Masala Chicken


Recipe prepared by Smt Jhansi Lakshmi
*****
Article written by Lakshmi Aparna


Masala Chicken 700

Marination time: 30 Minutes
Preparation time: 15 Minutes
Cooking time: 25 Minutes
Serves: 5-6
Main ingredient: Chicken

 

Ingredients

Chicken : 1 kg

01 I Chicken Kodi Mukkalu

Thin Chopped Onions : 4 Medium size

14 08 Sliced Onions

Green Chillies : 6

Chillies

Coriander Leaves : 1 Bowl

Corriander

Coriander Seeds : 25 grams

Corriander Seeds

Cloves : 10 - 20

Elaichi : 4

Cinnamon : 2 cm or 4 cm

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Dry Coconut Powder : 4 Tsp

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Ginger Garlic Paste : 2 Tsp

Ginger Garlic Paste

Curd : 1 bowl

Curd

Turmeric Powder : 2 Tsp

Red Chilly Powder : 2 Tsp

Salt : 2 Tsp

Oil : To fry



Procedure

Step 1 : Marinate Chicken with 2 tsp Salt, 2 tsp Red Chilly Powder, 1 tsp Turmeric Powder, 1 bowl Curd, 1 tsp Ginger Garlic Paste for half an hour (best if refrigerated)

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Step 2 : Cook marinated chicken by cooking in low flame for 10 min, when water starts oozing from chicken, cook in high flame till the water is evaporated (no need to add additional water)

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Mean while mildly fry Coriander Seeds, Cloves, Elaichi and Cinnamon without oil, let it cool and blend them into powder

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Step 3 : Heat 6-8 tsp oil in a frying pan

Step 4 : Fry Chopped Onions (Onions are chopped in very small size) and Green Chillies for 3 min in high flame

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Step 5 : Add 1 tsp Ginger Garlic paste and 1/2 Coriander leaves, fry for 3 min in high flame by keep on mixing

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Step 6 : Add 1/4 tsp Salt, 1 tsp Turmeric Powder. Fry for 2 min in high flame by mixing

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Step 7 : Add Cooked chicken to pan

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Step 8 : Keep on moving chicken in high flame

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Step 9 : When Oil is seen on upper layer add Coriander powder, keep mixing for 2 min

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Step 10 : Add Dry Coconut Powder, keep mixing for 5 min in high flame

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Once Curry is dry add remaining coriander leaves and off the flame

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Spicy and hot Chicken fry is ready to serve :)

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Chicken fry is best with Plain rice (or) Coconut Rice (Or) Pulka (or) Naan and also with Tomato Rasam

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