Chicken Curry Masala, slightly spicy food recipe🌸🍋
CHICKEN “MURGH” MASALA CURRY GRAVY STYLE RECIPE
Chicken Masala Curry, mild spicy recipe. (Murgh Masala). Indian, Pakistan, Bangladesh, Sri Lanka. (South East Asian Region)! Popular dish
Ingredients and instructions for making chicken curry masala: “Gravy Style”
The cooking time of chicken curry masala is an hour or little bit longer. The mention time is for fresh poultry chicken.
Anything following can be more or less same as following ingredients as well
2 to 3 pounds of fresh chicken
1 large or two medium onions
8 to 9 cloves of garlic or 1 teaspoon of paste
1 teaspoon of ginger paste
1 teaspoon of tomato paste
1 teaspoon of salt or as needed
1/2 teaspoon of cayenne pepper
1/2 teaspoon of Haldi “turmeric powder”
1 teaspoon of cumin seeds “Zeera”
1 teaspoon of Kolonji (Black Seeds)
½ teaspoon of Ajwan (Carom seed)
2 tablespoons of fenugreek (Methi) soak in water
1/4 teaspoon of cardamom powder
1 teaspoon of all purpose seasoning powder
Handful of fresh cilantro (Hara Dhanya)
1 small cup of water or as needed to cook
3 tablespoons of cooking olive oil
Add chopped onion and cumin seeds into the pre heated oil and stir a little bit. Fry until golden brown and add all the remaining ingredients and stir until mixed well and add chicken. Fry it without adding oil until a few minutes and add 1 cup of water, mix well and leave it covered (medium flame). Cook until tender and garnish with fresh cilantro before serving. Serve over rice or eat with naan’s, roti or paratha. Salad can be served as well as fermented pickles. (Optional). #chickemasala #chickecurry #food #thebakht #bakhtkirecipemixmasala
Chicken Masala Curry is a comforting and richly spiced dish beloved across South Asia, and making it at home brings an authentic taste of the region right to your kitchen. One tip I’ve found helpful is to use fresh spices whenever possible—freshly ground cumin seeds and adding fenugreek soaked in water really enhances the depth of flavor in the gravy. When frying the onions and cumin seeds in olive oil, be patient and let them brown slowly; this step develops a sweet, caramelized base that is essential for a delicious masala. For a slightly spicy yet mild curry, controlling the amount of cayenne pepper is key—you can always add less to suit your palate. Additionally, incorporating black seeds (kolonji) and carom seeds (ajwain) not only boosts the aroma but also aids digestion, which is a traditional benefit appreciated in South Asian cooking. Cooking the chicken covered on medium flame ensures the meat stays tender and soaks in all the flavorful spices. Personally, I like to finish it with a generous handful of fresh cilantro for that bright, fresh element that complements the richness of the curry. Serving this dish with steamed basmati rice or warm rotis is classic, but don't overlook the option of pairing it with a crisp salad or pickles for a balanced meal. In my experience, this recipe works well for both weeknight dinners and special occasions because of its comforting aroma and satisfying taste. Preparing it slightly ahead of time also allows the flavors to deepen, making the curry taste even better the next day. Whether you are a seasoned cook or new to South Asian flavors, this Chicken Masala Curry recipe is approachable and rewarding to make.
