Wednesday, March 23, 2011

Masala Chicken

Chicken - 1 kg
Red chilli powder - 3 tsp (preferably kashmiri mirch)
Fennel (saunf) powder - 4 tsp
Ginger (sund/shonth) powder -1 tsp
Black pepper powder - 1/2 tsp
Turmeric powder : 1/2 tea spoon
Clove (laung) - 4-5
Black Cardamom - 3-4  (ground)
Green Cardamom - 2-3 (ground)
Gram masala - 1 tbsp
Onion (chopped) - 3-4 (medium sized)
Tomatoes (chopped) - 4-5 (medium sized)
Garlic - 5-6 cloves
Salt - to taste
Coriander (dhaniya) powder - 1 tsp
Milk : 2-3 tbsp
Oil - 3 tbsp

PS : There are two ways of making masala chicken. 
  • One in which we marinate using yoghurt and spices and keep it for sometime.
  • The second way is to cook it in milk and then pan fry them. Since mostly people know how the marinated chicken is cooked i will share the recipe that comes in handy when u don't have time to marinate.
Procedure :
  • Wash and clean the chicken and cut it into medium sized pieces.
  • Heat some oil in the pressure cooker add cloves, black cardamom, green cardamom and pepper to it. Now place the chicken pieces in the cooker. 
  • Add the same amount of milk and water (2 + 2 tbsp) in it. 
  • Add salt, turmeric powder, coriander powder, garam masala and pressure cook it till 3 whistles.
  • On the other hand heat oil in a deep pan, add the crushed garlic and the chopped onions. Sauté till transparent.
  • Add tomatoes and fry till the oil begins to separate.
  • Add red chilli powder, saunf, shonth and mix well.
  • Now add the pressure cooked chicken pieces to the masala and mix carefully not cutting into the pieces.
  • Slowly add the water left in the cooker. Cover the pan with a lid and continue cooking on medium flame till the chicken pieces are soft enough and till you get the desired thickness for the gravy.  
  • Serve hot with rice or chapati.

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