Monday, January 24, 2011

Tandoori Murgh Masala

  1. Chicken - 2 lb (cut into small 1.5 inch pieces)
  2. Shan Tandoori masala - 1 tbsp
  3. Lime juice - 1 tbsp
  4. Onion - 2 (chop into 4 big chunks each)
  5. Tomatoes - 1 large cut in 2
  6. Garlic - 5 cloves
  7. Ginger - 1/2 inch piece chopped
  8. Karoori methi - 1 tsp
  9. Butter - 2 tbsp
  10. Ghee - 1 tbsp
  11. Oil - 2 tbsp
  12. Sugar - 1 tbsp
  13. Kashmiri chilly powder - 1.5 tbsp heaped
  14. turmeric powder - 1/2 tsp
  15. Whole spices - 1 small piece cinnamon, 4 cardamom, 1 tsp Fennel , 3 cloves and 1 tsp black pepper.
  16. Salt - to taste

Wash and drain the chicken pieces and add i the tandoori masala and Lime juice and mix it well and keep aside for 30 minutes to few hours (in refrigerator)
Heat 2 tbsp oil in a nonstick pan and saute/grill the chicken pieces in a single layer until it is slightly browned (about 10-15 minutes, since the chicken is cut into small pieces it will be almost cooked)
Remove chicken pieces with a slotted spoon and keep aside.
Add the chunks of onion and into the same pan and grill on high until it starts getting brown spots , add in the garlic, ginger , tomatoes and whole spices and saute again for another 5 minutes until it gets grilled.
Turn the flame off and add the grilled veggies into a blender/food processer and blend until smooth.
Heat 2 tbsp butter in a nonstick pan and add the ground masala to the pan and stir , add in the chilly and turmeric powder and salt to taste and mix well.
Saute the mixture until you see oil float on the sides of the pan, and the gravy attains a deep reddish brown color.
Add in the sugar and grilled chicken pieces and 1/4 cup of water if the gravy is too thick and bring to a simmer - cook it for 5 minutes.
Add the kasoori methi and Ghee on top and bring to a quick simmer and turn thr flame off.
Garnish with corriander leaves and serve with nan,chappathi, rice etc.

1 comment:

  1. looks amazing ...I am sure it tastes great too


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