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    Chicken Masala

    6 servings

    porties

    10 minutes

    actieve tijd

    50 minutes

    totale tijd
    Begin met koken

    Ingrediënten

    2 lbs boneless chicken thigh (cut into 1-1½ inch pieces)

    3 tablespoons oil

    1 large onion (finely chopped)

    4 cloves garlic (minced)

    1 inch ginger (grated)

    2 large tomatoes (finely chopped)

    1 tbsp tomato paste

    1 tsp cumin seeds

    2 teaspoon ground coriander

    1 tsp ground turmeric

    1 tsp red chili powder

    1 teaspoon garam masala powder

    ½-¾ tsp salt (adjust as per taste)

    ½ cup yogurt (whisked)

    2 tbsp cilantro (chopped for garnish)

    ½ cup water

    Instructies

    Heat oil in a large, heavy-bottomed pan over medium heat. Add the cumin seeds and fry until they begin to sizzle.

    Add the chopped onions and saute until they turn golden brown.

    Add the minced garlic and grated ginger. Saute for one more minute.

    Add the chopped tomatoes and tomato paste. Also, add the salt and powdered spices (coriander powder, turmeric powder, and red chili powder).

    Mix well and let the tomatoes and spices cook until the oil begins to separate. This will take 5-6 minutes.

    Add the chicken and mix well with the onion-tomato masala. Saute on medium heat for 3-4 minutes.

    Add ½ cup water. Reduce the heat and cook covered on medium-low heat until the chicken is tender and cooked through - about 15 minutes. Stir occasionally.

    Once the chicken is cooked, add the whisked yogurt and garam masala. Mix well. and simmer for 4-5 minutes.

    Turn off the heat. Garnish with fresh cilantro and serve hot with rice or naan bread.

    Notities

    Notes

    In this recipe, I am using boneless, skinless chicken thigh pieces. You can also use bone-in chicken thighs or chicken breasts. Alternatively, use whole chicken cut into even pieces. Make sure you adjust the cooking time according to the cut of the chicken.

    Whisk the yogurt thoroughly to ensure that there are no lumps present. You can also blend the yogurt for a few seconds to ensure it is smooth.

    Voedingswaarde

    Portiegrootte

    -

    Calorieën

    251 kcal

    Totale vet

    18 g

    Verzadigd vet

    4 g

    Onverzadigd vet

    13 g

    Transvet

    0.1 g

    Cholesterol

    54 mg

    Natrium

    496 mg

    Totale koolhydraten

    7 g

    Voedingsvezels

    2 g

    Totale suikers

    3 g

    Eiwit

    15 g

    6 servings

    porties

    10 minutes

    actieve tijd

    50 minutes

    totale tijd
    Begin met koken

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    Ingrediënten

    2 lbs boneless chicken thigh (cut into 1-1½ inch pieces)

    3 tablespoons oil

    1 large onion (finely chopped)

    4 cloves garlic (minced)

    1 inch ginger (grated)

    2 large tomatoes (finely chopped)

    1 tbsp tomato paste

    1 tsp cumin seeds

    2 teaspoon ground coriander

    1 tsp ground turmeric

    1 tsp red chili powder

    1 teaspoon garam masala powder

    ½-¾ tsp salt (adjust as per taste)

    ½ cup yogurt (whisked)

    2 tbsp cilantro (chopped for garnish)

    ½ cup water

    Instructies

    1

    Heat oil in a large, heavy-bottomed pan over medium heat. Add the cumin seeds and fry until they begin to sizzle.

    2

    Add the chopped onions and saute until they turn golden brown.

    3

    Add the minced garlic and grated ginger. Saute for one more minute.

    4

    Add the chopped tomatoes and tomato paste. Also, add the salt and powdered spices (coriander powder, turmeric powder, and red chili powder).

    5

    Mix well and let the tomatoes and spices cook until the oil begins to separate. This will take 5-6 minutes.

    6

    Add the chicken and mix well with the onion-tomato masala. Saute on medium heat for 3-4 minutes.

    7

    Add ½ cup water. Reduce the heat and cook covered on medium-low heat until the chicken is tender and cooked through - about 15 minutes. Stir occasionally.

    8

    Once the chicken is cooked, add the whisked yogurt and garam masala. Mix well. and simmer for 4-5 minutes.

    9

    Turn off the heat. Garnish with fresh cilantro and serve hot with rice or naan bread.