Ingredients
Marination
- Chicken on bones 1-1.3 kg
- Yogurt 2 tbsp
- Salt to taste
- Ginger garlic paste 1 tsp
- Turmeric powder 1/4 tsp
- Red food color 1/4 tsp
Gravy
- Oil 1/2 cup
- Onion 1 big, sliced
- Ginger 1 inch, grated
- Garlic 2-3 cloves, grated
- Green chilies 2-3, thinly sliced
- Red chili 1 tsp
- Turmeric powder 1/4 tsp
- Cumin powder 1 tsp
- Coriander powder 1 tsp
- Yogurt 1/2 cup
- Red food color 1 pinch
- Tomato paste 1 tbsp
- Green cardamoms 2
- Dried fenugreek 1/2 tsp (optional)
- Garam Masala 1/2 tsp
Preparation
- Marination: In a mixing bowl, whisk together yogurt, salt, ginger garlic paste, turmeric paste and red color. Add chicken pieces and mix to coat well. Cover and marinate for at least 1-2 hours or overnight.
- Gravy: Heat oil in a pot and add the onions. Cook until golden brown.
- Add marinated chicken, ginger, garlic and green chilies. Sauté on high flame until the chicken turns white.
- Add red chili powder, turmeric powder, cumin powder and coriander powder. Suate for 1 more minute.
- In a small bowl, mix yogurt, red food color and tomato paste.
- Add this yogurt mixture to the chicken along with green cardamoms and dried fenugreek. Cover and cook on low for 20-25 minutes or until the oil rises to the top and the chicken is perfectly cooked.
- Sprinkle some garam masala. Mix and serve hot with naan or roti.
- Enjoy!
Lal Masala Chicken
Ingredients
Marination
- Chicken on bones 1-1.3 kg
- Yogurt 2 tbsp
- Salt to taste
- Ginger garlic paste 1 tsp
- Turmeric powder 1/4 tsp
- Red food color 1/4 tsp
Gravy
- Oil 1/2 cup
- Onion 1 big sliced
- Ginger 1 inch grated
- Garlic 2-3 cloves grated
- Green chilies 2-3 thinly sliced
- Red chili 1 tsp
- Turmeric powder 1/4 tsp
- Cumin powder 1 tsp
- Coriander powder 1 tsp
- Yogurt 1/2 cup
- Red food color 1 pinch
- Tomato paste 1 tbsp
- Green cardamoms 2
- Dried fenugreek 1/2 tsp optional
- Garam Masala 1/2 tsp
Instructions
- Marination: In a mixing bowl, whisk together yogurt, salt, ginger garlic paste, turmeric paste and red color. Add chicken pieces and mix to coat well. Cover and marinate for at least 1-2 hours or overnight.
- Gravy: Heat oil in a pot and add the onions. Cook until golden brown.
- Add marinated chicken, ginger, garlic and green chilies. Sauté on high flame until the chicken turns white.
- Add red chili powder, turmeric powder, cumin powder and coriander powder. Suate for 1 more minute.
- In a small bowl, mix yogurt, red food color and tomato paste.
- Add this yogurt mixture to the chicken along with green cardamoms and dried fenugreek. Cover and cook on low for 20-25 minutes or until the oil rises to the top and the chicken is perfectly cooked.
- Sprinkle some garam masala. Mix and serve hot with naan or roti.
- Enjoy!
