mixing bowl. Now add salt, red chilli powder, turmeric powder, ginger garlic paste and lemon juice in a bowl, mix well with the help of fingers and cover the chicken pieces and keep it aside. – Now to prepare chicken masala, add coriander seeds, cloves, black pepper, cinnamon, green cardamom, cumin and Kasuri methi in a pan and dry roast on low flame till it becomes aromatic and light brown (1-2 minutes). After this, remove the pan from the flame and let the contents cool for 5 minutes. After this, put them in a grinder and grind them finely and make a powder and keep it aside.
How to make Chicken Masala Curry-
To make Chicken Masala Curry, first of all heat 3 tablespoons mustard oil in a large wide pan on medium high flame. – Add marinated chicken in the pan and cook for 8-10 minutes. Turn the chicken several times while cooking. When the chicken becomes light brown, take out the chicken pieces in a plate and keep them aside. Now add 2 tablespoons oil in the same pan and heat it on medium high flame. When the oil is hot, add dry red chilli and onion. Cook for 8-10 minutes until the onion turns golden brown.
Keep stirring at regular intervals while cooking. Now add tomatoes and green chillies and cook for 3 minutes. Now add red chilli powder, turmeric powder, salt and the spice mixture we made earlier and cook for 2-3 minutes until the oil starts separating from the sides of the pan. – After this add curd to it and cook for 2-3 minutes. Now add the chicken pieces back to the pan and mix well. Lower the flame, cover the pan and cook for 20-25 minutes until the chicken is cooked well. While doing this, keep stirring the chicken occasionally. Now check the salt and add more if needed. Now make the gravy thin or thick as per your choice and cook for 2-3 more minutes. Finally, garnish the chicken gravy with green coriander and serve it hot.
