Masala chicken is a traditional Indian dish. It is cooked in a variety of spices and with the creamy feeling of coconut and cashew nuts. This is a yummy recipe which could be cooked quickly.
Ingredients:
Chicken: 1 kg
Onions: 3 big. finely chopped
Curry leaves: 1 sprig
Tomato pulp: 1 and 1/2 cup
For Masala:
Paste 1
Ginger: 1 and 1/4 piece
Garlic: 8-10 cloves
Black peppercorns: 20 corns
Cumin seeds: 3/4 tsp
Mustard seeds: a pinch
Paste 2:
Grated coconut: 1/3 cup
Cashew nuts: 10-12
Poppy seeds: 2 tsp
Salt to taste
Ghee: 3 tbsp
Powder Masala:
Red chilli powder: 1 and 1/2 tsp
Turmeric powder: 1/2 tsp
Coriander powder 2 tbsp
Garam masala powder: 1/2 tsp
Water: 1 and 1/2 cups
For Garnishing:
Coriander leaves: 2 tbsp, finely chopped
Method:
1. Wash the chicken pieces and drain and put in a bowl. Smear the pieces with turmeric powder and salt and keep aside.
2. Grind ginger, garlic, peppercorns, cumin and mustard seeds together to a smooth paste. Keep aside. This is paste 1.
3. Grind grated coconut, cashew nuts and poppy seeds to a fine paste, add a little water.This is paste 2.
4. Mix together with a little water red chill powder, garam masala powder, coriander powder and turmeric powder
5. Heat ghee in a deep bottomed pan, add the onions and saute till they are golden in color. Add the curry leaves and the paste 1 and mix well. Stir till the raw smell disappears.
6. Add the mixed spice masala, salt and stir. Add the chicken pieces and mix well till the pieces are well coated. Keep stirring for 5-6 minutes.
7. Add the paste 2 and mix well, stir for 5 minutes continuously or it can get stuck to the bottom.
8. Add water and check the seasoning and cover and cook on medium flame for 12- 15 minutes or till the chicken is done.
9. Transfer to a serving bowl and garnish with coriander leaves.
10. Serve hot with rice, roti or naan.
Ingredients:
Chicken: 1 kg
Onions: 3 big. finely chopped
Curry leaves: 1 sprig
Tomato pulp: 1 and 1/2 cup
For Masala:
Paste 1
Ginger: 1 and 1/4 piece
Garlic: 8-10 cloves
Black peppercorns: 20 corns
Cumin seeds: 3/4 tsp
Mustard seeds: a pinch
Paste 2:
Grated coconut: 1/3 cup
Cashew nuts: 10-12
Poppy seeds: 2 tsp
Salt to taste
Ghee: 3 tbsp
Powder Masala:
Red chilli powder: 1 and 1/2 tsp
Turmeric powder: 1/2 tsp
Coriander powder 2 tbsp
Garam masala powder: 1/2 tsp
Water: 1 and 1/2 cups
For Garnishing:
Coriander leaves: 2 tbsp, finely chopped
Method:
1. Wash the chicken pieces and drain and put in a bowl. Smear the pieces with turmeric powder and salt and keep aside.
2. Grind ginger, garlic, peppercorns, cumin and mustard seeds together to a smooth paste. Keep aside. This is paste 1.
3. Grind grated coconut, cashew nuts and poppy seeds to a fine paste, add a little water.This is paste 2.
4. Mix together with a little water red chill powder, garam masala powder, coriander powder and turmeric powder
5. Heat ghee in a deep bottomed pan, add the onions and saute till they are golden in color. Add the curry leaves and the paste 1 and mix well. Stir till the raw smell disappears.
6. Add the mixed spice masala, salt and stir. Add the chicken pieces and mix well till the pieces are well coated. Keep stirring for 5-6 minutes.
7. Add the paste 2 and mix well, stir for 5 minutes continuously or it can get stuck to the bottom.
8. Add water and check the seasoning and cover and cook on medium flame for 12- 15 minutes or till the chicken is done.
9. Transfer to a serving bowl and garnish with coriander leaves.
10. Serve hot with rice, roti or naan.
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