Chicken Masala Dry
Preparation Time :- 25-30 mins
Cooking Time :- 30-40 mins
Serves 3-4 People
1 kg (approx 2 lbs) Chicken (washed and cut)
1 Medium Sized Onion finely chopped
1 Medium Sized Tomato finely chopped
9-10 Cashews soaked and then ground to fine paste
2 tsp Ginger garlic paste
2-3 tbsp of Fresh Yogurt
1 tsp of Red chilli pwd with 1/2 tsp of garam masala
1 tsp of Cumin and Coriander pwd
1 inch Cinnamon stick
3-4 Cloves
3-4 Black peppercorns
1-2 Bay leaves
1 tsp of Lemon juice
3-4 tbsp of vegetable oil
Salt to taste
Method:-
1. In a bowl mix these ingredients together -red chilli powder and the garam masala with some turmeric. Add yoghurt and salt and make a thick paste out of it.
2. Marinate the chicken pieces in the above prepared mixture and keep it aside for about 20 minutes.
3. While the chicken pieces get marinated, soak the cashew nuts in warm water for about 10 minutes and then grind them fine to a paste.
4. In a pan then-dry roast cinnamon, cloves and black peppercorns for about a minute and then grind them to fine powder. Keep this ground masala aside.
5. Now heat 4 tbsp of oil in a kadhai (wok).
6. Add the chopped onions and fry them till they turn translucent.
7. Add ginger-garlic paste and fry for another 5 minutes on medium heat.
8. Add the tomatoes and let it cook for a further 3-4 minutes.
9. Now add cumin and coriander powder and saute for a minute.
10 .Mix it well and cook till the oil separates.
11. Add lime juice and the ground masala (step 4) to the mixture in the kadhai and saute for another 2-3 minutes.
12. Add the marinated chicken pieces (steps 1-2) to it and saute. Then add the cashew nut paste and saute again. If required add 1-2 tbsp of water.
13. Cook on high flame for 2 minutes, then reduce the heat to medium flame and cover and cook for a further 5 minutes.
14. Remove from heat.
Serve hot with Chappati/Roti/Naan/Boiled Rice.
1 Medium Sized Onion finely chopped
1 Medium Sized Tomato finely chopped
9-10 Cashews soaked and then ground to fine paste
2 tsp Ginger garlic paste
2-3 tbsp of Fresh Yogurt
1 tsp of Red chilli pwd with 1/2 tsp of garam masala
1 tsp of Cumin and Coriander pwd
1 inch Cinnamon stick
3-4 Cloves
3-4 Black peppercorns
1-2 Bay leaves
1 tsp of Lemon juice
3-4 tbsp of vegetable oil
Salt to taste
Method:-
1. In a bowl mix these ingredients together -red chilli powder and the garam masala with some turmeric. Add yoghurt and salt and make a thick paste out of it.
2. Marinate the chicken pieces in the above prepared mixture and keep it aside for about 20 minutes.
3. While the chicken pieces get marinated, soak the cashew nuts in warm water for about 10 minutes and then grind them fine to a paste.
4. In a pan then-dry roast cinnamon, cloves and black peppercorns for about a minute and then grind them to fine powder. Keep this ground masala aside.
5. Now heat 4 tbsp of oil in a kadhai (wok).
6. Add the chopped onions and fry them till they turn translucent.
7. Add ginger-garlic paste and fry for another 5 minutes on medium heat.
8. Add the tomatoes and let it cook for a further 3-4 minutes.
9. Now add cumin and coriander powder and saute for a minute.
10 .Mix it well and cook till the oil separates.
11. Add lime juice and the ground masala (step 4) to the mixture in the kadhai and saute for another 2-3 minutes.
12. Add the marinated chicken pieces (steps 1-2) to it and saute. Then add the cashew nut paste and saute again. If required add 1-2 tbsp of water.
13. Cook on high flame for 2 minutes, then reduce the heat to medium flame and cover and cook for a further 5 minutes.
14. Remove from heat.
Comments