Indian Recipes
The very best collection of the exquisite Indian Recipes.
Today's Recipe - Chicken Masala
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Recipe: Serves: 4
Cooking time (approx.): 30 minutes
Style: Indian Non-Vegetarian
Ingredients:
2 tablespoon(s) each poppy seeds and cashewnuts
1 teaspoon(s) each of cumin ans fenugreek (methi) seeds
1 large onion(s)
4 flakes of garlic
1 tablespoon(s) chopped ginger
4 tablespoon(s) oil
1 cinnamon stick(s) of 1"(each)
2 bay leaves
2 teaspoon(s) red chilli powder
1 teaspoon(s) hot spice mix (garam masala) powder
3 large tomatoes pureed
salt to taste
12 medium pieces (about 800 grams) of chicken
6 tablespoon(s) thick yoghurt beaten till smooth
finely chopped fresh coriander to garnish
DIRECTIONS:
Roast the poppy seeds lightly and soak it along with cashewnuts in the warm water for about 1 hour. Grind to a fine paste with the water.
Roast the cumin and fenugreek seeds lightly. Dry grind to a fine powder.
# Grind the onion, garlic and ginger to a fine paste. Heat the oil in a heavy bottomed saucepan. Fry the cinnamon and bay leaves briefly till aromatic. Add the onion paste and fry for about 3 minutes or till rich golden brown.
# Add the cumin-fenugreek powder, red chilli powder, hot spice mix (garam masala), pureed tomatoes and salt. Cover and cook on low heat for about 10 minutes.
# Increase the heat and add the chicken pieces and fry well for about 10 minutes such that the spice flavors permeated through the chicken.
# Reduce the heat and add the poppy seed-cashewnut paste stirring well. Fry for about 2 minute(s).
# Reduce the heat and add the yoghurt stirring briskly to avoid curdling. Simmer for about 5 minutes (stir once mid-way) or till the chicken is tender, the gravy is thick and oil has separated.
Serve hot garnished with coriander leaves.