Chicken Masala

Chicken masala has lots of version, this is a simple one, and if you have very less time, this will be the better option. This masala can be used as a side dish for chapati or any bread. I had with white rice. Boneless chicken won't taste good, try to get the regular one. I'm sure you will enjoy this simple recipe.

Ingredients
250 grams Chicken
1/2 cup Shallots
1 big Tomato
1 tablespoon Ginger Garlic paste
1 teaspoon Fennel powder
1 tablespoon Chili powder
1 tablespoon Coriander powder
1/2 teaspoon Turmeric powder
1 teaspoon yogurt
1 tablespoon Coconut paste
1 inch Cinnamon
1 Cardamon
1 Clove
6-8 Curry leaves
Coriander leaves for garnishing
1 Green chili
Oil and Salt

Method

• Clean chicken and marinate with 1/2 tablespoon ginger garlic paste, yogurt, fennel, chili, coriander, turmeric powder, salt. Keep it in refrigerator for at least 15 mins.
• Finely chop shallots, tomato. Heat 1 tablespoon oil in a pan and saute the shallots till it turns transparent, then add the remaining ginger garlic paste and fry till the raw smell goes off.
• Add chopped tomatoes and saute for a min, then add the marinated chicken and fry for 3-5 mins and add water as required. ( If you want a dry masala, keep the flame in low and add just 1/4 cup of water)
• If it is a gravy, add sufficient water and allow it to cook. Add the coconut paste and cook for a min.
• In a separate small pan, add 3 tablespoon of oil , add the cinnamon, cardamon, clove, when it splutters, add the curry leaves and pour the tempering in your masala.
• Stir well and garnish with coriander leaves and green chili cut into half.
• Serve hot

Note

• The more shallots you add, the more taste you get.
• If you do not have the coconut paste, no prob at all. You can skip it.
• Powder the fennel seeds and store it in a Air tight container, so that you can use in most of the non-veg dishes.
• If you do not have the time to marinate the Chicken, then add all the powder, yogurt and salt after you saute the tomatoes.