INGREDIENTS
|
CHICKEN |
1 KG |
|
ONION |
300 GM |
|
GARLIC PASTE |
20 GM |
|
GINGER PASTE |
20 GM |
|
CINNAMON |
10 GM |
|
CARDAMOM |
5 GM |
|
SALT |
TASTE |
|
CORIANDER POWDER |
20 GM |
|
TURMERIC POWDER |
15 GM |
CHILI POWDER |
20 GM |
|
MEAT MASALA POWDER |
20 GM |
|
TOMATO |
200 GM |
|
GREEN |
10 GM |
|
WATER |
300 ML |
|
CORIANDER LEAVES |
10 GM |
|
BAY LEAVES |
2 GM |
|
OIL |
200 ML |
METHOD
First thoroughly wash the chicken under running water, cut chicken small pieces. Add
oil in pan and heat over medium flame. When the oil is hot enough, add bay
leaves and both the cardamom and cinnamon. Saute for a minute and then add
finely chopped onion into it. Cook till onions turn pink. Then add the
ginger-garlic paste. Fry for a minute and then add chicken pieces in it. Cook chicken
for 2-3 minutes until it turns white.
Quickly, add red chili powder, coriander powder, turmeric,
cumin powder, and salt to taste. Stir to mix all the ingredients well with the
chicken. Cook for a minute and then add finely chopped tomatoes and green chilies.
Now reduce the flame and cook covered for 6-7 minutes and then uncovered till
the chicken is browned. Add one cup water and cover the pan with a lid and cook
for 2-4 minutes until the chicken is tender and soft. Remove the lid and
garnish with garam masala powder, coriander leaves, and cook on high flame till
the oil separates. Chicken Masala is ready. Enjoy with rice or roti.
Calories 301.8 Total Fat : 17.2 g
Protein : 28.5 g Saturated Fat : 0.0 g
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