Recipe by Chrysl Castelino
Ingredients:
1 kg chicken on the bone(cut into medium sized pieces)
4-5 green chillies (slit in half)
2 sprigs curry leaves
2 tbsp tomato ketchup
1 tbsp soy sauce
1 tbsp red chilli sauce
1 tbsp ginger garlic paste
2 tsp coriander powder
1 tsp jeera powder
1 tsp chilli powder
3 tsp Kashmiri chilli powder
1 tsp garam masala powder
1/2 tsp pepper powder
1/2 tsp turmeric powder
2 tbsp kasuri methi
1/2 cup oil
salt to taste
To grind for the masala paste2 large onions (roughly chopped)
2 tomatoes (roughly chopped)
8-10 cloves garlic
1/2" ginger
5-6 stalks coriander with the leaves
For the marinade
1 tsp chilli powder
1/2 tsp salt
1/4 tsp turmeric powder
2-3 tsp corn flour
1 tbsp soy sauce
Steps:
- In a bowl combine the ingredients for the marinade and marinate the chicken in it for half an hour.
Meanwhile prepare the masala paste by grinding all the ingredients to a fine paste in a mixer jar.
chicken fried till brown - In a small bowl combine all the dry masala powders and set aside.
- Heat oil in a vessel and fry the chicken till browned on all sides and set aside. Make sure to fry the pieces in batches.
- To this same oil add the curry leaves, green chillies and ginger garlic paste and fry for 2-3 minutes.
- Add the ground masala paste and dry powders.
- Continue to fry till the oil separates. Now add the sauces and continue to fry the masala for another 5-10 minutes.
- Once the masala has fried well, add 1 cup water and bring to a boil.
- Now add the chicken, season with salt and cover and cook on low flame for 20 minutes.
- Add the kasuri methi. If you want the dish dry, reduce the gravy till it has thickened. If you prefer to have some gravy, leave it as it is.
- Turn off the flame and cover the vessel. Let the dish sit for at least half an hour before serving with rotis or chapathi.
- ENJOY!
Fry the masala paste & add the dry masala powders