Monday, July 2, 2007

Chicken masala recipe (semi gravy)


Step 1:

You will need

  • 2 pound chicken
  • 3 medium onions
  • 2 medium tomatoes/ 2 Tbsp tomato paste
  • 3Tbsp vegetable oil
  • 2 green chillies
  • 2 Tbsp ginger garlic paste
  • some salt
  • 1 cup (100gm) chicken masala powder or (½ tsp turmeric powder, 3 tsp chilli powder, 1 tsp coriander powder, 2 Tbsp cumin powder, 1 tsp garam masala powder)
  • 1 cup water
  • ½ bunch of coriander leaves for garnish
Step 2:

Chop
Peel and finely chop 3 onions, then 2 tomatoes.Finally, cube the chicken into bite-sized pieces, season with a little salt and also put to one side.
Then chop 2 green chillies.

HANDY HINT
Use a scissor to cut chillies or dip your fingers in oil before you do this to stop the chilli juices from stinging your fingers.
Step 3:

Start frying
Put a large non-stick frying pan over a medium heat. Add
3 tablespoons of vegetable oil

Add the 3 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions turn light golden brown. Stir frequently to stop the onions burning.
Step 4:

Ginger and garlic

Now add 2 tbsp of ginger and garlic paste. Stir well for a couple of minutes.

Step 5:

Spices
Add 1 cup of chicken masala powder or (½ tsp turmeric powder, 3 tsp chilli powder, 1 tsp coriander powder, 2 Tbsp cumin powder, 1 tsp garam masala powder) and fry for 5 minutes over low heat, stirring frequently.
Step 6:

Tomatoes
Add the finely chopped tomatoes fry for 2 minutes.
Step 7:

Cook the chicken

Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Stir in some salt. Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done.
When using pressure cooker just wait for 5 whistles and turn the heat off. After few minutes open the lid and cook the chicken till it becomes semi gravy.
Step 9:

Garnish
Finely chop the coriander and save a couple of good leaves to garnish. Now stir in the coriander to finish the dish.
Step 10:

Serve

Lay the corriander leaves onto the curry and serve

Hint:

For a weaker curry flavour, add 1 cup of water or 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes. This will reduce the spiciness and give some curry too. Enjoy with rice, chapathi or with ur favourite dish....

2 comments:

vinoth said...

I made ur Chicken masala today.It came out wonderful.The aroma is amazing.

Vijitha said...

Thanks Vinoth for trying the recipe and coming up with feedback. Good to hear that you liked it..