Chicken in Masala Sauce
4 servings
30 minutes
Chicken in masala sauce is a vibrant dish of Indian cuisine filled with spicy aromas and rich flavors. This dish originates from India's rich culinary traditions where spices play a key role in creating unique flavor combinations. Tender chicken fillets are marinated in garam masala, then fried to a golden crust and simmered in a thick tomato-coconut sauce with onions, ginger, and garlic. The sauce acquires a velvety texture and deep spicy flavor that envelops the chicken, making it incredibly juicy. The dish pairs perfectly with rice that absorbs the sauce and fresh cilantro adding a touch of freshness. Masala chicken is not just food but a true journey into the world of Indian spices awakening taste buds and providing unforgettable gastronomic experiences.
1
Chop the chicken breast, place it in a bowl, and sprinkle with 1 tablespoon of spices (garam masala). Add 1/2-1/4 teaspoon of ground black pepper and salt. Mix well.
- Chicken breast fillet: 500 g
- Garam masala: 3 tablespoons
- Ground black pepper: to taste
- Salt: to taste
2
Add flour and coat the chicken in this mixture.
- Wheat flour: 0.3 glass
3
Heat the pan (1 tablespoon of oil) and fry the chicken until fully cooked. Transfer the chicken to a plate.
- Vegetable oil: 2 tablespoons
4
Reduce the heat and add finely chopped onion to the same pan, sauté for 3 minutes, then add garlic and ginger.
- Onion: 1 piece
- Garlic: 2 cloves
- Grated ginger: 1 teaspoon
5
Add the tomatoes (without juice). Pour in the milk and add the other 2 tablespoons of spices, salt, and pepper (to taste). Bring the tomato mixture to a boil, then reduce the heat and simmer for about 15 minutes. The sauce should thicken. Return the chicken to the pan and cook for 2-3 minutes.
- Tomatoes in their own juice: 1 jar
- Coconut milk: 0.5 glass
- Garam masala: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
6
Serve with rice and fresh cilantro.
- Fresh cilantro (coriander): to taste
