If you are looking for a thick chicken gravy types that you get in restaurants, then you should give this Chicken Masala Fry a try. I’m sure you will not be disappointed.
500gm Boneless Chicken
3-4 tbsp yoghurt
1.5 tbsp Tandoori masala mix
1/2 tsp coriander powder
1 tsp Ginger Garlic Paste
3 tbsp vegetable oil or ghee
1/2 Cinnamon Stick
4 cardamon pods
Fresh Curry leafs
3 large onions, finely chopped
2 tsp Ginger Garlic Paste
1 tsp tomato puree
150g tinned tomatoes
100ml chicken stock
1 tsp mango chutney
1/2 tsp tamarind paste
1 tbsp brown sugar
1 tsp coriander powder
1 tsp garam masala
1 tsp paprika
1/2 tsp curry powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp tandoori spice mix
Marinade & cook the chicken.
- Place the marinade ingredients in a bowl and mix well
- Place the chicken in the marinade, cover with cling film and refrigerate for 3 hours
- When ready shallow fry the chicken
- Place the oil or ghee in your pan and gently heat on a low heat with the cinnamon, cardamon pods and cloves to gently infuse and flavor the oil
- After 2 minutes remove the cloves, turn up the heat to high and throw in the fresh curry leaves, fry for 20 seconds.
- Add the chopped onions and fry on a medium heat for 10-20 minutes until golden
- Add the ginger and garlic puree and fry for a further 2 minutes.
- Turn the heat to the lowest, create a well in the onions and add the dry spices and tomato puree.
- Slowly increase the heat to medium and fry for around 2 minutes
- Add the tomato puree along with the mango chutney, tamarind paste and brown sugar
- Fry for around 2 minutes to release the flavors and aromatic oils from the spices
- Add a little chicken stock to add some liquid into the gravy and turn the heat to a medium low to simmer for a further 10-15 minutes
- If the sauce runs dry add extra stock or water, making sure not to make the sauce too runny
- Check the seasoning and if the consistency of the sauce is right, add the chicken pieces, stir in and allow to simmer for a further 5 minutes
- Season with fresh coriander, stir and serve