Friday, March 7, 2008

Chicken Chilli Masala

This dish has nothing to do with chilli chicken . Just another chicken curry. I named it 'chilli masala' as it is predominantly made with green chillies. It goes well with any mild pulav or rotis.

Chicken- 1/2 lb
onion- 1/2 (medium)
ginger- 1/2"
garlic- 3 pods
sombu- 1 tsp
jeera - 1/2 tsp
cloves- 2
green chillies- 8 or 10
(can be varied according to taste)
curry leaves- 10 leaves
tomato- 1 (medium)

Grind everything from onion to curry leaves into a smooth paste without adding water. Heat oil in kadai and fry the paste until the raw smell goes. Add some turmeric and cook until the color of the masala changes from green to a light brown color. Check for spice level. If you need it more spicy, you can add some chilli powder and saute for another 5 mins. Add tomatoes and cook till soft and oil starts seperating. Now add chicken to the masala and coat well. Add required salt and 1/2 cup water. Close pan and cook for 15 mins on medium to high heat. Then open the pan and reduce the gravy to desired consistency. Add curry leaves at the end.

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