Chicken Masala Restaurant Style | Chicken Gravy Recipe

chicken curry,chicken recipes,Indian recipes,mutton recipes.main course,

Rate this posting:

{[['']]}

Chicken Masala Restaurant Style  | Chicken Gravy Recipe

Chicken Masala recipe is a Chicken Curry recipe or Chicken Gravy recipe with a twist to enhance the richness of the chicken gravy. Here we tried to made it our Chicken Masala in restaurant style which you get in restaurants, hotels and Dhaba (Highway restaurants). I suggest you to please try our Chicken Masala once at home and I hope and I am sure you will like it.

You can enjoy this main course dish in lunch or dinner with rice, roti or chapati and believe me you are going to love this dish.

Ingredients

• Chicken – 500 grams
• Onion – 2 large sliced thinly
• Tomatoes – 2 large sliced thinly
• Green Chillies – 2 slit
• Curry leaves a handful
• Ginger Garlic Paste – 2 tbsp
• Chilli Powder – 1 tbsp
• Coriander powder – 2 tbsp
• Turmeric Powder / Manjal Podi – 1 tbsp
• Garam Masala Powder – 2 tsp
• Cumin Powder / Jeera Podi – 1 tbsp
• Salt to taste
• Oil – 2 tbsp
• Coriander leaves – 3 tbsp finely chopped

To Grind

• Fresh Coconut – 1/2 cup grated
• Poppy Seeds / Khus Khus / Kasa Kasa – 2 tbsp
• Cinnamon Stick / Pattai – 4 cm piece
• Fennel Seeds / Saunf / Sombu – 1 tbsp

Recipe Steps for Chicken Masala

Grinding

• First take all the ingredients mentioned under 'To Grind' into a mixer grinder. 
• Add little water, around 2-3 spoons.
• Grind it to fine paste. 
• Keep it aside.

Cooking

• Heat oil in a pressure cooker. Keep the flame on medium.
• You can also use wok or some other open vessel.
• Add in onions, chillies and curry leaves. Saute till the onions start turning brown.
• You can sprinkle very little salt to make process faster.
• Add in ginger garlic paste, mix well and saute for a min.
• Turn the flame to low.
• Add in salt and all the spice powders. Mix well and cook for 45 sec to a minute or till oil starts separating.
• Add in finely chopped tomatoes and saute for 5 to 7 mins till the tomatoes turn mushy.
• Add in the chicken pieces and coat well with the masala.
• Add one glass of water.
• Add one glass of water. Mix it. We will now cover the cooker.
• If using open vessel or wok cook for 10-15 minutes till chicken pieces starts becoming tender.
• Now close the pressure cooker, cook for 3 whistle on low flame. 
• Also you can keep the flame high for first whistle and then turn it to low.
• After 3 whistle, let steam settle down by itself.
• Switch on the flame on medium.
• Add in coconut paste followed by coriander leaves and mix well. 
• Also if you feel the need then adjust garam masala or other powdered spices.
• Add water as per your gravy requirement.
• Let it boil this for 5 mins or till the curry thickens like a masala.

Serving:

• Transfer it to the serving bowl.
• Garnish it with fresh coriander leaves. Serve it with rice, Chapati, Roti or Naan.
• If you liked the recipe then please LIKE and SHARE our VIDEO and SUBSCRIBE to our CHANNEL.

Recipe Steps with Pictures

Grinding

• First take all the ingredients mentioned under 'To Grind' into a mixer grinder. 

• Add little water, around 2-3 spoons.
• Grind it to fine paste. 
• Keep it aside.

Cooking

• Heat oil in a pressure cooker. Keep the flame on medium.

• You can also use wok or some other open vessel.
• Add in onions, chillies and curry leaves. Saute till the onions start turning brown.
• You can sprinkle very little salt to make process faster.

• Add in ginger garlic paste, mix well and saute for a minute.

• Turn the flame to low.
• Add in salt and all the spice powders. Mix well and cook for 45 sec to a minute or till oil starts separating.

• Add in finely chopped tomatoes and saute for 5 to 7 mins till the tomatoes turn mushy.

• Add in the chicken pieces and coat well with the masala.

• Add one glass of water.

• Mix it. 
• Now close the cooker.

• If using open vessel or wok cook for 10-15 minutes till chicken pieces starts becoming tender.
• Now close the pressure cooker, cook for 3 whistle on low flame. 
• Also you can keep the flame high for first whistle and then turn it to low.
• After 3 whistle, let steam settle down by itself.
• Open the cooker.

• Switch on the flame on medium.
• Add in coconut paste 

• Add in coriander leaves and mix well.

• Also if you feel the need then adjust garam masala or other powdered spices.
• Add water as per your gravy requirement and let it cook.

• Let Chicken Masala boil this for 5 mins or till the curry thickens like a masala.

• Switch off the flame.
• Chicken Masala Restaurant Style is ready to eat

Serving:

• Transfer dish to serving bowl.
• Garnish it with fresh coriander leaves.
• Serve it with rice, Chapati, Roti or Naan.

For Easy Audio and Video Instructions please watch the below video,