Thursday, April 23, 2015

Udayan Favourite Chicken Masala

So I named it such because I am required to remake it every now and then.


  • Chicken : 1kg

  • Beaten Curd:1/2 cup
  • Vinegar 2 tbsp
  • Dhania Powder : 2 tsp
  • Red Chilli Powder: 1 tsp
  • Tumeric Powder: 1/2 tsp
  • Garlic Masala (I have one from Goa) 2 tsp
  • Tomato sauce :-  2 tblspns
  • 1 cube of butter
  • Salt to taste
  • 3 onions chopped
  • 2 tbsp ginger garlic paste
  • 3 tomatoes puree
  • ½ cup beaten cream
  • 1 tbsp curd
  • 2 tsp kasoori methi
  • 2 tsp degi mirch
  • 1 tbsp tomato sauce
  • butter for cooking
  • 2 tsp jeera
  • 15 cashews soaked in water and make a paste of it.


  • Marinade chicken with vinegar n salt n leave aside for 15 mins.
  • Then add around 1/2 cup beaten curd and 2 teaspoons dhania powder, 1 teaspoon red chilly powder,1/2 teaspoon turmeric powder, garlic powder, tomato sauce and little butter and salt and marinade for an hour
  • In the same vessel after an hour put chicken over slow heat for cooking.
  • Grind fried onions with 2 tspns of ginger garlic paste.
  • In a kadhai add butter, splutter jeera and add onion paste
  • Cook for 5-7 mins on slow flame.See to it that you bhunno the onions for long on slow flame till it gets a perfect brown color.
  • Add tomato puree n cook till oil leaves sides.
  • Then add kashmiri chilly powder n red chilly powder and 1tblspn tomato sauce..1tblspn curd.1/4 cup beaten cream, paste of handful cashews,beaten cream and cook the gravy well till oil leaves sides and den add the chicken pieces n cook again..add some red food colour(optional).
  • Add kasoori methi and garam masala powder.cook for 2 more mins and garnish with corriander and fresh cream..
  • Serve Hot with jeera rice

1 comment:

  1. See to it that you bhunno the onions for long on slow flame till it gets a perfect brown color... So you meant it when you said the blog sounds exactly like you!! Thanks for the recipe,using it :)