Red Masala Chicken

CREDITS

@naqiyah_mayat
@inthekitchenwiths

INGREDIENTS

1 large chicken washed cut into 8 soak in salt Vinager & tumeric for an hour an wash again
Masala2 tablespoon ghee (Clarified butter)2 tablespoon olive oil1 onion finely chopped 1 teaspoon whole cumin 4 cloves3 Elachi (cardomom) pods6 pepper corns1 dried kashmiri red chilli1 cinnamon stick(above whole spices)2 tablespoon Vinager 1 & half teaspoon red chilli paste1 & half teaspoon ginger garlic1 & half teaspoon garlic puree 1 teaspoon kashmiri red chilli powder1 teaspoon saltHalf a teaspoon white pepper1 teaspoon ground cumin1 teaspoon ground coriander powder1 teaspoon Methi (Fenugreek) masalaHalf a teaspoon tumeric2 tablespoon fresh lemon juice2 heaped tablespoon tomatoe puree1 tablespoon ketchup1 tablespoon safron water or essenceHalf a teaspoon of red food colouring (optional)

METHOD

In a heavy based pot roast the whole spices including onion in 2 tablespoon ghee (Clarified butter) an 2 tablespoon olive oil for a few minutes then add in your Vinager an mix, then add in the red chilli paste & ginger garlic fry for a minute then add in all the rest of the ingredients with a little water an let it cook together on a low heat for abt 10/15min it should not be dry it should be like a thick gravy so add water as needed.Take it off the stove an allow to coolMarinate your chicken with the masala for a few hours (I just like to place my chicken in the same pot as I cooked the masala)After a few hours preferably overnight when u ready to cook place blobs of butter over an cook on a high flame, when the butter melts lower the flame an cook chicken on a medium to low heat till done add water if needed it should not burnFry thick cut chips (you can add it into the chicken an make it 1 dish)Or serve separately with mix veg
Enjoy an remember us in your duasXx

POSTED ON

08 Jul 2021

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