- 1. Mix chicken, ginger garlic paste, kashmiri red chilli powder, salt and lemon juice in a bowl and let the chicken marinate for 30 minutes.
- 2. Dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorn and dry red chillies on medium low heat until they are brown and fragrant.
- 3. Cool the roast and grind to make a fine powder.
- 4. Add ghee and vegetable oil in a pan. To the hot oil add black cardamom, cinnamon, and bay leaves and let them crackle for a few seconds.
- 5. Add onion and fry till golden brown. To this add ginger, garlic, tomato, green chilli and cook for 3-4 minutes. Then add the marinated chicken and the ground masala and cook for 5- 6 minutes on high heat.
- 6. Add yoghurt, 1/2 cup water, salt and maggi magic masala.
- 7. Add fresh cream and mix well
- 8. Serve hot
Spicy chicken masala
By Harleen Kaur
Apr, 9th
692
Servings
4 persons
Cook Time
30 minutes
Ingredients
23
- 25
Ingredients
- Chicken breast piece
- Ginger garlic paste
- Red chilli powder
- Salt
- Lemon juice
- Coriander seeds
- Cumin seeds
- Fennel seeds
- Black peppercorns
- Dry red chillies
- Ghee
- Vegetable oil
- Black cardamom
- Cinnamon
- Bay leaves
- Onion chopped
- Ginger juliennes
- Garlic chopped
- Grated tomato
- Green chilli
- Salt to taste
- Maggi magic masala
- Yoghurt
- Turmeric powder
- Fresh cream
Instructions
Notes/Tips
Always make the masala fresh at home. This adds a unique and refreshing taste
