Chicken Masala 100g (Melam)

Description

മേളം ചിക്കന്‍ മസാല
Specially created for lovers of Chicken, this masala, has the right amount of spice, colour and flavour, and some special authentic ingredients to make the taste of homemade chicken unforgettable

Chicken Masala Curry recipi

Ingredients

To Marinate

• Chicken with bones – 1 kg

• Curd – 1 tbsp

• Ginger-garlic paste – 1 tbsp

• Chilli powder – 1tbsp

• Turmeric powder – 1 tsp

• Any South Indian chicken masala powder (Melam)

• Salt – 1 tsp

• Pepper powder – 1 to 2 tsp

• Water – few spoons if needed

For the Gravy

• Large Onions – 2,finely sliced

• Tomatoes – 2, chopped

• Ginger garic paste – 1 tsp

• Turmeric powder – 1 tsp

• Coriander powder – 3 tbsp

• Chilli powder – 1 tsp

• Curry leaves and coriander leaves – a handful

• Water – 1/2 to 1 cup

• Salt 

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Method

• Mix all the items listed under “To Marinate” and make a nice paste. Clean the chicken pieces well, prick the pieces with a with a fork and rub the paste all over the pieces well and coat them well. Keep the marinated chicken aside for at least an hour or chuck in the fridge (not deep freeze) overnight.

• Heat oil in a kadai, add mustard and once they crackle add a few curry leaves and the onions and saute till they become brownish. Do not let them burn, they need to start becoming brown. (Please have patience for this and allow the onions to start getting brown).

• Add the ginger-garlic paste and saute well for a minute.

• Add the tomatoes and saute for a minute. Add all the spice powders and salt and saute them on medium/low flame till oil separates from the sides.

• Add the marinated chicken pieces and mix it well.

• Add the remaining curry leaves and coriander leaves, cover the kadai and let the chicken cook in its own juices.

• Once the chicken is cooked, add 1/2 to 1 cup water, depending on the amount of gravy you need. Check for salt.

• If you do not want it too liquid-y, increase the flame and let the water evaporate till you get the semi-gravy masala consistency needed.

• Garnish with a few coriander leaves and serve it hot with plain rice, any mixed rice or with any rice and dal, with rotis, pooris, aapams,bread,idli or dosa.