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 3:
2 Tomatoes - liquidized .
1 Tablespoon Garlic Paste.
1 Teaspoon Ginger Paste.
1 Teaspoon Kashmiri Mirchi Powder ( mainly for color )

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 seasoning .

Sikandalous Cuisine


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