Chicken masala semi gravy

Recipe by
Total Time:
1 hour 45 mins
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 cup - yogurt
  • 1 tbsp - lemon juice
  • 2 tsp - grated cumin
  • 1 tsp - grated cinnamon
  • 1 tsp - turmeric powder
  • 1 tbsp - minced fresh ginger and garlic paste
  • 4 tsp - salt, or to taste
  • 2 kg - skinless chicken breasts, cut into bite-size pieces
  • 1 cup - chopped tomato
  • 1 tbsp - butter
  • 1 clove - garlic, minced
  • 1 tsp - chilli powder
  • 1 tsp - chicken masala powder
  • 3 tsp - salt, or to taste
  • 8 ounce - tomato sauce
  • 1/4 cup - chopped fresh coriander leaves, finely chopped

How to Make Chicken masala semi gravy

  • In a large bowl, combine yogurt, lemon juice, 2 tsp oil, 2 tsp cumin, cinnamon, ginger and garlic paste and 4 tsp salt and turmeric powder.
  • Stir the chicken, cover, and refrigerate for 1 hour to marinate.
  • Heat the oil in a frying pan over medium-high heat.
  • When oil is hot, add the onion to the pan and cook until soft.
  • When onion is golden brown, add ginger and garlic paste and fry for 6-7 mins again.
  • Add some turmeric powder, chilli powder, chicken masala, 1 cup finely chopped tomato and salt.
  • Fry it for 7-8 mins more till oil separates.
  • Now add the marinated chicken to frying pan; fry on low for 15 - 20 mins
  • When water evaporates, stop cooking.
  • Now, transfer to a serving platter, and garnish with fresh coriander leaves, cinnamon powder and a little butter.

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