Chicken Masala
Ingredients
2 lbs boneless chicken thigh cut into 1-1½ 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 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon red chili powder
1 teaspoon garam masala powder
½-¾ teaspoon salt adjust as per taste
½ cup yogurt whisked
2 tablespoon cilantro chopped for garnish
½ cup water
Directions
Heat oil in a large, heavy-bottomed pan over medium heat. Add the cumin seeds and fry until they begin to sizzle.
Add the chopped onions and saute until they turn golden brown.
Add the minced garlic and grated ginger. Saute for one more minute.
Add the chopped tomatoes and tomato paste. Also, add the salt and powdered spices (coriander powder, turmeric powder, and red chili powder).
Mix well and let the tomatoes and spices cook until the oil begins to separate. This will take 5-6 minutes.
Add the chicken and mix well with the onion-tomato masala. Saute on medium heat for 3-4 minutes.
Add ½ cup water. Reduce the heat and cook covered on medium-low heat until the chicken is tender and cooked through – about 15 minutes. Stir occasionally.
Once the chicken is cooked, add the whisked yogurt and garam masala. Mix well. and simmer for 4-5 minutes.
Turn off the heat. Garnish with fresh cilantro and serve hot with rice or naan bread.
