Masala Chicken :7 Easy Steps. Makes You Warm in Winter Days.

India is a land of varieties of Masala each and every dishes are tasteful. These masalas make the food spicier. On winter days meat like chicken, mutton, and lamb dishes. Butter chicken and masala chicken are famous on winter days in traditional Indian cuisine. People enjoy chapati or bread and rice with these dishes. It also helps people warm up on winter days.

Today I am going to give you some delicious and mouth-watering chicken recipes. It is the most popular Indian dish, especially in the winter, and is known as chicken masala curry. I will discuss the preparation procedure briefly. It will warm you up on cold days.

Tools:

• 1 Frying pan or dish you have to cook with.
• 1 Gas oven or Induction cooker

Ingredients:

1. 500 grams of Chicken ( Breast pieces recommended)
2. 300 grams of mustard oil or, you can use refined oil

For Masala:

1. 7 pieces of cardamom, 3 pieces of cloves, and 2 pieces of Cinnamons.
2. 1 tablespoon of turmeric powder, 2 tablespoons of red chilli powder, 1 tablespoon of coriander powder, 1/2 (half) tablespoon of Garam Masala

For Curry:

1. 400 grams of onion
2. 6 or 7 pieces of Green chilli
3. 200 grams tomato
4. 100-150 grams of capsicum
5. 1 Tablespoon of lemon juice
6. 200 grams of garlic
7. 50 drams of ginger

Note: it is not mandatory but you can add potatoes to this dish. If you are going to try this with rice this is my preference to prepare wish potato

First, you have to wash the chicken very well. Then keep it in a dish and drain all the water from the dish.

Wash all the vegetables that are essential for the dish preparation.

• Cut the veggies well. Well, chopped onion is much better for this recipe.

It helps to make more taste and the taste of the veggies goes inside the chicken which makes it more tasteful.

• Cut the capsicum into small pieces. This will add more richness to your dish.
• Cut the all chillies into two pieces. This will make your soup or dish spicier.

Note: This dish is basically a spicy dish that helps people warm up during cold days. Each step is much important to maintain the richness of this recipe.

Wash the tomato and make a paste using a blender.

Note: You can add a pinch of black pepper and salt while making tomato paste.

Make the ginger and garlic paste in a blender.

Tip: People make a paste using the blender, but the traditional way to make a paste is much more effective. I used the country's traditional way to make it.

Note: This is optional and completely depends on you.

Note: You should cut the chicken into small pieces. It helps with better taste. While boiling, the juices of the soup enter the meat.

You need a half tablespoonful of turmeric powder, red chilli powder, and coriander powder.

1 Tablespoon of ginger and garlic paste.

Half a tablespoon of lemon extract will make the chicken soft. It also has the benefit that it takes short time to boil the chicken.

Better marination will help the masala put into the chicken very well.

Marinate the chicken for 1 hour.

After washing the potatoes, cut them in half.

Take 4-5 tablespoons of oil and fry it lightly in the pan.

Note: Deep fry is not needed.

• Take 400 ml of mastered oil in the cooking dish or frying pan. Put the cardamom, cloves, and cinnamon in the pan.

Note: The oil should not be overheated. Low-flame heating is recommended.

• Put the chopped onions in the pan. Cover the frying pan with some a dish for almost 10 minutes on a low flame.
• Sautee the onions every 2 minutes.
• Put the capsicum in the frying pan when the onions become soft and cover the frying pan for another 5 minutes.
• Add the tomato paste to the frying pan and saute it for 2 minutes.
• Add 2 tablespoons of salt to the veggies for taste.

Note: Adding salt while making the recipe base makes the dish more perfect or tastier.

• Add the Ginger garlic paste to the fried vegetable and saute it for 2 minutes. Cover the frying pan for another 5 minutes. Let it in low flame.
• Put the previously made tomato paste in the gravy. Sautee it for a while and cover it with a dish for another 10 minutes. Sautee it every 2 minutes.

Check the gravy after 10 minutes if there is an oil layer on the surface of the gravy then the gravy is well cooked.

• Add 1/2 cup of water to the gravy.

If the gravy of the dish is ready it is time for the final step to make the base of the dish.

• Add 1 tablespoon of turmeric powder
• Add 2 tablespoons of red chilli powder and sautee fit until it is well mixed with the gravy.

Cover the pan for 2 mintues.

• Add 1 tablespoon of coriander powder and saute it until it is well mixed in the gravy.

Note: You can add 1/2 tablespoon of black pepper, but it is not mandatory. Completely depends on you.

Cover the frying pan for another 10 minutes on a low flame.

• When the gravy is well prepared put the marinated chicken into it.

Note: If you are using potato put the fried potato with the chicken.

• Saute it well until the chicken is well covered with gravy.
• Add 1 cup of water or 100 ml of water into the pan.
• Cover it for 20 minutes and saute it every 4 minutes.

After 20 minutes of boiling the chicken add 1 tablespoon of Garam Masala and cover it for 2 minutes. Switch off the flame.

After 2 minutes it will be well-cooked and ready to serve.

You can garnish it with a mint leaf or coriander leaf but it is not mandatory it goes just for the look. The main taste is in the dish.

This is a side course, you can serve it with Paratha, butter nun or normal boiled rice or fried rice or with a traditional main course.