Wednesday, 13 June 2012

MALABARI CHICKEN MASALA

A delicious malabari chicken curry cooked in coconut milk ..Serve hot with Saffron Ghee Rice 😋




Preparation time:15-20 min.
Cooking time:20-25 min.
Serves: 4

Ingredients:
  • 400 gm chicken cut in medium pieces.
  • 1 cup thick coconut milk.
  • 1 cup thin coconut milk.
  • 1 tsp each of ginger & garlic paste,
  • 2 minced green chilies.
  • 1 large tomato puree.
  • 1 tsp crushed peppercorns.
  • 1 tsp garam masala powder.
  • 2 tbsp chopped coriander leaves
  • Salt to taste.
  • 3 tbsp oil  ghee + 1 tsp oil
Ingredients for ground masala:
  • 1/100 onion.
  • 1 tsp khus khus / poppy seeds.
  • 5 cashew nuts.
  • 8 dry red chilies or according to your taste.
  • 1 tbsp coriander seeds.
  • 1/2 tsp jeera/ cumin seeds.
  • 1 tsp saunf ( fennel seeds).
  • 1/2 tsp turmeric powder.
Method:
  • Wash, drain the chicken & keep aside.
  • Heat 1 tsp oil in a pan add the onions & saute till transparent.
  • Add the coriander seeds & keep stirring for 3 min till the onions are light brown.

  • Add the cumin seeds,khuskhus,fennel seeds,cashew nuts,turmeric powder & saute for another 2-3 min..Off the flame.

  • Add the red chilies & keep stirring till the masala cools down.

  • Grind the roasted masala to a fine paste.
  • Heat ghee in a pan add the green chilies,ginger garlic paste & saute for a min.
  • Add the chicken pieces & fry for 3 to 4 min.
  • Add the tomato puree,ground masala,salt to taste,crushed pepper corns, thin coconut milk,few coriander leaves,1 cup water & cook covered till chicken is tender.
  • Add the thick coconut milk,garam masala powder & simmer on low flame for 5 to 10 min or till the gravy is thick.
  •  Garnish with finely chopped coriander leaves.
Serve hot with  Saffron Ghee Rice  enjoy 😋



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