Chicken is popular, versatile and economical with various health benefits. This dish is quick and easy to prepare with spices from the pantry. Pieces of chicken are simmered in an onion-tomato based spicy gravy that is combined with some sour cream at the end. It is well balanced with the heat from the spices, tart from the tomato and sour cream along with a pinch of sugar. Convenient to make during busy weeknights and tight schedules. Savoured with either lemon rice, plain rice, naan or rotis.
Highly nutritious, chicken has amazing health benefits. Rich source of protein, minerals like phosphorus and calcium that helps keep bones healthy. Presence of selenium prevents risk of arthritis and fights cancer. Promotes heart health, helps build muscle and relieves stress. Beneficial in managing and reducing weight. Also, preventing cataract and skin disorders. Try to eat chicken without the skin as it is relatively low in fat.
Highly nutritious, chicken has amazing health benefits. Rich source of protein, minerals like phosphorus and calcium that helps keep bones healthy. Presence of selenium prevents risk of arthritis and fights cancer. Promotes heart health, helps build muscle and relieves stress. Beneficial in managing and reducing weight. Also, preventing cataract and skin disorders. Try to eat chicken without the skin as it is relatively low in fat.
Restaurant-Style Chicken Masala
(Serves 6)
Ingredients:
1 kg whole chicken (de-skinned and cut into pieces)
2 large potatoes (peeled and quartered)
1 bay leaf
2 cinnamon sticks (1.5-inch each)
4 cloves
2 green cardamoms
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon pepper powder
1 teaspoon chilli powder
2 tablespoons Suhana chicken masala
1 teaspoon Everest garam masala powder
1 teaspoon dried fenugreek leaves (kasuri methi)
1/2 cup sour cream
2 tablespoons oil
1 cup hot water
a pinch of sugar
a dab of butter
salt
Grind to a fine paste with very little water
1/2 cup fried brown onions
4 long green chillies
1 large tomato
6 large cloves of garlic
1-inch ginger
Method:
Heat oil in a pan, add the bay leaf, cinnamon sticks, cloves and green cardamoms. Stir in the ground paste and cook well. Mix in the spice powders (except the garam masala powder and dried fenugreek leaves). Rinse the blender jar with some water and add to the pan.
Incorporate the chicken pieces, cover and cook on medium heat until chicken is partially done. Pour in a cup of hot water to adjust the consistency of the gravy. Add the potatoes, cover the pan slightly ajar and let them cook.
When potatoes are almost tender, crush the dried fenugreek leaves between the palms of your hands and add to the gravy along with sour cream. Sprinkle the garam masala powder. Check seasonings, add a pinch of sugar and salt. Garnish with chopped coriander leaves.
Serve hot with a dab of butter paired with either lemon rice, plain rice, naan or rotis.
Note:
(Serves 6)
Ingredients:
1 kg whole chicken (de-skinned and cut into pieces)
2 large potatoes (peeled and quartered)
1 bay leaf
2 cinnamon sticks (1.5-inch each)
4 cloves
2 green cardamoms
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon pepper powder
1 teaspoon chilli powder
2 tablespoons Suhana chicken masala
1 teaspoon Everest garam masala powder
1 teaspoon dried fenugreek leaves (kasuri methi)
1/2 cup sour cream
2 tablespoons oil
1 cup hot water
a pinch of sugar
a dab of butter
salt
Grind to a fine paste with very little water
1/2 cup fried brown onions
4 long green chillies
1 large tomato
6 large cloves of garlic
1-inch ginger
Method:
Heat oil in a pan, add the bay leaf, cinnamon sticks, cloves and green cardamoms. Stir in the ground paste and cook well. Mix in the spice powders (except the garam masala powder and dried fenugreek leaves). Rinse the blender jar with some water and add to the pan.
Incorporate the chicken pieces, cover and cook on medium heat until chicken is partially done. Pour in a cup of hot water to adjust the consistency of the gravy. Add the potatoes, cover the pan slightly ajar and let them cook.
When potatoes are almost tender, crush the dried fenugreek leaves between the palms of your hands and add to the gravy along with sour cream. Sprinkle the garam masala powder. Check seasonings, add a pinch of sugar and salt. Garnish with chopped coriander leaves.
Serve hot with a dab of butter paired with either lemon rice, plain rice, naan or rotis.
Note:
- For Lemon Rice recipe, click here.
