Chicken Masala recipe?

Question

Does anyone have a good recipe for chicken masala?



Thanks to all, who can help.

Answer 1

I assume you meant Chicken Marsala (marsala wine sauce)

CHICKEN MARSALA RECIPE
Wine, lemons, and mushrooms flavor this chicken recipe the lower salt and lower fat way.

1/8 tsp black pepper
1/4 tsp salt
1/4 C flour
4 chicken breasts, boned, skinless (5 ounces)
1 Tbsp olive oil
1/2 C Marsala wine
1/2 C chicken stock, skim fat from top
1/2 lemon fresh lemon juice
1/2 C sliced mushrooms
1 Tbsp fresh parsley, chopped




Mix together pepper, salt, and flour. Coat chicken with seasoned flour.
In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.
To the skillet, add wine and stir until the wine is heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.
Return browned chicken breasts to skillet. Spoon sauce over the chicken.
Cover and cook for about 5-10 minutes or until chicken is done.
Serve sauce over chicken. Garnish with chopped parsley.
Yield: 4 servings--Serving Size: 1 chicken breast with 1/3 cup sauce

Each serving provides:

Calories: 277
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 77 mg
Sodium: 304 mg

Answer 2

Chicken Biryani Masala
Yield: 1 Serving

Ingredients

3 c Basmati rice
4 chicken breasts**
1/2 lg onion; minced
2 cloves garlic; minced
3 tb vegetable oil or ghee
8 oz plain yogurt
1 pn saffron threads
1/4 c milk
*** SPICE MIXTURE ***
1 ts red chile powder*; medium
-heat
1/4 ts black peppercorns
1 ts ginger, powdered
1 tb turmeric
1/2 ts nutmeg
1/4 ts mace
1/2 salt (or to taste)
6 cardamom seeds; peeled
4 bay leaves; dried, crushed
1 lump &n - marble
1/2 ts cinnamon
1/2 ts cloves

Instructions

* Do not use chili powder, which contains other spices. Use a pure
powdered
chile from cayenne or New Mexico chiles.

** skinless and boneless and cut into 3/4" pieces

Put the milk into a cup and add the saffron and stir. Set aside at least
30
minutes before using.

Place all spice ingredients (including salt and tamarind pulp) in spice
grinder and grind to a fine powder.

Soak the rice in cold water for 30 minutes and then drain and rinse until
clear water comes off rice. Cook rice in large pan in 8 cups of water.
Cook for 10-12 minutes.

In a frying pan, heat oil or ghee and saut‚ the onion and garlic until
golden. Add chicken and spice powder and stir-fry until chicken is done,
about 6 minutes.

Drain rice and place back in large pan. Add the saffron-milk mixture and
mix rice until uniform color. Add the chicken, onion, garlic and spice
mixture and the yogurt to the pan and mix gently until well-blended with
all
the rice.

Place the rice into a glass baking dish and bake in a 350F oven for 40
minutes.

Serve immediately as a main course or side dish.

Answer 3

I have always prefered to make a difficult recipe easier to make.This is my version of the easier to make chicken masala.

1. Coat 5 medium pieces of chicken with:
2 tablespoons of chilli powder
1 teaspoon of salt
a bit of water.
2. fry them .
3. In another pan, heat up 1/2 cup oil.
4. Fry chopped onion (2), garlic (5 cloves) and ginger (2 inches).
5. When you can smell the fragrance, add in 1/4 cup of chicken curry powder + 1/2 cup water
6.Add in some cardamoms, cinnamons and star anise.Let simmer.
7. Keep stirring until you can see the oil breaking through the curry.
8. Add 5 tablespoons of coconut milk or evaporated milk,1/2 cup water, 2 tablespoons of chilli sauce and ketchup.
9.Put in the fried chicken. Add 1 teaspoon of sugar and salt to taste. Let it simmer and thickens.
10. Finish off with 2 teaspoons of ghee on your chicken masala and some fried cashewnuts.

Answer 4

-1 pound Chicken Fillets (cut into 1/2" (1 cm) cubes)
-1 small Onion (finely chopped)
-1 tsp. Red Chilli Powder (Pisi Lal Mirch)
-½ tsp. Ginger Powder (Adrak Powder)
-1 clove of Garlic (Lehsan) (crushed)
-Salt (to taste)
-¼ tsp. Turmeric Powder (Pisi Haldi)
-1 tsp. Garam Masala Powder
-1 tsp. Coriander Powder (Pisa Dhania)
-6 tbsp. Clarified Butter (Ghee) or Cooking Oil
-½ can of Tomatoes (chopped)
-2 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (finely chopped)

Method:-

1) Heat the clarified butter or oil in a cooking pan. When oil is hot add the onion; fry the onion, until it is golden brown.

2) Add the red chilli powder, ginger powder, salt, turmeric powder, coriander powder and fry the spices for about two minutes. (By adding a little water if necessary.)

3) Add the tomatoes and continuously stir it for ten minutes or until the butter leaves the spices.

4) Add the chicken cubes and stir them in the masala spice to get the chicken pieces nicely coated.

5) Add ½ cup of water and leave the chicken to cook on a low light for fifteen minutes (covered). Remove the lid, stir the chicken and cook for further ten minutes.

6) When the butter starts to come out, add ¼ cup of water, sprinkle garam masala powder and coriander/cilantro leaves. Mix and cover the pan for five to six minutes.

ENJOY!!

Answer 5

Chicken Tikka Masala CHICKEN 2 cups yogurt 1 teaspoon finely chopped ginger 2 teaspoons finely chopped garlic 1/2 teaspoon red chile powder 1/2 teaspoon garam masala (see Note) 1/2 teaspoon salt 2 teaspoons vegetable oil 1 pound chicken, cut into cubes ***SAUCE:*** 1 teaspoon vegetable oil 2 teaspoons chopped onion 1/4 teaspoon finely chopped ginger 1/4 teaspoon finely chopped garlic 4 cans (8-ounce size) tomato sauce 1/4 teaspoon ground cumin 1/4 teaspoon garam masala (see Note) 1/4 teaspoon red chile powder 1/2 teaspoon cinnamon 1 cup (or less) heavy cream Salt to taste Directions: For chicken: Mix yogurt with ginger, garlic, red chile powder, garam masala, salt and vegetable oil. Add the chicken cubes, mix well, cover and refrigerate for several hours or overnight. Place marinated chicken cubes on skewers and cook over charcoal. Do not overcook, as the chicken will continue cooking in the sauce. For sauce: Heat the oil in a saucepan over medium-low heat. Add the onion, ginger and garlic and sauté for 3 to 4 minutes. Add tomato sauce, cumin, garam masala and red chili powder and simmer for 15 minutes, stirring occasionally. Add the cooked chicken and cream and cook over medium heat for 5 minutes. Add salt to taste.

Answer 6

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

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DIRECTIONS:
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Answer 7

I have an awesome recipe used on many banquets and parties, fairly simple, somewhat inexpensive, please email me for exact recipe at [e-mail]