Spicy Chicken Masala Delight

1In a large bowl, marinate the chicken (1 kg) with curd (1 cup), chicken masala (2 tablespoons), red chilli powder (1 tablespoon), turmeric powder (1 teaspoon), meat masala (1 tablespoon), garam masala (1 tablespoon), haldi (1 teaspoon), and salt (1 teaspoon). Mix well and let it sit for at least 1 hour, preferably overnight in the refrigerator for better flavor.

2Heat 3 tablespoons of oil in a large pot over medium heat. Add cumin seeds (1 teaspoon) and cloves (4), and sauté for a minute until fragrant.

3Add the finely chopped onions (2) to the pot and cook until they turn golden brown, stirring occasionally.

4Stir in the grated ginger (1 inch) and minced garlic (4 cloves), cooking for another 2 minutes until the raw smell disappears.

5Add the chopped tomatoes (2) and cook until they soften and the oil starts to separate from the mixture, about 5-7 minutes.

6Once the tomatoes (2) are cooked, add the marinated chicken (1 kg) along with all the marinade. Stir well to coat the chicken (1 kg) with the spices.

7Add the bay leaves (2) and cover the pot. Cook on medium heat for about 20-25 minutes, stirring occasionally, until the chicken (1 kg) is cooked through and tender.

8Check for seasoning and adjust salt (1 teaspoon) if necessary. If the gravy is too thick, you can add a little water to reach your desired consistency.

9Once done, garnish with fresh coriander leaves if desired and serve hot with rice or naan.