Recipe by LilKiwiChicken
Another of my Indian cooking class tutor's recipes. I have a grinder so grind the seeds to make powder as stated, otherwise using store-brought powder is fine. With the chicken, you can easily substitute boneless.
Top Review by Dr. Jenny
We enjoyed the masala chicken recipe. It had nice flavor and came out and tender and juciy. I used bone-in chicken breasts and trimmed away the skin. The bone in really does add to the flavor. We served over basmati rice and with Recipe #24856 as a side dish. Thanks!
- 5 tablespoons oil
- 1 large onion, sliced finely
- 1 tablespoon garlic, crushed
- 1 tablespoon ginger, crushed
- 1 teaspoon cumin seed
- 1 kg skinless chicken, bone in (drums or thighs)
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 teaspoon turmeric
- 4 tablespoons curry powder (to taste)
- 1 teaspoon chili powder (optional)
- 1⁄2 cup water, if needed
- coriander leaves, to taste
Directions See How It's Made
- Heat oil in a large pan and saute garlic, onion, ginger and cumin seeds for about 2 or 3 minutes, taking care that nothing burns.
- Add chicken, mix well and fry for 5-6 minutes.
- Add coriander powder, cumin powder, turmeric and chili powder (if using) and saute for about 3 minutes. Cover and leave for 5 minutes.
- Add in the curry powder and fry for 5 minutes.
- Add water if needed. This depends on how much gravy you want. Cover and let the chicken cook, stirring occasionally.
- When done, stir in chopped coriander leaves and serve with rice or naan.