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Friday, 12 July 2013
Chicken Masala Gravy
This recipe uses both Mustard oil and Ghee , the end result is an easy and delicious chicken with a thick gravy.
1 Chicken - Cut into 12 -14 pieces , cut slits . Step 1: 2 Large Onions. 1" Cinnamon. 2 Black Cardamons. 4-5 Cloves.
Heat 3-4 tablespoons MO - add the spice , after 30 seconds add the
onions. Cook onions till golden brown. Remove onions and whole spice
with slotted spoon , cool and grind to paste . Set aside for later use.
Step 2: Lightly roast and grind to a powder: 1 Tablespoon Fennel Seeds. 1 Teaspoon Black Pepper. 4-5 Green Cardamon.
Step 4: 1 Tomato Chopped. 1 Tablespoon Ghee 1 " Ginger Juliennes- Cut thin and long like matchsticks.
Reheat the same MO - add some more if needed , when hot add the chicken
and salt - fry a couple of minutes till it seals and turns light
brown. Now add the powders ( step 2 ) and cook another minute or so . At
this stage introduce tomato puree along with chili powder ginger garlic
and some haldi. Cook covered on low till oil separates - 10 minutes.
Now add the onion paste , mix well , add 1/2 cup of hot water and simmer
another few minutes till chicken is almost done.
Heat ghee in a
frying pan - when hot add tomatoes and ginger juliennes ( stage 4 ) ,
cook 2-3 minutes till soft , mix back into the chicken along with 2
tablespoon water and cook covered a few minutes till done. Adjust