Scrumptious Boneless Chicken Masala

A richly flavored everyday chicken dish that's perfect with some hot roti (or rice!)

Course Main Course

Cuisine Indian, Pakistani

Prep Time 10

Cook Time 35

Servings

1 lb boneless chicken cut unto 1.5 inch pieces (450g) (1.5-2lb for bone in)
2 diced onions - 1 cup/ 120-130g
1 minced green chili
6 cloves garlic (crushed) or ½ tbsp paste
1 inch ginger, grated or ½ tbsp paste
2 diced roma tomatoes (130ish g each)
1 tsp salt
1 tsp kashmiri chili powder (if you don't have it put in ½ - ¾ tsp red chili powder/ cayenne)
¼ tsp turmeric
¾ tsp coriander powder
½ tsp garama masala powder
¼ cup yoghurt

Heat oil in a saucepan or pot and add your onions and minced green chili
Saute on medium heat till the onions edges are a bronze colour, 6-7 minutes
Add in the garlic and ginger, give it a quick stir.
Now stir in your chicken, spices, and cook medium high stirring frequently until the chicken changes colour and the masala coats it. 3 minutes or so.
Add your tomatoes and yoghurt, stir and cover. Simmer on low heat till tender. 20 minutes for chicken thighs, if your chicken breast is tough at this point then add in a splash of water and simmer for an additional 10 minutes.
When the chicken is done then crank the heat up to dry up the extra water and create a cohesive masala. When you run a spoon or spatula through the masala it should stick a little and the oil should be rising above the masala.
Now adjust the consistency to your liking and add in the kasuri methi, butter, and roasted cumin and coriander powders.
Check for seasoning, garnish and serve.

kashmiri red chili powder: this is an underrated spice and one I highly recommend for it's rich but less spicy flavour and gorgeous hue.