Ingredients
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5
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
4
-
-
-
-
-
Directions
Masala Chicken,Another of my Indian cooking class tutor’s recipes. I have a grinder so grind the seeds to make powder as stated, otherwise using store-brought powder is fine. With the chicken, you can easily substitute boneless.,We enjoyed the masala chicken recipe. It had nice flavor and came out and tender and juciy. used bone-in chicken breasts and trimmed away the skin. The bone in really does add to the flavor. We served over basmati rice and with Recipe #24856 as a side dish. Thanks!,YES! With all those wonderful spices which have become favourites at our house – just knew it was going to be extra good! Not having the coriander leaves on hand used some flat leaf parsley. Amazed how easily this made up. Used chicken thighs – think I would love this cutting a whole chicken – the bone in makes for flavor – and I could sneak off to the kitchen with the best parts! Delicious served over rice. A belated July review for AUZ/NZ swap.
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Steps
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1
Done
|
Heat Oil in a Large Pan and Saute Garlic, Onion, Ginger and Cumin Seeds For About 2 or 3 Minutes, Taking Care That Nothing Burns. |
|
2
Done
|
Add Chicken, Mix Well and Fry For 5-6 Minutes. |
|
3
Done
|
Add Coriander Powder, Cumin Powder, Turmeric and Chili Powder (if Using) and Saute For About 3 Minutes. Cover and Leave For 5 Minutes. |
|
4
Done
|
Add in the Curry Powder and Fry For 5 Minutes. |
|
5
Done
|
Add Water If Needed. This Depends on How Much Gravy You Want. Cover and Let the Chicken Cook, Stirring Occasionally. |
|
6
Done
|
When Done, Stir in Chopped Coriander Leaves and Serve With Rice or Naan. |
