Saturday, September 19, 2009

CORIANDER CHICKEN MASALA.







1. Chicken - 1 ½ kg
2. Shallots -8 no s
3. Onion - 3 no s
4. Green chilly - 3 no s
5. Cardamom - 3 no s
6. Cloves -2 no s
7. Aniseed - ½ tsp
8. Cinnamon -2 piece

To Marinate :

9. Kashmiri chilly powder - 1 ½ tsp
10. Coriander powder - 2 tsp
11. Turmeric Powder - ½ tsp
12. Pepper Powder -1/4 tsp
13. Garam Masala -2 tsp
14. Chicken Masala(if needed) -1 1/2tsp
15. Coriander Leaves (chopped) -4tsp
16. Oil / Ghee -
17. Salt -to taste
18. Tomato Sauce -2 tsp


How to Prepare:


1. Clean the chicken and apply the above listed powders for marinate the chicken from 9 to 14 and add salt for taste and keep it for at least ½ an hour or maximum 1 hour.
2. Take a kadai put 3tbs of oil(refined or coconut) or ghee , put crushed cardamom ,cloves ,1/2tsp of aniseed and 2 pieces of cinnamon and sauté it well. Add finely chopped onions sauté well till it becomes golden brown ,then green chilly mix well and put the flame in low simmer.
3. By this time for the extra fragrance and for the delightful taste you can add again 1 tsp of coriander powder ,little turmeric powder 1/2tsp of kashmiri red chilly powder and 1 tsp of garam masala and sauté the texture well for 5 mins.
4. Now put the marinated chicken into this kadai and mix well with the texture for 2 mins.
5. Add about ½ cup of boiled water into this texture to cover the chicken for boiling.
(if you want more gravy add more water and if u expect semi gravy then add little water that is I quoted here ½ cup of water.)
6. Close with lid and put it in low flame for about 5 to 8 minutes minimum for boiling the chicken well, After that open the lid and add 2tsp of tomato sauce and mix well and put the finely chopped coriander leaves on the top of the texture and take off the flame.
7. Finely add 1 tbs of ghee on the top of gravy for balancing the taste of coriander chicken masala.
8. For garnishing you can add the deep fried shallots and ghee fried nuts on the top of coriander chicken masala .