MASALA CHICKEN

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1 1/4 KILOGRAMS WASHED & DRIED CHICKEN
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METHODS
STEP 1
FOR PREPARING THIS CHICKEN RECIPE, CLEAN AND WASH THE CHICKEN THREE-FOUR TIMES AND DRAIN. KEEP THIS CLEANED CHICKEN ASIDE AND MAKE A PASTE OF 2 PIECES OF GINGER, GARLIC, MUSTARD SEEDS, CUMIN SEEDS, AND BLACK PEPPERCORN. THEN TAKE CHILLI POWDER, CORIANDER POWDER, TURMERIC POWDER AND A QUARTER CUP OF WATER. GRIND THEM ALL AND MAKE A PASTE OF IT. NOW GRIND TOGETHER GRATED FRESH COCONUT AND POPPY SEEDS AND MAKE A FINE PASTE OF THEM.

STEP 2
HEAT OIL IN A PRESSURE COOKER, FRY ONIONS TILL THEY TURN GOLDEN BROWN. THEN ADD CURRY LEAVES AND SALT, MIX IN THE GINGER-GARLIC SPICE PASTE AND FRY FOR THREE MINUTES. NOW ADD CHILLI-CORIANDER-TURMERIC POWDER PASTE. MIX THOROUGHLY AND ADD THE CHICKEN PIECES. FRY FOR FIVE MINUTES.

STEP 3
ADD TOMATOES AND FRY FOR ANOTHER FIVE MINUTES WITH ONE AND A HALF CUPS OF WATER AND COOK FOR ABOUT 10-15 MINUTES. WHEN THE CHICKEN IS TENDER, MIX IN THE COCONUT-POPPY SEED PASTE AND COOK OVER MEDIUM HEAT FOR FIVE MINUTES.FINALLY, ADD CORIANDER LEAVES, MIX WELL AND REMOVE FROM HEAT. SERVE IT HOT WITH BUTTER NAAN AND RAITA.


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