Simple Chicken Masala | சிக்கன் மசாலா

Simple Chicken Masala is easy, flavorful and delectable. Most of the Non-vegetarian recipe involves more time than the regular vegetarian cooking. But, this chicken curry masala needs very less time than any other chicken curry with no comprising taste. 

This is a great accompaniment to Indian bread Varieties (Naan, Rotis, Paratha), Rice Varieties(Pulao) and even with Idli/Dosa. I got this recipe from my friend Sheeba, this was the first & only non-veg recipe which I knew before my wedding. I have made few changes in the recipe for different flavor and have added it in the 'variations section'.

Dedicating this recipe to all the bachelor guys who follow my blog.. Few friends include Ashok Varma, Niroop Arza, Chris Honey...

Ingredients :-
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Chicken(I used drumsticks)	1 lb
Onion (Finely Chopped)	2
Tomato (Finely Chopped)	2
Ginger garlic paste	1 tsp
Chilli powder	1 tsp
Turmeric powder	½ tsp
Coriander powder	1 tsp
Coriander leaves	for garnishing
Bay leaf	1
Cloves	3
Cinnamon	½ " piece
Oil	3 tbsp
Salt	to taste

To Marinade :-

Curd	3 tbsp
Red Chilli powder	1 tsp
Turmeric powder	¼ tsp
Salt	to taste

Method :-
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1). Wash and drain excess water from chicken. Marinate chicken pieces in chilli powder, turmeric powder, curd and salt for at-least 20 minutes.

2). Heat Oil in a pan, add bayleaf, cloves, cinnamon and fry till aromatic. Then add ginger-garlic paste and fry till the raw smell goes. Add onions and saute till it turns translucent. Then add tomatoes and saute till turns mushy. 

3). Then add turmeric powder, coriander powder, Chilli powder, salt and combine well. Now add the marinated chicken pieces and cook covered on slow flame*. Cook till chicken pieces are soft and you get the desired curry consistency.

Turn off heat, garnish with fresh coriander leaves and serve warm with Chapathi (Indian tortillas) or simple steamed rice.

Notes :-
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* Although this curry can be cooked relatively quickly, I like to cook it low(er) and slow(er) because it ensures the chicken is nice and tender. 
# I always prefer chicken curry to be spicy. Alter the spice level to suit your taste. 
# I have used drumsticks but you can very well use Chicken breast or thighs too.

Variations :-
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# Add cashew nut paste (soak and grind 6 - 7 cashews with 5 tbsp of milk) to the gravy for rich taste and add it along with chicken at Step 3.

# To thin out the curry, add chicken stock (instead of water). it adds a lot of flavor to the curry. Or, you can also add coconut milk.  
# If you prefer the gravy to be smoother and less chunky consistency,  blend the masala after step 2. Heat Oil and add chicken pieces & add the blended paste and follow the same procedure. Either way, it’ll taste about the same.

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Related Posts :-
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Click here for more :- Chicken Recipes 
Click here for more :- Non-Veg Gravy Recipes
 
     Cheers,