Chicken Masala

Another one from Anthony’s Kitchen, I am becoming a great fan of his cooking 😉

  • Chicken – Prefer chicken with bones for this preparation, clean with salt & lemon
  • Onion – Prefer RED, One large finely chopped (too much onion will give a sweetish dish)
  • Fresh Garlic – 5 big pod, crushed coarsly
  • Fresh Ginger – 1 inch, crushed coarsly
  • Jeera, Dhaniya, Chilly, dhaniya powder
  • Bay leaf – 2 or 3
  • Chicken masala (MDH/Everest)
  • Green Chilly – 2 or 4 , slice it into two
  • Tomato – 1 big or 2 small , chopped it fine
  • Potato – 1 , cut it into 4 pieces

-Heat oil (4 TBS, just enough to cover the onions) in a kadhai or a frying pan.
-When hot, add the bayleaves and after a few seconds the onions and green chilli, Lower heat.
-Fry the onions in low heat still they turn slight golden brown.
-Now add the ginger garlic paste and stir/mix well.
-When oil and mixture separates (will take about 30-40 seconds), Add the masalas -dhania, jeera, turmeric, red chilli.(Don’t add chicken masala now).
-Mix well and fry for 10-15 seconds and add a little water, about 2 TBS, Stir so that masala don’t stick to pan, and add the chicken.
-Cover the pan and increase the heat.
-After 5 minutes, open the pan and mix well.
-Put the potatoes and tomatoes and cover the lid and let the chicken cook in low heat till potatoes are cooked, Stir occasionally.
-When potatoes & chicken are cooked, add one and half cup of boiling water.
-Increase the heat, Mix well, and cook for 5 minutes with lid open, Add the Chicken masala &Salt to taste.
-Cook for 3-4 minutes and garnish with corianders.  

Thanks !! Original recipe from


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