Recipe by Chrysl Castelino
For The Masala Paste
2 medium sized onions (roughly chopped)
1 thumb sized piece of ginger
6-8 cloves garlic
3 green chilies (depending on the spice)
1 marble sized piece of tamarind
handful of coriander leaves
6-7 sprigs mint
1/2 tsp turmeric powder
For The Dry Powder
1/2 tsp peppercorns
2 tsp cumin seeds
2 tsp fennel seeds
4-5 cloves
1" cinnamon stick
2 tsp poppy seeds/khus khus *(optional)
1/2 star anise
Notes:
Ingredients:
1 kg chicken (cut into medium sized pieces)
1 medium onion (sliced)
2 medium sized potatoes (cubed)
2 small carrots (cut into batons)
1 medium sized tomato (chopped)
1 tsp sugar
salt to taste
4 tbsp ghee
1 kg chicken (cut into medium sized pieces)
1 medium onion (sliced)
2 medium sized potatoes (cubed)
2 small carrots (cut into batons)
1 medium sized tomato (chopped)
1 tsp sugar
salt to taste
4 tbsp ghee
For The Masala Paste2 medium sized onions (roughly chopped)
1 thumb sized piece of ginger
6-8 cloves garlic
3 green chilies (depending on the spice)
1 marble sized piece of tamarind
handful of coriander leaves
6-7 sprigs mint
1/2 tsp turmeric powder
For The Dry Powder
1/2 tsp peppercorns
2 tsp cumin seeds
2 tsp fennel seeds
4-5 cloves
1" cinnamon stick
2 tsp poppy seeds/khus khus *(optional)
1/2 star anise
Steps:
- Dry roast all the spices. Cool and grind to a fine powder.
- Heat 1 tbsp oil on an iron skillet and fry the onions on high flame till they are lightly browned.
- Next add in the ginger, garlic and green chilies. Fry for another 2-3 minutes.
Turn off the flame and add the coriander and mint leaves. Leave it in the skillet until the leaves welt. Transfer to a plate and let it cool completely.- Grind the cooled onion mixture, dry masala powder, turmeric powder and tamarind along with 1/2 cup water to a fine paste.
- Add the chopped potatoes and carrots into a vessel along with 1 tbsp of the ground masala paste, 1/2 tsp salt and 1/2 cup water. Bring to a boil and cook till the potatoes are 3/4th done.
- Heat ghee in a vessel and fry the sliced onion till golden brown and add the ground masala paste.
- Fry till the ghee separates on the sides.
- Now add the chicken and fry for 4-5 minutes.
- Add the boiled carrots and potatoes along with the water and mix.
- Add 1-2 cups of water to adjust the gravy consistency. Bring to a boil.
- Add chopped tomatoes, sugar and salt to taste. Cook covered on low flame for 20 minutes till the chicken has cooked through.
- Check for seasoning. Add 1 tsp vinegar if required.
- ENJOY!
Notes:
- I prefer using chicken with skin for this recipe as the fat and flavour from the skin gives this gravy its authentic taste and aroma. Make this dish a few hours before serving so that the chicken has time to absorb the flavours and spice.
- For other delicious recipes from Chrysl, visit www.myculinarydiaries.com