Ingredients for Khara Masala Chicken My Version
- Curry Leaves
- Mustard Seeds
- Fennel Seed
- Onion Seeds
- Dried Red Chili
- Cumin Seed
- Pomegranate Seeds
- 1/2 tsp salt (or to taste)
- 1 inch fresh ginger
- 2 cloves garlic
- 2 tbsp canola oil
- 2-3 fresh green chilies
- 1 medium onion
- 1 lb boneless, skinless chicken thighs
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup chopped coriander leaves
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1/2 tsp garam masala
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How to Make Khara Masala Chicken My Version
- In a small bowl, combine 1 tbsp coriander powder, 1 tbsp cumin powder, 1 tsp turmeric powder, 1 tsp chili powder, 1/2 tsp garam masala, 1/2 tsp salt (or to taste).
- In a separate bowl, finely mince 2 cloves garlic and 1 inch ginger.
- Heat 2 tbsp vegetable oil in a non-stick pan over medium heat. Once hot, add the spice mixture and 2-3 green chilies (slit lengthwise). Sauté for 1 minute until fragrant.
- Add 1 medium onion (finely chopped) and stir-fry for 5-7 minutes until softened.
- Add 1 (28 ounce) can crushed tomatoes, 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces), and salt to taste. Cook for 7-10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Stir in 1/4 cup chopped cilantro (optional) and simmer for another 3-5 minutes. Serve hot with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
12g
Fat
10g
Carbs
2g
