Chicken Masala Curry

Introduction:

Chicken Masala Curry is a classic Indian dish that’s beloved for its bold and spicy flavor. It’s made with tender chicken pieces cooked in a rich, aromatic tomato-based gravy, and it’s a staple in Indian cuisine. The dish is known for its blend of spices and the perfect balance of heat and flavor. Chicken Masala Curry is often served with rice, naan, or roti, making it a satisfying and delicious meal.

Nutritional Value (per 100 grams):

The nutritional value of Chicken Masala Curry can vary depending on the specific recipe and ingredients used.

• Calories: 150–200 kcal
• Protein: 15–20 grams
• Fat: 8–12 grams
• Carbohydrates: 6–10 grams
• Fiber: 1–2 grams
• Sugar: 2–4 grams
• Sodium: 500–700 mg (varies based on salt and other seasonings)

Cooking Time:

The cooking time for Chicken Masala Curry can vary depending on the recipe and cooking method. On average, it takes approximately 45 minutes to 1 hour to prepare, including preparation time and cooking time. However, it can be longer if you marinate the chicken for an extended period for improved tenderness and flavor.

Tips and Tricks:

1. Marination: Marinate the chicken with yogurt, spices, and a bit of lemon juice for at least 30 minutes or longer. This helps tenderize the meat and infuse it with the flavors of the spices.
2. Use Fresh Ingredients: Use fresh and high-quality ingredients, including spices. Grinding whole spices as needed can significantly enhance the flavor of the curry.
3. Onions and Tomatoes: Ensure the onions and tomatoes are well caramelized. Cook them until they are soft and golden brown. This enhances the depth of flavor in your curry.
4. Balancing Flavors: Adjust the level of spiciness and sweetness to your preference. You can add more or fewer chili peppers or use sugar or honey to balance the flavors.
5. Spices: Common spices for Chicken Masala Curry include cumin, coriander, cardamom, cloves, and cinnamon. Toast and grind these spices for the best flavor.
6. Simmering: Allow the curry to simmer gently, ensuring that the chicken is fully cooked and absorbs the flavors of the sauce.
7. Garnish: Finish the curry with fresh coriander or mint leaves for a burst of freshness and color.
8. Serving: Chicken Masala Curry pairs well with steamed basmati rice, naan, or roti for a complete meal.
9. Resting Period: Allow the curry to rest for a few minutes after cooking. This allows the flavors to meld before serving.

Ingredients:

1 Kg Chicken

2 Onions ( Sliced)

3–5 Cloves of Garlic (Chopped)

500 grams Tomatoes (Chopped)

1/2 Cup Coriander (Chopped)

2 tablespoons Ginger (Chopped)

6 -8 Whole Red Chilies

3 Tablespoons Coconut Cream (Optional)

1 teaspoon Turmeric (Powder)

2 tablespoons Cumin (Powder)

3 tablespoons Coriander (Powder)

Salt according to taste

1/2 Cup oil

Instructions:

1. Heat oil in a pan and cook garlic, ginger, and chicken until the color of the chicken changes to brown.
2. Add onion, turmeric, coriander, cumin, and salt to the chicken and cook for a few seconds.

3. Add whole red chilies and tomatoes and fry for 2–3 minutes reduce heat to low and allow it to simmer for 15–20 minutes until the chicken is 90% cooked. Tomatoes will release water and the chicken will cook in it. Stir occasionally.
4. After 20 minutes cook (Bhunain) chicken until the oil separates from the masala and water dries up.

Garnish with coconut cream and chopped coriander.

Serve hot with naan, paratha, roti, and salad.