Coming back to the world of blogging after a short break……..
Internet is flooded with various versions of Chicken Masala recipes and I bet all of them guarantee effort less great meal …. The recipe I post today is my ishtyle Chicken Masala… If food has a cross breeding of cuisines ( read Fusion) , this dish would lead the line. Its nascent arise from the vexation of accommodating likes of everyone in the family. It’s a Kerala style Pepper Chicken which does not have coconut or coconut milk (for the ones who dislike coconut), considerably low on pepper ( yes, I know I said pepper chicken) unlike the peppery version which our friends from the God’s own country make ( for the ones who can’t handle spice) , its low on oil like all the things I make ( I take the blame on this one ; I gag if there is oil in my food) , its curry base is Punjabi style consisting of onion and tomatoes and the final nail to the coffin in this recipe….. I make my own masala; only because I feel all the store-bought packaged masala are made to look different but they all taste the same.
Having murdered the poor forsaken humble chicken (may its soul rest in peace), I promise you a wonderful meal time. The aroma of onions and aromatics will fill your house right from beginning and tantalize your taste buds so much that your family will take rounds and turns to ask you when the food will be ready. Be ready for compliments and all the blushing and basking in the glory of awesomeness. It works as a great recipe to entertain guests too as it takes very little time and effort to make and you can make this even after coming back from work and have a great meal time with everyone…uncomplicated and oh so easy recipe is a no hassle. ….. pin me how it went for you…..
Chicken Masala ( Ritu Ishtyle)
1/2 kilo Chicken ( curry cut)
2 Cardamom ( Elachi)
1 inch long Cinnamon Stick ( Dalchini)
4 Cloves (Laung)
6 Whole black peppers ( Kalimiri)
1 Tsp Fennel Seeds (Sauf)
Sprig of Curry leaves
2 Tbsp Oil
2 Tbsp Ginger Garlic paste
2 Tsp Chilli Powder
2 Tbsp Coriander Powder ( Dhania Powder)
1 Tbsp Chicken masala Powder (Recipe mentioned below)
1/4 Tsp Asafoetida ( Hing)
1/2 Tsp Turmeric Powder ( Haldi)
For the Chicken Masala Powder : Recipe produced powder for two times cooking.
1 Tbsp Coriander Powder
2 Tsp Chilli Powder
1 Tsp Pepper powder / Whole Pepper
1/4 Tsp Fenugreek Seeds ( Meethi dana)
1/2 Tsp Haldi
1 Tsp Whole Cumin ( Jeera)
1 Tbsp Sauf
8 to 10 Cloves
2 Inch log Cinnamon ( Dalchini)
1 Star Anise
1/4 Tsp Nugmeg Powder ( Jaiphal)
1 Mace ( Javetri Phool)
For the Curry Base
2 Medium sized Onions Pureed
1 Large Tomato Pureed
Salt to taste
1/2 cup of water
6 Cashewnuts ( Kaju) soaked in luckwarm water and ground to a paste
- Wash and drain the chicken. Marinate with 1 tbsp of ginger garglic paste, 1 tsp of chilli powder and 1 tbsp 0f coriander powder. This should be absolutely the first thing you should do. If you can marinate the chicken before hand, its all the more better.
- On a low flame , dry Roast all the spices and powder in the chicken masala category for a minute. Using a non stick pan is advised as powders might burn if the pan is too thin and if the flame is too high.
- Heat 2 Tbsp oil in a pan. Add the whole spices : elachi, dalchini, sauf, laung, kalimiri. Roast for a minute until the spices fill the kitchen with their aromas.
- Add curry leaves and remaining ginger garlic paste. Saute for couple of minutes.
- Add marinated chicken, remaining chilli and coriander powder, haldi, hing, pepper powder and 1 tbsp of chicken masala powder we prepared earlier. Saute for few minutes. It is done to seal the chicken juices.This ensures that the chicken does not become dry and stringy.
- Add the onion and tomatoes puree to the pan. Mix well and cook for 30 mins on a medium flame.
- Add the cashewnut paste to the curry and cook further for 2 minutes. This is added to give more depth to the curry and to make it less watery. Cashews are working as replacement to coconut.
Serve hot with parathas / roti, chawal and raita