Chicken Masala Gravy
Chicken Masala Gravy is a richly spiced home style chicken curry made with mustard oil. The whole spices are crushed at home. This Sunday ritual of our home needs patience to cook. Marinating the chicken is the secret to its uniqueness.
Ingredients
- Chicken: 1 and ½ kg cut and cleaned
- Onion: 300 gms finely chopped
- Ginger-Garlic Paste: 4 tbl spoons 2 tbl spoons Each of Ginger Paste and Garlic Paste
- Turmeric Powder: 1 and ½ tbl spoon
- Chili Powder: 1 and ½ tbl spoon
- Kashmiri Red Chili Powder: 1 tbl spoon
- Coriander Powder: 1 tbl spoon
- Cumin Powder: 1 tbl spoon
- Garam Masala Powder: 1 tbl spoon
- Juice of 1 lemon or 1 tbsp vinegar
- Coriander Leaves – 1 tbl spoon
- Mustard Oil – 4 tbl spoon
- Salt to Taste
- Water as required
- Whole Spices: Bay Leaves: 2 Cinnamon Sticks: 2, Black Cardamom: 1, Green Cardamom: 4, Cloves: 2, Black Pepper: 8, Cumin Seeds: 1 tsp
Instructions
- Marinate the chicken with salt, lemon juice, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and cumin powder. Set it aside for half an hour.
- Keep the marinated chicken aside.
- Put a wok on the stove.
- Once the wok is hot, pour mustard oil into it. (Pro tip: I always cook this dish in mustard oil. It gives a sharper and more pungent Bengali touch.)
- Add the whole spices to the smoking oil. Stir for 1 minute.
- You will now notice the aroma coming out of them. Add chopped onions and fry until they turn light brown. (Pro Tip: I usually keep the flame low here because over-fried onions turn the gravy dark and render a slightly burnt taste.)
- Add the marinated chicken pieces.
- Mix well and cover the wok with a lid. Leave it for 5 minutes.
- Open the lid. The chicken has already started releasing water. Add salt to taste, garam masala, and Kashmiri red chili powder.
- Mix well and cover the wok for 5 minutes.
- Stir again and keep it covered for another 5 minutes.
- Stir again and add water as required. Cover the pan for 15 minutes to allow the chicken to boil. (Pro Tip: I always add warm water at this stage. It maintains the temperature and makes the gravy stay smooth.)
- Adding coriander leaves to the Chicken Masala Gravy.
- Chicken Masala Gravy is ready.
Video
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Notes
It is best to marinate the chicken pieces, preferably overnight, with spices and lemon juice. Keep it in the fridge. This will blend the flavor of the spices.
I fry the marinated chicken pieces with onions to light golden brown in color. This will add to the texture and taste of the gravy.
Slow cook the dish on a low to medium heat for best results. This will help the flavor to infuse perfectly and the gravy get its desired texture and ensure even cooking to help the chicken pieces become tender.
Alter the spices as you want. Use whole spices and grind them at home.
Nutrition Info (Estimation Only)
Nutrition Facts
Chicken Masala Gravy
Amount per Serving
Calories
292
Calories from Fat 108
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
96
mg
32
%
Sodium
2804
mg
122
%
Potassium
860
mg
25
%
Carbohydrates
13
g
4
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
34
g
68
%
Vitamin A
798
IU
16
%
Vitamin C
4
mg
5
%
Calcium
68
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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