Saturday, 30 May 2009

Chicken masala fry

Preperation time: 15 min (minus marination time) | Cooking time: 45 min

I was sitting with a dilemma of choosing what to prepare for the guests arriving in 2 days. My conversation with my husband.

Me: Can you please suggest what to make for dinner?
Husband: You have so many recipes at hand, why don't you select any one of them.
Me: Those are all new recipes and I don't want to experiment it on our guests :-). I feel I should just change a few things here and there on something simple and make it presentable.
Husband: Alright, so which one have you chosen?
Me: You know the one I prepare, a chicken masala dry dish.
Husband: Ohhhhh you always go for dry dishes. :-) Well no problem go ahead.

Lemon juice-2tbsp
Big onion-1
Garlic cloves-4
Chopped ginger-1tbsp
Green chillies-4
Tomato puree-4tbsp
Coriander leaves(chopped)-3tbsp
Salt to taste

For the masala
Coriander seeds-4tsp
Red chillies-2
Cumin seeds-1tsp
Cinnamon-1 inch stick

Clean the chicken, rub it with salt and lime juice and leave it for about 20 minutes. Grind the onions, garlic, ginger & green chillies with vinegar into a smooth paste. Marinate the chicken in this paste and leave it for at least 4-6 hours in the refrigerator.
Put the chicken in a large pan and simmer in its own juices for about 30 minutes stirring occasionally. Add the masala paste and cook until a thick gravy is formed.
Add oil and fry the chicken mixture until it turns brown in colour.
Add tomato puree and cook for about 5 minutes.
Garnish it with coriander leaves and serve hot.

This goes well with rice & chapati.


Post a Comment