Now to the recipe…. Ingredients: For marination: 300 gms of boneless chicken washed & cut in cubes 1 & ½ tablespoon of curd (yogurt) ½ teaspoon ginger paste ½ teaspoon garlic paste ¼ teaspoon turmeric ½ teaspoon of red chilli powder (or to taste) 1 tablespoon of lemon juice salt & black pepper to taste For Gravy: 2 bay leaves 1 green cardamom 2-3 cloves 4-5 whole black pepper seeds ¼ inch stick of cinnamon (or to taste) small piece of mace (Javitri) 1 medium sized onion finely chopped 2 medium sized tomatoes finely chopped 1 teaspoon ginger paste 1 teaspoon garlic paste ¼ teaspoon turmeric 2 tablespoon of tomato paste 1 tablespoon of coriander powder ½ teaspoon of red chilli powder (or to taste) ½ teaspoon of cumin seeds powder ¼ teaspoon of garam masala some finely chopped coriander leaves for garnishing 2 tablespoon of oil for cooking
Method:
Mix all the ingredients mentioned under “For marination” & mix well. Marinate the chicken for 30-60 mins.
In a vessel heat the oil & once hot add bay leaves, green cardamom, cloves, black pepper seeds, cinnamon & mace. Give a quick stir & then add the onions. Once the onions turn translucent pink add ginger garlic paste & cook till raw garlic smell disappears Then add the tomatoes. Mix, cover & cook till the tomatoes turn soft
Add turmeric & salt, mix. Now add the tomato paste, red chilli powder, cumin seeds powder & coriander powder. Mix well & allow to cook till oil starts separating from the onion tomato masala mixture. Now add the chicken & mix really well.
Add a cup of water, cover & cook till chicken is thoroughly cooked. Adjust the quantity of water depending on the consistency of gravy desired. Finally add the garam masala & coriander leaves & mix. That’s it our Boneless Chicken Masala is ready, Serve it hot with Rice/Naan/Roti/Indian bread of your choice.
Happy Cooking!! Shweta
