| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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Ingredients
For Marination
- 800 g boneless and skinless bite-sized chicken pieces
- 1 cup plain yoghurt
- 1½ tbsp garlic minced
- 1 tbsp ginger grated
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp Kashmiri chilli
- 1 tsp salt
For the Masala Gravy
- 2 tbsp of vegetable/canola oil
- 2 tbsp butter
- 1 Large onion finely chopped
- 1½ tbsp garlic finely grated
- 1 tbsp ginger finely grated
- 1½ tsp garam masala
- 1½ tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 400 g tomato purée
- 1 tsp Kashmiri chilli
- 1 tsp red chilli powder
- 1 tsp salt
- 1¼ cups thick cream
- 1 tsp brown sugar
- ¼ cup water if needed
- 4 tbsp fresh coriander to garnish
Ingredients
For Marination
For the Masala Gravy
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Instructions
- Take a bowl and add the marination ingredients such as yoghurt, minced garlic, grated ginger, garam masala, turmeric powder, cumin powder, red Kashmiri chilli powder and salt. Mix the ingredients and add the chicken pieces. Coat them well in the mixture. Let the chicken rest for 10 minutes. You can also marinate the chicken overnight and use it for this recipe.
- Take a large skillet pan. Add oil and heat it on medium flame. Add the chicken pieces and fry each side for 3 minutes until they turn golden brown. Make sure to add two or three pieces only at a time.
- In the same pan, melt the butter. Add onions and sauté them until they turn golden brown. Scrape any bits that are stuck to the bottom of the pan. Add ginger, garlic, and sauté for a few minutes. Then add cumin powder, turmeric powder, and coriander powder and garam masala. Mix until fragrant. Then add the tomato puree, chilli powder and salt. Let the gravy simmer for 10-15 minutes. Add the cream and sugar and stir the mixture.
- Once the gravy thickens, add the chicken pieces and its juices. Cook for 8-10 minutes or until the chicken is cooked thoroughly. If needed, pour little water if the sauce is too thick. Take the pan off the stove. Let it rest. Then garnish with coriander leaves and serve hot with basmati rice.
Recipe Notes
Recipe Tip You can prefer to grill the marinated chicken on a skewer to add more smoky taste to your recipe.
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