Dry Chicken Masala Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.
• STEP 2.Heat oil in a pan and add the marinated chicken. Cook until the chicken is tender and the moisture evaporates.
• STEP 3.Add chopped onions and cook until they turn golden brown. Add chopped tomatoes and cook until they become soft and mushy.
• STEP 4.Add the dry spices like turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Mix well and cook for a few minutes.
• STEP 5.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
• You can adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• For a richer flavor, you can add a tablespoon of ghee or butter at the end of cooking.

Storage and Serving

• Leftover dry chicken masala can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the dry chicken masala as a side dish with roti, naan, or rice.