Chicken Masala (Without curry)

Marinade:

1/2 cup curds

(Add to taste):

red chilli (deghi mirch) powder
turmeric powder

chicken masala

garam masala

Salt

For cooking:

1 tbsp oil

1 tbsp butter

1 tsp cumin seeds

1 tsp mustard seeds

2 medium sized onions finely diced
2 tbsp garlic and ginger paste
4 tomatoes finely diced

Ginger juliennes

Green bell pepper juliennes

Add to taste:

Cinnamon powder

Cardamom powder

5-6 cloves

Soya sauce

Method

  1. Wash the pre- cut chicken and marinate with chicken masala, garam masala, red chilli powder (deghi mirch), turmeric powder, salt and curd for about 15 – 20 minutes.
    Coat the chicken pieces well with it.
  2. For cooking the chicken heat oil and butter in a thick bottomed wok. When the butter melts add cumin seeds and mustard seeds so that it sputters.
  3. Add the onions. As they brown add the ginger and garlic paste stirring continuously.
  4. Add the marinade and chicken to the wok. Cover and lower the flame. Let it cook for some three minutes such that the chicken releases its water.
  5. Remove the cover and increase the flame. Allow the water to evaporate but ensure the chicken does not stick to the bottom of the wok.
  6. Cook the chicken till almost dry. While turning the chicken gets evenly cooked but at the same time ensure you do not break the chicken as it is turning tender.
  7. Add tomatoes, finely diced. The water from the tomatoes will prevent the drying chicken from sticking to the pan bottom.
  8. Also add ginger and bell pepper juliennes. Crush cloves and add.
  9. Add a few drops of soya sauce. This brings out the flavor of the bell pepper but take care soya sauce does not mask the taste of the other ingredients.
  10. You will have cooked almost twenty minutes on high and the oil will begin to separate from the chicken that is now fried to a rich golden color.
  11. Turn the flame off.  Transfer to a serving dish. Spice lightly with a sprinkle of cinnamon powder, cardamom powder. A light fragrance enhances the appeal. Garnish with coriander.
  12. Serve with chapattis and a salad of finely diced cucumber, onion and tomatoes in lime juice garnished with coriander.

© Ruby Mohan

© Kmitu | Dreamstime Stock Photos

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