Spicy Chicken Masala Gravy

It’s a spicy and flavorful masala chicken curry. This goes well with chapatti, roti, steamed rice, fried rice, idli and dosa.

Ingredients

Chopped Onions – 2 (big)

Chopped Tomato – 1 cup

Ginger Garlic Paste – 1 tsp

Coriander Powder – 1 tsp

Pepper Powder – 1 tsp

Cumin Powder – ½ tsp

Chopped Coriander Leaves

(To marinate)

Chicken Pieces – ½ kg

Yogurt – 3 tsp

Chilli Powder – 1 tsp

Turmeric Powder – ½ tsp

Salt to taste

(For Paste)

Cashew Nuts – 2 tsp

Milk – 5 tsp

(Dry Roast & Grind)

Cinnamon – 2 sticks

Curry Leaves – few

Cloves – 3

Oil – 1 tsp

Method

In a big bowl, marinate the chicken pieces with chilli powder, turmeric powder, salt and ginger garlic paste, and curd. Let it be for an hour.

In a blender, add cashew nuts and milk and then grind it as a coarse paste.

By mean time, heat oil in a pan. Then fry the ingredients which are under “dry roast and grind” and grind it as a coarse powder.

In a kadai, heat oil. Add onions and fry till it becomes mushy. Then add ginger garlic paste and saute it for few min.

Add tomatoes and let it cook for another 5 minutes. Now add coriander powder, cumin powder, pepper powder and combined well and fry for few minutes.

Switch off the flame and let it cool for few min then grind the cooked masala.

Heat oil in a kadai, add the marinated chicken and cook for about 10 min on medium flame.

Add the ground masala paste, cashew paste, and ground powder. Add some water for gravy consistency.

Cook until the chicken pieces become soft and absorbed well with spices.

Switch off the flame. Garnish with chopped coriander leaves.