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| Masala
Chicken |
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| Ingredients |
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| Chicken |
1½ kg. |
| Onions |
3 medium |
| Tomatoes |
2 medium |
| Red chillies powder |
2½ |
| Garam Masala |
3 |
| Turmeric powder |
½ |
| Curds |
2 table spoon |
| Ginger |
2 table spoon |
| Garlic paste |
2 table spoon |
| Oil |
8 tea spoon |
| Ghee |
2 table spoon |
| Salt |
to taste |
| Sugar |
1 tea spoon |
| Cream |
2 table spoon |
| Kasoori Methi |
2 pinches (optional) |
| Cinnamon |
½ inch |
| Cloves |
5 to 6 |
| Cardamom |
3 |
| Coriander powder |
1 teaspoon |
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Procedure |
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Cut the chicken, clean
it and wash it. Marinate with curds, salt, ½ ginger-garlic paste and turmeric
powder and keep aside for half an hour. |
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In a thick bottom pan heat oil. Add whole Garam masala and
fry for a minute. Add onion paste and fry till golden brown. Then add tomato puree
and fry for a minute. Add the remaining ginger garlic paste, red chilli powder
and garam masala (parbhi sambar) and again fry for a minute. Then add marinated
chicken, corrinder powder and sufficient water to cover the chicken pieces. Cook
the chicken till it becomes tender (approx. 15 to 20 min.). When
the chicken is cooked add ghee and cream. Simmer for two
minutes. Gravy should be thick and oily. |
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Personal Touch |
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Garnish with coriander leaves and
serve hot. |
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Meghana (Shaila) P. Rane. |
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