Creamy Masala Chicken – A delicious & creamy chicken curry (masala). Best with Indian breads (Rotis, naan, chapatis ..), Pulao , Rice …
Serves: 3 – 4
For the onion paste:
2 tablespoon oil
2 onion (medium size), roughly chopped
Heat oil in a pan on medium heat. Add chopped onions and fry until golden color. Switch off the heat. Keep aside to cool until room temperature and then make a smooth paste in a small mixer. Do not add water when making paste. Keep aside.
1 tablespoon oil
1 onion, thinly sliced
2 teaspoon ginger – garlic paste
¾ teaspoon red chilli powder
½ teaspoon turmeric powder
1 ¼ teaspoon coriander powder
Fried onion paste
2 tablespoon tomato puree (or in a bowl boil 2 tomatoes with 1/4 cup / 50 ml water for 10 minutes. Keep aside to cool until normal temperature. Gently remove the skin of the tomatoes and then make a smooth paste in a small mixer bowl (along with water, then it ‘ll be very creamy or Microwave method – In a microwave safe bowl, boil 2 tomatoes (poke tomatoes) with ¼ cup water/ 50 ml water for 4 minutes on high power (750 W). Keep aside to cool until normal temperature. Gently remove skin and make a smooth paste in a small mixer bowl (along with water)
750 g chicken, cut into medium size pieces (wash and clean chicken pieces)
¾ teaspoon salt (or to taste)
1 cup / 200 ml / 8 oz water
2 teaspoon fresh cream
1 tablespoon chopped coriander leaves
Dilute red chilli powder, coriander powder and turmeric powder in 2 tablespoon water and make a smooth paste (spice mix).
Heat oil in a pan / karahi. Add sliced onion and fry on a medium to low heat until golden color.
Add ginger – garlic paste and fry on a low heat for 1 – 2 minutes until the raw smell goes.
Add diluted spice mix and gently fry on a low heat for 1 minute until the raw smell disappears.
Add tomato puree and fried onion paste. Stir well continuously for 2 – 3 minutes until well combined with other ingredients.
Add cleaned chicken pieces, salt to taste and 1 cup water. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 30 – 35 minutes or until done / chicken well cooked / gravy thickens. Switch off the heat. Now add 2 teaspoon fresh cream and chopped coriander leaves. Mix well. Creamy chicken curry is ready now. Serve with rotis / naan / parathas / pulao ..