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Jodhpur Masala Chicken 🇮🇳 Indian
Masala chicken curry in a classic garam masala gravy: chicken cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 58 minutes.
Ingredients 🍗 Chicken 500 g, bone-in pieces 🌶️ Garam Masala 1 tsp 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🌶️ Red Chili Powder 1 tsp Optional extras 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Instructions 1 Marinate the chicken with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes.
2 Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3 Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the garam masala.
4 Add the chicken, cook on high 5 minutes, then add 1 cup water, cover and simmer until cooked through, about 16 minutes.
5 Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Video: Chicken Butter Masala | होटल जैसा चिकन बटर मसाला | Restaurant Style Instant Gravy | Sanjyot Keer · on YouTube
Jodhpur Masala Chicken
Time 58 min
Serves 4
Level Medium
Prep / cook 32 / 26 min Ingredients 🍗 Chicken 500 g, bone-in pieces 🌶️ Garam Masala 1 tsp 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🌶️ Red Chili Powder 1 tsp Optional 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Steps Marinate the chicken with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes. Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the garam masala. Add the chicken, cook on high 5 minutes, then add 1 cup water, cover and simmer until cooked through, about 16 minutes. Finish with cilantro and lemon; taste for salt and serve hot with rice or roti. 
