Chingari Chicken Recipe
Ingredients
For Marinating the Chicken:
500 grams boneless chicken (cut into small pieces)
1 teaspoon ginger-garlic paste
Juice of half a lemon (use 1 lemon if it’s small)
1 teaspoon red chili powder
1/2 teaspoon roasted cumin powder
1 teaspoon chicken masala (or garam masala if preferred)
1/2 teaspoon salt
A pinch of red food color (optional, for color)
For Frying and Cooking:
2 tablespoons oil (for frying)
3 medium-sized onions (finely chopped)
*1 tablespoon ginger-garlic paste
1 large tomato (finely chopped)
1 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon roasted cumin powder
**1/2 teaspoon red chili powder
1 teaspoon chicken masala (or garam masala if preferred)
1/2 cup water (to cook the masala)
12-15 cashews (ground into a dry powder)
1 teaspoon kasuri methi (dried fenugreek leaves)
1 teaspoon chaat masala
1/2 teaspoon black pepper powder (adjust to taste)
1 cup water (or as required to adjust gravy consistency)
For Smoky Flavor:
1 burning piece of charcoal (for smoking)
A few drops of oil (for the smoking process)
For Garnishing:
Fresh coriander leaves (for garnishing)
Let’s Start Recipe
This recipe has a smooth gravy with a fantastic flavor. It’s perfect for serving with roti, chapati, or naan. The recipe is absolutely mouth-watering and must-try. If you enjoy our recipes, don’t forget to like the post and **share** it with your friends.
Step 1: Marinating the Chicken
Take **500 grams of boneless chicken** and cut it into small pieces (not too large).
Add the following ingredients for marination:
1 teaspoon ginger-garlic paste
Juice of half a lemon (use one whole lemon if it’s small)
1 teaspoon red chili powder
1/2 teaspoon roasted cumin powder
1 teaspoon chicken masala
1/2 teaspoon salt
A pinch of red food color (for a nice color)
Mix all these ingredients well and coat the chicken thoroughly. Let it marinate for **30 minutes**.
Step 2: Frying the Chicken
Now, heat **2 tablespoons of oil** in a pan on medium flame. Once the oil is hot, add the marinated chicken and fry it on medium flame. Don’t lower the flame too much, as the chicken will release water, which we don’t want. Let the chicken cook and get a nice golden-brown color. You don’t want the chicken to become too crispy; just cook it for about **5-6 minutes**. Once done, take the chicken out and set it aside. The chicken should easily break apart, indicating it’s fully cooked.
Step 3: Preparing the Onion and Tomato Base
In the same oil, add **3 medium-sized onions** (finely chopped). Fry the onions on medium flame until they turn **golden brown**.
Then, add **1 tablespoon ginger-garlic paste** and cook until the raw smell disappears. After that, add **1 large finely chopped tomato** and a pinch of salt (about **1 teaspoon or slightly less**) to help the tomato soften quickly. Cook for **3-4 minutes** until the tomatoes are well-cooked.
Step 4: Adding the Spices
Lower the flame and add the following spices to the pan:
1 teaspoon turmeric powder
*1/2 teaspoon coriander powder
1/2 teaspoon roasted cumin powder
1/2 teaspoon red chili powder
Mix well and cook the spices for **1-2 minutes** to remove any raw taste. Afterward, add **1 teaspoon of chicken masala** and mix it well. If you don’t have chicken masala, you can use **garam masala**, but the chicken masala really elevates the flavor.
Step 5: Cooking the Chicken with Masala
Now, add **1/2 cup of water** and let it simmer for **2-3 minutes** to allow the spices to blend with the vegetables.
For a creamy texture, add a special ingredient: **12-15 cashews**. Grind the cashews into a dry powder (no water) and add it to the mixture. Add **1 teaspoon kasuri methi (dried fenugreek leaves)** and **1 teaspoon chaat masala**. For a bit more heat, add **1/2 teaspoon black pepper powder**.
Mix everything well, and add **1 cup of water** (or adjust to your desired consistency). Stir and cover the pan, letting it cook for **10 minutes** on medium flame, ensuring the chicken is fully cooked and the masala flavor is well incorporated.
Step 6: Final Touch – Smoky Flavor
After **10 minutes**, check the consistency; the oil should have separated, and the gravy should have thickened. Now, **turn off the flame** and place a small bowl in the pan. Add a **burning charcoal piece** and a few drops of oil over it. Cover the pan for **2-3 minutes** to infuse a smoky flavor into the chicken.
Step 7: Garnishing and Serving
Once the smoky flavor has infused, remove the bowl and serve the chicken hot. Garnish with fresh **coriander leaves** and enjoy this **spicy, tangy, restaurant-style Chingari Chicken**.
Tip
This recipe is absolutely **delicious** and is perfect for any special occasion or family gatherings. When you try it, please don’t forget to leave your feedback in the comments. Your feedback encourages us to keep creating more amazing recipes.
Thank You…♥️