Sunday, 2 March 2014

Chicken Masala


·         1 kg Chicken
·         One cup Olive Oil
·         Two Onions- sliced
·         2 whole Fresh Garlic
·         2 inch piece of Ginger
·         Salt to taste
·         2 tsp Red Chili Powder or to taste
·         2 tsp Coriander Powder
·         2 tsp Cumin Seed Powder
·         1 tsp Turmeric Powder
·         1 tsp Ground Gram Masalah
·         3 tsp Tomato Paste
·         Half cup Chopped Fresh Coriander Leaves
·         6-8 Green Chilies

Take a heavy bottom skillet and pour into it the olive oil. Add the sliced onion to it and put it on medium heat. Let them cook for 3-4 minutes. Don’t let them get brown in colour. Now add a cup of water and cover the skillet. Let it cook on low heat until the onions get tender. Meanwhile peal the ginger and garlic; take them into a blender and mix into it half cup of water. Blend them well. Then remove the cover and add ¼ cup of water to it. Now add chicken, ginger garlic, salt, chili powder, coriander powder, and turmeric powder. Mix all the ingredients well, cover the skillet, and let it cook on medium high heat. Stir it after each 4-5 minutes. When the oil begins to leave the masala, remove the cover and add ground gram masalah and tomato paste to it. Cook it stirring continuously for another two minutes. Now add coriander leaves and green chilies to it and remove from the heat. Serve the Chicken Masala with fresh Naans and Salad. You can also serve it with boiled rice.