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Mar 03

Chicken Masala

Chicken Gravy

Chicken is one meat that can be cooked in numerous ways. Chicken has very little flavor of its own and therefore, this makes it important to ensure that the spices or masala that the chicken is cooked in, should go all the way inside the chicken pieces. If you use bigger pieces, you should make cuts in it so that the masala can penetrate the outer layer and go all the way to the middle.

I shared a chicken recipe on my blog earlier. That recipe is closer to karahi chicken. The recipe I am about to share has a multitude of flavors and is a completely different category, using elements of Maharashtrian cuisine.

I recently visited a friend’s place where they had made this delightful chicken dish. It was so great I wanted the recipe and requested them if I could share it with my wonderful readers on my blog.

Thanks to Ankit Tiwari and Gauri Salve for this wonderful recipe. You guys are awesome and I hope I can replicate this and make it for you some time. Here it is:

 

 Ingredients

For the Marinade

Salt to taste

¼ tsp turmeric

Juice of 1 lemon

 

For the main recipe

2-3 tbsp oil

12 pieces ( medium size) chicken

1 tsp cumin seeds

1 large onion, finely chopped
1 tomato smoked (on the flame)
2 tbs grated coconut
4 garlic cloves big, shredded
1 inch ginger, shredded
5 black peppercorns
3 bay leaves
1 inch long cinnamon stick
2 elaichi or cardamom
2 cloves

½ tsp red chilli powder

2 tbsp  coriander powder

1 tsp cumin powder

2 tbsp chicken curry powder

Here is the method:

The chicken needs to be marinated before cooking.

Wash and clean chicken.

Add salt, turmeric and lemon, and set aside.

Leave it covered for a minimum of 30 minutes. The longer the marinade gets to sit with the chicken, the better it is since the chicken gets to absorb the marinade.
Once the marinade time has passed, we can begin cooking.

Take oil in a pan. I like to use minimal oil, but this recipe was prepared with a liberal quantity of oil. If you usually use more than 2-3 tbsp. oil, go ahead and add a little more. Occasional indulgence doesn’t hurt

Heat the oil, then add cumin seeds, black peppercorns, bay leaves, cinnamon stick, elaichi or cardamom,  cloves. Keep heat on medium high

Once cumin seeds begin to pop, add onion

Saute till onion turns golden brown

Add ginger and garlic

Saute for a few minutes

Add tomato and coconut. The tomato will eventually become just like a puree. Make sure you mash it well while in the pan.

Add red chilli, coriander powder and cumin powder.

If you like it to be more spicy, increase the red chilli powder to 1 or 2 tsp.

Cook on medium high till the oil starts separating from the masala.

Add the marinated chicken.

Cook for 10-15 minutes

Add water, according to how much gravy you want

Add chicken curry powder. Any chicken curry powder works well, but Shaan works well.

Cook till water comes to a boil.

Cover and cook for 5 minutes.

Chicken is ready to be served.

Transfer to a serving bowl, garnish with chopped coriander leaves and serve hot

 

I hope you guys enjoy this dish as much as I did. Remember that creativity in the kitchen can go a long way in helping you create your own delightful recipes. Substitute some ingredients for other interesting ones, or just add things that seem interesting, and you may arrive at a completely different taste. Another great way to get creative is to alter the proportions of the dish. Try increasing the quantities of some of the spices and see how it transforms this dish.

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