Chicken Masala

"There is no reason to shy away from cooking Indian food at home," says Vipul Bhasin, chef/owner of Indiya in Collingswood. "The ingredients are not hard to find, the techniques are simple—basically just sautéing—and the results are delicious, a great way to perk up dinner."

Chicken Masala from Indiya in Collingswood


1 lb chicken breast, cut into bite-size pieces
3 bell peppers (1 green, 1 red, 1 yellow), cut into 1-inch cubes
3 onions (chop two of the onions finely; cut the third into bite-size, 1-inch pieces)
3 medium tomatoes, finely chopped
Salt to taste
1⁄2 tsp. cumin
1⁄2 tsp. red chili powder
1 tsp. coriander
1⁄2 tsp turmeric
1 tsp. kasoori methi (dried fenugreek leaves)
Few sprigs of cilantro, for garnish
3- 4 tbs oil
1 tsp. garam masala powder (optional)

For the Marinade:

1 1⁄2 tsp ginger-garlic paste
2 tbs plain yogurt
1/4 tsp red chili powder
Salt to taste


1) Marinate the chicken pieces in the ginger-garlic paste, yogurt, red chili powder and salt. Cover and set aside.
2) Heat oil in a pan, add cumin, sauté for a few seconds.
3) Add all the chopped onion and chopped bell peppers, cook till onion is golden.
4) Add red chili powder, coriander, turmeric and salt and sauté for a minute or two.
5) Add chopped tomato and cook 4-5 minutes or till tomatoes considerably soften.
6) Add the marinated chicken pieces and cook 4-5 minutes.
7) Reduce the flame, cook till chicken is done. don’t overcook the chicken.
8) Add kasoori methi and garam masala and cook 1 or 2 more minutes.
9) Sprinkle with chopped cilantro and serve with naan or rice.

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