Chicken Masala
A flavorful Indian dish made with tender chicken pieces cooked in a rich blend of spices and tomatoes.
Ingredients
- 2 lbs boneless chicken thighs (cut into 1 to 1½ inch pieces)
- 3 tablespoons oil
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 1 inch ginger (grated)
- 2 large tomatoes (finely chopped)
- 1 tablespoon tomato paste
- 1 teaspoon cumin seeds
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder (store-bought or homemade)
- ½ to ¾ teaspoon salt (adjusted to taste)
- ½ cup whisked yogurt
- 2 tablespoons chopped cilantro (for garnish)
- ½ cup water
Instructions
- Heat oil in a large heavy-bottomed pan over medium heat. Add cumin seeds and let them sizzle until fragrant.
- Add chopped onions and sauté until golden brown.
- Stir in minced garlic and grated ginger, cooking for about one minute.
- Add chopped tomatoes, tomato paste, salt, ground coriander, turmeric, and red chili powder. Cook for 5-6 minutes until oil separates.
- Add chicken pieces to the pan and mix well to coat.
- Pour in water, reduce heat to medium-low, cover, and let simmer for about 15 minutes.
- Stir in whisked yogurt and garam masala. Simmer for another 4-5 minutes.
- Turn off the heat, garnish with chopped cilantro, and serve hot.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days.