Spice-Zone.com - Recipes - Masala Chicken

FRIED CHICKEN MASALA

Although it takes a little effort, this great full-flavour Indian curry will definitely become a family favourite! 4 – 6 servings.

Ingredients:

3 tablespoons (45 ml) CHICKEN MASALA

1 teaspoon (5 ml) salt

900g – 1kg chicken pieces, skin removed

½ cup (125 ml) + 2 tablespoons (30 ml) vegetable oil

2 onions, chopped

¼ cup (60 ml) blanched nuts (such as almonds, cashew)

¼ cup (60 ml) seedless raisins

¼ cup (60 ml) + ½ cup (125 ml) water

1 teaspoon (5 ml) GINGER (ground)

1 tablespoon (15 ml) GARLIC CRUMBLE

2 tablespoons (30 ml) tomato paste

½ cup (125 ml) fresh cream

1 tablespoon (15 ml) cornflour (mix with a little water)

Method:

Combine 1 tbsp. Chicken Masala and 1 tsp. salt. Rub over chicken pieces and refrigerate chicken for an hour.
Heat ½ cup oil in a pan and sauté onion until soft. Remove with slotted spoon and drain on kitchen towel. Keep aside. Sauté nuts and raisins in the same pan, then remove and drain on kitchen towel. Keep aside.
In remaining oil, brown the chicken pieces for about 5 minutes. Remove and drain on kitchen towel. Keep aside.
Heat 2 tbsp. oil in a medium saucepan. Mix 2 tbsp. Chicken Masala, 4/5 of the sautéed onion and ¼ cup water together in a bowl. Add to saucepan and sauté for 2 minutes.
Add the ginger, garlic and tomato paste to onion-masala mix and stir. Then add chicken pieces and ½ cup water. Cover and simmer for 20 – 30 minutes until chicken is cooked.
Stir in the cream, ½ of the nuts/raisins and cornflour mixture. Simmer, uncovered until the sauce has thickened.
Garnish with remaining onion and nuts/raisins, and serve hot with rice.

Tips:

Garnish dish with fresh coriander leaves – if available.

You may substitute tomato paste for fresh tomato, and fresh cream for coconut milk.

If you prefer a spicier dish, increase the amount of Chicken Masala and add a chopped chili.