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| Restaurant Style Masala Chicken |
INGREDIENTS
hicken curry cut pieces-500 gms
For Marination:
Salt-1 tsp
Lemon juice-1 tsp
Turmeric powder-1/4 tsp
Different Fixings:
Cinnamon stick 1" piece-1
Curry leaves-10-15 leaves
Onions hacked 2 medium
Ginger Garlic glue 2 tsp
Tomato purée-1/2 cup
Red Stew Powder-1 tsp
Pepper Powder-1 tsp
Fennel Powder-1/2 tsp
Garam Masala Powder-1/2 tsp
Refined Oil-4 tbsp
Directions
Arrangement:
Marinate the chicken pieces with the things demonstrated and put away for around 20 mins.
Cleave the onions and take out the curry leaves.
Process:
Heat 2 tbsp oil in a container and add the chicken pieces. Broil on medium intensity for 4-5 mins and continue turning/blending to give an even earthy colored tone. Eliminate and keep to the side.
Presently heat another 3 tbsp oil in a kadai or dish and add the cinnamon stick and the Ginger Garlic glue.
Blend and broil on low intensity briefly.
Presently add the curry passes on and keep on broiling it on low intensity for one more moment.
Add the slashed onions and blend and sauté on medium intensity for around 7 mins till the onions are light brown.
Add the tomato purée, give a blend and sear on medium intensity for 2-3 mins.
Add the red stew powder, fennel powder and pepper powder. Blend it and broil on low intensity for one more 2 mins till the flavors are cooked and oil isolates. You can add a sprinkle of water too while cooking the flavors.
Presently add the half-broiled chicken pieces, blend well and sear on medium intensity for 5 mins till the masala coats the chicken pieces.
Add 200 ml water, give a blend and cover and cook on low intensity for 15 mins till the chicken is delicate.
Eliminate cover, add the garam masala powder and give a blend. Stew on low intensity for 2-3 mins.
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