KALA MASALA CHICKEN GRAVY

KALA MASALA CHICKEN GRAVY
Yields : 3 Servings
INGREDIENTS:
250 Grams /0.5 lb. Boneless Chicken Thighs
(Cut into 2 Inch pieces)
FOR MARINATION
¼ Tsp Salt
¼ Tsp Turmeric Powder
½ Tsp Kashmiri Chili Powder (Leveled)
½ Tsp Garlic Powder
½ Tsp Garam Masala (Leveled)
2 Tbsp. Yogurts/Curds

FOR ONION KALA MASALA PASTE
½ Onion (Approx. 70 Grams Whole - Do not chop)
5 -6 Garlic Cloves
1 Tbsp. Coriander seeds
1 Tsp Cumin Seeds
4-5 Cloves
¼ -1/2 Tsp Black Pepper Corns ( Use as per your heat tolerance)
½ Inch Cinnamon
1 Bay Leaf
2 Tbsp. Shredded Dry Coconut

FOR GREEN MASALA PASTE
Cilantro -handful
6-7 Mint Leaves
½ Inch Ginger
1-2 Green Chilies (Use as per your heat tolerance)
FOR GRAVY
1 Tbsp. Vegetable/ Canola Oil
Prepared Onion Kala Masala Paste
Prepared Green Masala Paste
Salt to taste
½ Tsp Kashmiri Chili Powder (Leveled)
½ Tsp Garam Masaa Powder (Leveled)
Chopped Cilantro
Few drops of lemon juice
TIPS
1) Roast onions and garlic until slightly charred as shown
in the video. This step is crucial; it gives the gravy unique smoky
taste and black color.
2) Roast spices on low heat until coconut turns deep brown in color.
Be careful - do not burn spices, otherwise the gravy will taste bitter.
3) Once spices are browned, immediately transfer them to a bowl to cool
down. Leaving spices in the pan longer will burn the spices.

[@mohitpahwa16]

👍👍👍👍🌾🌾

[@suchetachury1313]

Thanks.

[@Didibi]

Looks great 👍
What kind of Garam masala has been used ? Looks much darker than masalas we get in the stores, is this sathavnicha gharghuti masala? Please specify as excessive hotness in masalas can ruin the whole taste.

[@simplyawesomerecipesbysuch733]

I have used store-bought masala. If you are concerned about the spiciness, I suggest using half the amount initially. Do a taste test and add more if needed.