Chicken masala with tomatoes

I’m generally picky about chicken recipe but this easy chicken recipe never failed me. I’ve adapted it from the recipe provided on the cover of chicken masala packet. You can omit the curd in the recipe; it tastes equally good.

Ingredients:

1. Chicken pieces: 1 kg
2. Onion(medium and very finely chopped): 4
3. Tomato (Red fleshy ones, finely chopped): 4
4. Ginger garlic paste (Freshly prepared): 1 tsp
5. Green chillies (Finely chopped): 4
6. Coriander powder: 1 tsp
7. Turmeric Powder: 1 tsp
8. Chicken Masala (preferably Everest/MDH): 3 tsp
9. Oil: Mustard Oil + groundnut/sunflower oil
10. Salt to taste

For the marinade:

1. Kashmiri red chilli powder: 1 tsp
2. Ginger garlic paste (Freshly prepared): 1 and 1/2 tsp
3. Turmeric powder: 1/2 tsp
4. Curd: 4 Tbspn

Method:

• Take the ingredients under the marinade section and make a fine uniform paste.
• Marinate the chicken piec es with this paste for about an hour (or more if you have time). Once I marinated whole night and it tasted awesome.
• Fry the onion pieces properly in the oil till it is little brown n crispy but don’t let them burn.
• Add the chopped green chillies, ginger garlic paste, coriander powder, turmeric powder, and 2 tsp of chicken masala.
• Mix them properly with the onion and fry for about a minute.
• Add the marinated chicken and the chopped tomatoes together and keep frying them on high flame initially for about 10 mins. Picture at this stage (below):
• Take care to stir occasionally and not let it burn.
• You may add a cupful of water if you want little extra gravy. But i prefer it without addition of water.
• Add salt and rest of the chicken masala (1tsp) to it and cook the chicken mixture for about another 30 minutes or so. At this stage the chicken becomes softer and oil separates from the mixture.
• Garnish with with a handful of choppped coriander and serve it with rice or roti.