Tender juicy pieces of chicken ., marinated in a spicy green masala paste. Cooked on medium flame with a tomato gravy. This dish absolutely bursts with flavours. Can be enjoyed with roti, Phulkas, bhakri or even plain steamed rice . Serve with a simple salad and lemon wedges and It will take your meal to completely different level
A little tedious method to prepare the curry but trust me its worth every effort and once you get used to the preparation, it doesnt seem that difficult. Hope you all enjoy cooking this one.
INGREDIENTS:
FOR DRY MASALA/ DRY SPICE MIX
1 tsp coriander seeds
½ tsp jeera
½ tsp mustard seeds
½ tsp methi /fenugreek seeds
12 cloves
12 black pepper corns
½ tsp Hing or asafoetida
½ tsp turmeric powder
2-3 inches of cinnamon stick broken into smaller pieces.
1. Dry roast all these ingredients in a tadka pan or wok till a nice aroma is released .
2. Dry grind in a mixer or coffee grinder. It should be a very fine powder .
3. Making such fresh masala always gives a very unique taste to your dish.
FOR WET GREEN MASALA / MARINATION
2 Medium sized onions
6 to 10 green chillies chopped
Small bunch of coriander around 2 fistfuls
Small bunch of mint leaves around 1 fistful
3 inches of ginger chopped
12 to 15 pods of garlic depending on size.
1. Roast the two onions with skin directly on gas flame. Be a little careful and do not keep this unattended. Roast till the onions are completely black from outside. This lends a very distinct sweet onion flavour to the dish.
2. Grind the roasted n peeled onions with all the above ingredients. Add just a little water to make a very smooth paste. This green paste will be used for marination.
INGREDIENTS FOR THE CURRY
Chicken 1 kg cut into 2 inch pcs. You can use boneless too if you like it that way. I personally prefer with bones as I feel bones give a nice taste of their own.
Curds or yogurt 1 tbsp
Oil for cooking 3 to 4 Tbsp
4 medium sized onions sliced
1 medium sized tomato sliced
3 tsp oil for tadka
2 tsp chilli powder
METHOD :
1. Cut , wash and clean the chicken pieces and keep them aside.
2. Apply the green paste to these pieces and mix well.
3. Add the dry spice mix or the dry masala (as mentioned above) to this and mix really well.
4. Cover and refrigerate for at least 30 mins.
5. Grind together in a blender the sliced onions and tomatoes and make a fine paste.
6. Heat oil in a thick bottomed pan or wok .
7. Now add the tomato onion paste. Stir well for 3 to 5 mins till it turns a pinkish or copper colour
8. Add the marinated chicken pcs to this gravy and add a glass of water . Mix well and keep covered .
9. Keep stirring occasionally . Add more water if its too dry. Cook covered on medium flame.
10. Once the chicken pieced are cooked (around 30 to 40 mins) add salt to taste.
11. Now comes the GRAND FINALE ……. Heat 3 tsp Oil in a small pan and roast 1 to 2 tsp red chilli powder in it . You might end up sneezing and coughing due to the chilli powder but trust me its worth it.
12. Add this to the cooked chicken to produce an extremely appetizing SIZZLING SOUND. Mix well and cook for another minute or so.
13. Your Spicy chicken curry is ready to be served with Roti/ Phulkas/ bhakri/Plain steamed Rice .
14. ENJOY !!!
A little tedious method to prepare the curry but trust me its worth every effort and once you get used to the preparation, it doesnt seem that difficult. Hope you all enjoy cooking this one.
INGREDIENTS:
FOR DRY MASALA/ DRY SPICE MIX
1 tsp coriander seeds
½ tsp jeera
½ tsp mustard seeds
½ tsp methi /fenugreek seeds
12 cloves
12 black pepper corns
½ tsp Hing or asafoetida
½ tsp turmeric powder
2-3 inches of cinnamon stick broken into smaller pieces.
1. Dry roast all these ingredients in a tadka pan or wok till a nice aroma is released .
2. Dry grind in a mixer or coffee grinder. It should be a very fine powder .
3. Making such fresh masala always gives a very unique taste to your dish.
FOR WET GREEN MASALA / MARINATION
2 Medium sized onions
6 to 10 green chillies chopped
Small bunch of coriander around 2 fistfuls
Small bunch of mint leaves around 1 fistful
3 inches of ginger chopped
12 to 15 pods of garlic depending on size.
2. Grind the roasted n peeled onions with all the above ingredients. Add just a little water to make a very smooth paste. This green paste will be used for marination.
INGREDIENTS FOR THE CURRY
Chicken 1 kg cut into 2 inch pcs. You can use boneless too if you like it that way. I personally prefer with bones as I feel bones give a nice taste of their own.
Curds or yogurt 1 tbsp
Oil for cooking 3 to 4 Tbsp
4 medium sized onions sliced
1 medium sized tomato sliced
3 tsp oil for tadka
2 tsp chilli powder
METHOD :
1. Cut , wash and clean the chicken pieces and keep them aside.
2. Apply the green paste to these pieces and mix well.
4. Cover and refrigerate for at least 30 mins.
5. Grind together in a blender the sliced onions and tomatoes and make a fine paste.
6. Heat oil in a thick bottomed pan or wok .
7. Now add the tomato onion paste. Stir well for 3 to 5 mins till it turns a pinkish or copper colour
8. Add the marinated chicken pcs to this gravy and add a glass of water . Mix well and keep covered .
9. Keep stirring occasionally . Add more water if its too dry. Cook covered on medium flame.
10. Once the chicken pieced are cooked (around 30 to 40 mins) add salt to taste.
11. Now comes the GRAND FINALE ……. Heat 3 tsp Oil in a small pan and roast 1 to 2 tsp red chilli powder in it . You might end up sneezing and coughing due to the chilli powder but trust me its worth it.
12. Add this to the cooked chicken to produce an extremely appetizing SIZZLING SOUND. Mix well and cook for another minute or so.
13. Your Spicy chicken curry is ready to be served with Roti/ Phulkas/ bhakri/Plain steamed Rice .
14. ENJOY !!!
Wahhhh!!!! Mastach recipe!!!!
ReplyDeleteThanks a lot dear !
DeleteThanks a lot dear !
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