Masala Chicken Gravy
This Masala Chicken Gravy is a delicious and healthy curry made with boneless chicken and a blend of aromatic spices. It contains less oil than traditional recipes, making it a healthier option. This recipe is also gluten-free, making it suitable for many dietary preferences. Chicken is an excellent source of protein, and the spices used in this recipe add flavor and antioxidants to the dish, making it a healthy and nutritious meal option.
Nutrition Facts
Per serving
Energy
172 kcal
Protein
12 g
Carbs
10 g
Fat
10 g
Fiber
1 g
Ingredients
Chopped Onion
1 small cup (100g)
Chopped Tomato
0.5 small cup (50g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.25g)
Coriander Powder
0.25 tsp (0.5g)
Cumin Powder
0.25 tsp (0.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Skimmed Milk Curd
2 tbsp (30g)
Common salt
0.25 tsp (1.25g)
Plain Water
1 medium cup (240g)
Olive Oil
2 tsp (10g)
Chicken, poultry, breast, skinless
100 gms (100g)
Instructions
Cooking Steps
In a bowl, marinate the chicken pieces with yogurt, half of the ginger and garlic paste, red chili powder, and salt. Mix well and let it sit for 30 minutes.
Heat a non-stick pan over medium heat. Add oil to the pan.
Add the marinated chicken pieces and cook until they turn golden brown on all sides.
Remove the chicken pieces from the pan and keep them aside.
In the same pan, add chopped onions and saute until they turn translucent.
Add remaining half ginger paste and garlic paste and sauté for another minute.
Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well.
Cook the mixture until the tomatoes turn mushy and the oil starts to separate.
Add the cooked chicken pieces to the pan and mix well.
Add a little water, cover the pan and cook for 5-7 minutes over medium heat until the chicken is cooked through and the gravy thickens.
Garnish with fresh coriander leaves.