Spicy Chicken Masala – Dry

By : | 0 Comments | On : February 26, 2015 | Category : Blog

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It’s a chicken item cooked in very thick gravy. You prepare Paratha or Roti or Chapatti with it coz that’s how you can enjoy it most. More over it you will find it very interesting to cook too.

Raw Materials: (Cook for one)

Chicken – 250 gm, medium cut.

Onion – 1 big, chopped finely.

Tomato – 2

Garlic pods – 5-6, peeled, coarsely chopped

Green Chilly – 3 (chopped into button shape)

Oil – 2 big spoons

Red Chilly Powder – 1 small spoon

Coriander Powder – 1 small spoon




Ginger Paste – ½ Spoons

Garlic Paste – ½ Spoons

Cinnamon Powder – ½ small spoon

Garam Masala – 1 small spoon

Turmeric Powder – ½ small spoon

Cumin powder – A pinch of it

Cumin seeds

Curd – 1 big spoon

Salt – as per your taste

Method:

Heat the oil in a deep cooking pan. Add chopped garlic pods, green chilly. Stir at high heat for 30 seconds. Add Cumin seeds to it. Again stir for another 15-20 seconds. Add chopped onion pieces. Add small quantity of salt, keep on stirring on high flame. When it is half cooked add to it the ginger and the garlic paste. Make the flame medium. Fry till it turns brown.

Now add the chicken pieces, add turmeric powder and some salt again. Cook on high flame for a minute or so and then turn the flame medium again while the lid on. After 5 minutes, add chopped tomatoes and all the masala to it. Keep mixing till all the chicken pieces are mixed well with a layer of masala on it. Add the curd and two glasses of water to it. Leave for 15-20 minutes while lid is on, till the chicken cooks well. (If the cooking pan is a pressure cooker, just add half a glass of water and cook for 5 whistles).




When you find the chicken is cooked well, remove the lid and cook for sometime at high flame so that all the remaining water evaporates. When the masala starts sticking to the bottom, make the flame low and further cook while stirring till it is really thick gravy. Do take care that bottom does not get burnt.

Eat well.

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Source by Kumar Manvendra

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