BONELESS CHICKEN MASALA |BONELESS CHICKEN GRAVY |haleema imran

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: milk + coconut extract

Low-fat coconut milk reduces calories while maintaining flavor.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be healthier and more flavorful.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers offer sweetness without heat.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while thighs are more economical.

Wash and cut 700 grams of boneless chicken into medium-sized pieces.

In a bowl, add the chicken pieces and mix in 1 tablespoon ginger garlic paste, 0.5 tablespoon red chili powder, 0.5 tablespoon salt, 0.5 teaspoon turmeric, 0.5 tablespoon crushed red chili, 0.5 teaspoon coriander powder, 0.5 teaspoon cumin powder, and 0.5 teaspoon Kashmiri red chili.

Add 5 tablespoons of yogurt to the chicken and mix well to coat the chicken with the marinade.

Squeeze in the juice of 1 lemon and mix again to ensure the lemon is well distributed.

Cover the bowl and let the chicken marinate for 20 minutes.

Prepare the spices: chop 4 large tomatoes, julienne some ginger for garnish, and chop 6-7 green chilies.

Chop 1 large onion.

After 20 minutes, heat 1 cup of oil in a pan.

Once the oil is hot, add the chopped onion and fry until golden brown.

Add the marinated chicken to the pan and cook until the chicken changes color and is well browned.

Add the chopped tomatoes to the pan and mix well, adding a little water to prevent sticking.

Cover the pan and let it cook on low to medium flame for 15 minutes.

After 15 minutes, check the chicken; it should be cooked through and the oil should separate from the gravy.

Add black pepper to taste and mix well.

Add the chopped green chilies and some ginger for garnish, and cook for a few more minutes.

Turn off the heat and garnish with coriander.

Cooking Techniques

Equipment Needed

Spice Level: