Hot and Spicy Masala Chicken
4 hr 40 mins
Marinating the chicken in masala and cooking it slowly in its own juices is the key to the enticing flavour and succulent texture of chicken in this recipe.
Course: Main Course
- Chicken joints 1kg (Drumsticks, thigh and breast)
- Lime juice 2tablespoon
- Salt 2tsp or to taste
- Black pepper corns 1tsp
- Fennel (saunf) 2tsp
- Cumin seeds ½ tsp
- Coriander seeds 1tsp
- Cloves 3-4
- Cinnamon 3cm long stick
- Cardamom 3-4
- Kashmiri chilli powder 2tsp or to taste
- Tomato puree 2tablespoon
- Oil 4tablespoon
- Onion 4, medium size (350 gm approx.), thinly sliced
Wash the chicken and drain completely and keep it aside.Mix lime juice with salt and rub over the chicken pieces.Powder all the ingredients from pepper corns to chilli powder together(I use the chutney jar of Panasonic Mixer-Grinder).Add the tomato puree and grind for few seconds to make a paste.
Rub this paste on chicken pieces. Cover and leave aside to marinate for 3-4 hours or longer in refrigerator.
Heat the oil in a kadai or non-stick frypan. Add the sliced onion and fry till golden brown.
Add the chicken with the marinade. Cook stirring for 3-4 minutes. Cover and simmer till the chicken is cooked and the masala thickens to coat the chicken pieces.
Serve the chicken hot with steamed rice, pulao or chapathi.