Monday, August 1, 2011

Chicken Masala

1/2 kg Chicken (Cut into small pieces)
8 cloves of Garlic (peeled and halved)
2 Onions (Finely sliced)
2 Tomatoes (Quartered)
3 Green chillies (slit)
3 strands of curry leaves
1 tbsp garlic ginger paste
1 Bay leaf
3 whole Cardamom
3 cloves
1 cinnamon stick
1 Star anise
1 tbsp Fennel seeds
1/4 tsp Fenugreek seed
11/2 tbsp Chicken masala (Chicken curry powder)
1 tbsp special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)
1 tsp garam masala
1/2 seasoning chicken cube
1 tbsp coconut milk
1/2 cup water
Few stalks of Coriander leaves
2 tbsp oil
1/2 tbsp Pure ghee
Salt to taste

  • Heat oil in a wok and add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise). Fry for a min.
  • Add the fenugreek and fennel seeds together with garlic ginger pastes and fry till the raw smell leaves.
  • Then add the onion, green chillies, garlic pieces and curry leaves. Fry for 2 mins.
  • Then add the chicken and tomatoes. Stir everything together, cover the wok and cook for 5 mins under medium high flame.
  • Then add masala powders, seasoning cube and salt. Stir fry till the oil separates from the masala. Add water, cover the wok and cook for further 10 mins.
  • When chicken is cooked, add the coconut milk and stir fry for another 3 mins. Add the ghee and give a final stir and switch off the stove.
  • Serve it hot garnished with chopped coriander leaves.

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