Easy Chicken Stir Fry Recipe Step by Step Guide

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Easy Chicken Stir Fry Recipe Step by Step Guide :-With this straightforward recipe for Chicken Tikka Masala, you can make it on the stove in a little under an hour, and it will taste exactly like the Indian takeaway dish that you enjoy tasting the most. Furthermore, the flavour of leftovers is boosted even further the following day, which is a significant benefit.

 

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Easy Chicken Stir Fry Recipe Step by Step Guide

After marinating the chicken in a hot curry sauce that is produced with plain yoghurt, the chicken is then cooked with tomatoes, additional plain yoghurt, and spices. This dish is a great way to prepare chicken. It is possible to prepare it with either breast or thigh, and it tastes absolutely delicious when served with rice.

 

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Also Read :- Some 1995 Washington Quarters Are Worth $3,500! Find Out If You Have One… 

 

Ingredient:

For the chicken marinade:

  • 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 ½ tablespoons minced garlic
  • 1 tablespoon ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili (or ½ teaspoon ground red chili powder)
  • 1 teaspoon of salt

 

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For the sauce:

  • 2 tablespoons of vegetable/canola oil
  • 2 tablespoons butter
  • 2 small onions (or 1 large onion) finely diced
  • 1 ½ tablespoons garlic finely grated
  • 1 tablespoon ginger finely grated
  • 1 ½ teaspoons garam masala
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 14 oz (400g) tomato puree (tomato sauce/Passata)
  • 1 teaspoon Kashmiri chili (optional for colour and flavour)
  • 1 teaspoon ground red chili powder (adjust to your taste preference)
  • 1 teaspoon salt
  • 1 ¼ cups of heavy or thickened cream (use evaporated milk for lower calories)
  • 1 teaspoon brown sugar
  • ¼ cup water if needed
  • 4 tablespoons Fresh cilantro or coriander to garnish

 

Instruction:

 

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In a big skillet or pot, heat the oil over medium-high heat. Add the chicken pieces in batches of two or three while they’re sizzling, being careful not to overcrowd the pan. Fry for just three minutes on each side, or until browned. Place aside and maintain warmth. (The chicken will be cooked through in the sauce.)

Use the same pan to melt the butter. Saute the onions for around three minutes, making sure to scrape up any browned parts that have adhered to the pan’s bottom. Put the chicken and all the marinade ingredients in a bowl. Let the chicken sit for 10 to 1 hour, or overnight if you have the time.

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Add the ginger and garlic and sauté for one minute, or until aromatic. Next, add the coriander, cumin, turmeric, and garam masala. Stirring occasionally, fry until aromatic, about 20 seconds.

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Add the salt, chili powders, and tomato puree. Simmer the sauce for ten to fifteen minutes, stirring now and then, until it thickens and takes on a rich, crimson hue.

 

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Incorporate the sugar and cream into the sauce. Return the chicken with its juices to the pan and continue cooking for a further 8 to 10 minutes, or until the chicken is thoroughly cooked and the sauce is boiling and thick. If necessary, add water to thin out the sauce. Add cilantro (coriander) as a garnish and serve with freshly prepared Naan bread and hot garlic butter rice.

 

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Nutrition:

  • Calories: 580kcal
  • Carbohydrates: 17g
  • Protein: 36g
  • Fat: 41g
  • Saturated Fat: 19g
  • Cholesterol: 250mg
  • Sodium: 1601mg
  • Potassium: 973mg
  • Fiber: 3g
  • Sugar: 8g
  • Vitamin A: 1895IU
  • Vitamin C: 19.5mg
  • Calcium: 171mg
  • Iron: 4.1mg

 

How do you make chicken tikka masala?

You might already have these ingredients in your kitchen, which is the BEST part about this recipe and similar to our Butter Chicken. If not, you won’t have to look far or wide to discover them because they are so simple to locate in any grocery store! Traditionally, yogurt-marinated chicken is used to make authentic chicken tikka masala, which is then skewered and chargrilled for amazing barbecue flavors. We are cooking everything in a skillet or pot to preserve the great flavors and make this recipe more simpler for us to prepare at home.

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Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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