Saturday, November 12, 2016

Madrasi Chicken

NOTE - THIS BLOG IS ALL ABOUT INSPIRING PEOPLE TO COOK OR TO START COOKING OR TO FREAKING LEARN IT. THIS IS BY NO MEANS A HOME COOKED FOOD DELIVERY SERVICE.

Never been to Madras but I tried out this Madrasi Chicken and MAN Indians eat some spicy stuff. No wonder most of them look so bad.

This recipe was a special request from Syeda Rida Zehra Gardezi.




Now I made some mistakes while cooking this because I was trying my version but sometimes my version doesn't work but I still got an amazing Masdrasi Chicken because everything is fixable.

INGREDIENTS:

600 grams boneless chicken, cubed


1 onion, finely chopped

1 tablespoon of ginger garlic paste

400 gram tin of chopped tomatoes

5 tablespoons tomato puree

100 ml lemon juice

2 teaspoon garam masala

2 bay leaves

3 tablespoons oil or ghee

1 tablespoon of butter

4 dried red chillis, broken

1 teaspoon cumin seeds

1/4 teaspoon fenugreek seeds

2 green cardamoms

1 teaspoon chili powder

1 teaspoon turmeric

½ teaspoon black pepper

salt as per taste



Heat oil in a pan and fry chicken until it changes it's color.

Keep it aside.



In the remaining oil put a pinch of cumin seeds, ginger garlic paste and add chopped onions.

Fry the onions till they are golden brown and add salt, rest of the cumin seeds, red chilies, fenugreek seeds, cardamoms, red chili powder, turmeric powder and black pepper powder.

Fry everything for 3-5 minutes.




Now add the tomato can and tomato puree.

Bring it to a boil and the simmer it covered for 10 minutes.



Add the chicken into the gravy and 150 ml water. Bring it to a boil and then simmer it again for another 10 minutes.


 Check salt and add more if required at this point.

Add garam masala, bay leaves, butter and lemon juice.

Simmer it uncovered for 10 more minutes and Madrasi Chicken is ready to be served.

NOTE - THIS IS A SPICY RECIPE SO IF YOU WANT IT TO TONE DOWN A BIT THEN ADD A BIT OF MILK INSTEAD OF WATER OR LESSEN THE RED CHILI POWDER AND DRIED CHILIES.





Eat it with naan or boiled white rice and you'll get your spice craving fulfilled with this wonderful chicken curry.


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