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Dum Chicken Masala
Servings - 2 - 3
INGREDIENTS
Milk - 2 tablespoons
Saffron - 1/4 teaspoon
Coconut - 30 grams
Almonds - 2 tablespoons
Cashews - 2 tablespoons
Water - 45 milliliters
Oil - 2 tablespoons
Onions - 170 grams
Chicken - 730 grams
Yogurt - 170 grams
Ginger garlic paste - 2 tablespoons
Green chili - 2 teaspoons
Coriander - 10 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Turmeric - 1/2 teaspoon
Garam masala - 1 teaspoon
Black pepper - 1/2 teaspoon
Cardamom powder - 1/4 teaspoon
Coriander powder - 2 teaspoons
Lemon juice - 1 tablespoon
Oil - 2 tablespoons
Coriander - for garnishing
PREPARATION
1. In a bowl, add 2 tablespoons milk, 1/4 teaspoon saffron and mix it well.
2. Soak for 8 - 10 minutes.
3. Take a pan, add 30 grams coconut, 2 tablespoons almonds, 2 tablespoons cashews and dry roast until it turns golden brown in color.
4. Remove it from heat and transfer this into a blender, add 45 milliliters water and blend it into a smooth paste.
5. Heat 2 tablespoons oil in a pan, add 170 grams onions and fry till translucent or until it turns dark brown in color.
6. Remove it from heat and transfer this into a mixing bowl, add 730 grams chicken, blended paste, 170 grams yogurt, prepared saffron milk, 2 tablespoons ginger garlic paste, 2 teaspoons green chili, 10 grams coriander, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1/2 teaspoon turmeric, 1 teaspoon garam masala, 1/2 teaspoon black pepper, 1/4 teaspoon cardamom powder, 2 teaspoons coriander powder, 1 tablespoon lemon juice and mix all the ingredients well.
7. Marinate for 2 hours.
8. Heat 2 tablespoons oil in a skillet, add the marinated chicken and mix it well.
9. Cover it with aluminium foil and cover it with lid.
10. Cook for about 15 minutes on medium heat.
11. Open the lid and give it a nice stir.
12. Again cover it with lid and cook for about 15 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Cook for another 3 - 5 minutes on medium heat.
15. Remove it from heat.
16. Garnish with coriander.
17. Serve hot.
Goan Chicken
Servings - 2 - 3
INGREDIENTS
Bay leaf - 1
Cinnamon stick - 2
Cardamom - 2 pods
Dry red chilies - 6
Cumin - 1 teaspoon
Mustard seeds - 1 teaspoon
Garlic - 30 grams
Tamarind pulp - 70 grams
Oil - 50 milliliters
Onions - 350 grams
Ginger - 35 grams
Powdered sugar - 1 tablespoon
Chicken - 630 grams
Salt - 1 teaspoon
Turmeric - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Tomato puree - 360 grams
Vinegar - 1 teaspoon
PREPARATION
1. In a pan, add 1 bay leaf, 2 cinnamon stick, 2 pods cardamom, 6 dry red chili, 1 teaspoon cumin, 1 teaspoon mustard seeds, Stir and toss them around 1 - 2 minutes.
2. Now, transfer it to a blender and add 30 grams garlic, 70 grams tamarind pulp and blent it smooth paste.
3. Then, heat 50 milliliters oil in a heavy skillet, add 350 grams onions and saute until the onions turn soft and light golden brown.
4. Add, 35 grams ginger, 1 tablespoon powdered sugar and mix it well.
5. Now, add 630 grams chicken and cook 2 - 3 minutes.
6. Then, add 1 teaspoon salt, 1 teaspoon turmeric and mix it well.
7. Now, add 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon garam masala and again mix well.
8. Then, add 360 grams tomato puree, blended paste and Cover it with lid and cook for 5 - 7 minutes.
9. Now, add 1 teaspoon vinegar and mix it well.
10. Cover it with lid and cook for 5 - 7 minutes.
11. Serve.
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