Indian Chicken Masala Food

CHICKEN MASALA

Steps:

• Clean and wash chicken well. Drain completely so no water remains.
• Marinate with ginger garlic paste, turmeric, red chilli powder, salt, yogurt, chicken masala or garam masala.
• Cover & set aside for about 45 mins to 1 hour. It can also be left overnight in the refrigerator.
• Heat oil in a pan or pot. Saute cloves, cinnamon, cardamoms and bay leaf in hot oil for a min. You can also add curry leaves if you have.
• Next add in green chilies and onions. Saute them until the onions turn completely golden.
• Add ginger garlic paste and saute until the raw smell goes off.
• Pour the tomato puree. Then add salt, red chili powder and garam masala as well.
• Saute this very well until the mixture begins to leave the pan.
• At this stage you can also see oil getting separated from the mixture.
• Add marinated chicken and saute for 4 to 5 mins on a medium flame.
• Turn the flame to completely low and cook covered for 5 mins.
• Turn the chicken pieces and mix everything well. Add coriander leaves or mint leaves and give a stir.
• Cover the pan again and continue to cook on a low heat until chicken is completely cooked to soft and tender. Chicken gets cooked in its own moisture, so don't need to add water.
• Add half tsp more garam masala and chilli powder while cooking the tomato puree.
• Add little hot water or coconut milk to make a gravy. Cook until the gravy turns thick.
• Serve hot with steamed rice, roti, sliced onion wedges and lemon.

INDIAN CHICKEN TIKKA MASALA

Steps:

• Combine tomatoes, yogurt, garlic, and ginger in a blender and process until smooth.
• Heat oil in a large frying pan over medium heat. Add onion and fry until soft, 3 to 4 minutes, stirring constantly. Stir in curry paste and fry until fragrant, 1 minute more, stirring once or twice. Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper. Remove pan from heat.
• Mix water and flour together in a bowl. Stir into the chicken mixture in the frying pan. Return pan to the heat and bring to a boil, stirring constantly, about 5 minutes. Reduce heat to low, cover, and cook until thickened, about 15 minutes more. Sprinkle with cilantro and serve immediately.

INDIAN CHICKEN MASALA

Steps:

• Marinate and grill chicken. Add all the ingredients of the marinade into a mixing bowl, add to it the cut chicken and mix well. You can prepare this mixture up to 24 hours ahead of cooking and keep it covered in the fridge. Line the marinated chicken on a grilling oven rack lined with a baking tray and bake for 25-30 minutes in a 220°C preheated oven. Then place under the broiler to get the grill marks, which will add a tandoori oven like effect.
• Make sauce. In a large pot over medium to high heat, addthe oil and sauté the garlic, onion and ginger for 3-4 minutes before adding the tomato paste. Fry for a minute before adding the water, tomato juice, salt and pepper. When it reaches to a boil, we add the grilled chicken and the cooking cream. Bring it to another boil and leave to simmer for 10 minutes. Remove from heat and add the butter. Let it melt completely before serving the dish, garnish with fresh coriander and slices of red chili.

AUTHENTIC CHICKEN TIKKA MASALA

Steps:

• Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
• Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Place chicken strips on the prepared baking sheet, leaving space between each piece, and bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside.
• Heat vegetable oil in a large skillet over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic, ginger, and green chiles and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir tomatoes, tomato paste, and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
• Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander, and turmeric into the tomato mixture. Mix in the cooked chicken, add cream, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with cilantro.

GARAM MASALA CHICKEN

Steps:

• Heat oil in skillet on medium-high heat. Cook chicken 3 minutes or until lightly browned. Turn chicken. Add green onions. Cook and stir onions 2 minutes longer.
• Stir in tomatoes, garlic salt and water. Sprinkle 1 1/2 teaspoons of the garam masala over chicken and vegetables. Bring to boil. Reduce heat,cover and simmer 10 minutes, stirring occasionally or until chicken and vegetables are tender.
• Stir remaining 1/2 teaspoon Garam Masala into skillet. Bring to a boil. Reduce heat. Cook 5 minutes longer, stirring occasionally.

CHICKEN MASALA CURRY

Steps:

• Heat the vegetable oil in a dutch oven or other large pot.
• Cook the onions over medium heat until softened.
• Add garlic and ginger, continue to cook until fragrant and softened.
• Remove from heat, add Curry powder, cumin, and coriander.
• Pour 1/2 cup water into a blender. Add cooked vegetables and blend on high until very, very smooth. Add additional water if necessary.
• Pour sauce back into pot and stir in tomato paste and Chilis, if using.
• Cover and cook for at least 30 minutes, but no more than an hour. -Note- Sauce will bubble and gloop violently all over your range if you do not cover.
• Add chicken pieces, cook until tender and 160 - 170 degrees F.
• Remove from heat, stir in cilantro and yogurt and serve over rice.

MASALA CHICKEN

Steps:

• 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.