masala roast chicken

Masala Chicken Roast

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Servings

4

Prep

25 min

Cook

30 min

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Masala Chicken Roast

Total time is not inclusive of marination  (30 minutes).

The Recipe Intro includes Video on how to make this Delicious Masala Chicken Roast. Check it out.

read the recipe introduction



masala chicken roast video

Masala Chicken Roast

Ingredients:

  • 1 kg / 2.20 lbs ‏chicken, skinless, with bone - cut into small pieces
  • 3 tsp ‏lime juice
  • 2 tsp ‏chilli powder
  • 1 tsp ‏white pepper powder
  • ½ tsp ‏turmeric powder
  • a splash ‏of water
  • ¼ cup ‏oil for frying PLUS 3 Tbsp for the masala (I like to use coconut oil)
  • 3 rounded tsp ‏ginger, finely chopped
  • 3 rounded tsp ‏garlic, finely chopped
  • Big handful ‏of curry leaves, plus extra to add at the end
  • 1 long ‏mild green chilli , chopped.
  • 4 medium sized ‏red onions, chopped
  • 2 tsp ‏coriander powder
  • 2 tsp ‏mild chilli powder
  • a little less than ¼ tsp ‏of turmeric powder
  • 2 medium sized, ‏firm red tomatoes, chopped
  • 2 Tbsp ‏tomato puree ( store bought)
  • 2 tsp ‏tomato ketchup
  • To taste: ‏salt




Method:

  1. Add  ingredients upto No.5 (including chicken)  to a bowl. Also add about 3/4 – 1 tsp salt. Mix well so that the spices adhere to the chicken nicely.
  2. Set aside for at least 30 minutes, while you prepare all the ingredients for the masala.
  3. Place the marinated chicken in a pressure cooker . Add just a dash of water to rinse out the marinating bowl and add this to the cooker as well. Pressure cook on med-high heat for 3 steam whistles. Cool the cooker off and then open. You will see the chicken has just turned white and there are some juices that have been released from the chicken.
  4. Heat ¼ cup oil in a non stick pan/wok and before it gets too hot, remove the chicken pieces from the juices in the cooker and place in the oil as it is heating up.  Reserve the pressure cooker juices for later.
  5. It is especially relevant that you fry  the chicken pieces, just lightly – about 2 minutes, flipping over the pieces half way through. Shake the pan occasionally to prevent the pieces from sticking to the pan. We want the chicken to develop just an ‘ever so lightly golden crust’.
  6. Set the lightly fried chicken aside.
  7. Add 3 Tbsp of oil into another wide based pot ( like ‘handi’  or ‘urruli’ ) . 
  8. Heat the oil and add the chopped ginger and garlic. Sauté till just turning golden.
  9. Add curry leaves and green chili and allow to change to a deep color.
  10. Now add the chopped onion and sauté well. Sauté with occasional stirring, patiently till the onion reduces into mushy, golden – almost paste like softness. (Refer Video). This will take  5-7 minutes
  11. To this sautéed onion paste, add the spices, coriander powder, chilli powder and turmeric. Stir and cook till aromatic.
  12. Add the 2 chopped tomato and stir through. Increase the heat a bit and cook till the tomatoes are softening. Continue to mash them to a saucy texture.
  13. Now, add the tomato puree(store bought) and the tomato ketchup.
  14. Stir and cook till the oil separates.
  15. It’s now that you add the juices from the cooker left over after cooking the chicken.
  16. Stir this stock into the sautéed onion-tomato masala and cook on medium heat till this gravy thickens.
  17.  Add salt to taste to this thickened gravy and then add the lightly fried pieces of chicken in as well.
  18. Follow , with some more curry leaves. Toss gently. Cover the pot with a tight lid , and cook ON LOW for 10 minutes.
  19. You are done! For best results, however you must allow the masala to rest for 20-30 minutes before serving! It helps to bind the flavors into the dish.

Masala Chicken Roast

Notes:

  • Do not omit or substitute the white pepper powder in this dish.
  • This dish requires skinless chicken pieces WITH bone. Boneless chicken will fail to give the same results.
  • Careful of using too much onion. I have used 4 medium sized red onion. If using larger red onions, reduce the amount. Too much onion will cause the gravy to be sweet. But too less will, reduce the thick gravy that we desire for this dish.
  • You may be itching to ask, okay she’s using tomato, so why does it require additional tomato puree as well as ketchup?? Well, simply because we can’t achieve that correct balance of tart and sauciness, using only tomato..

Key Ingredients: Chicken, Onion, Ginger, Garlic, Tomato, Spices, Oil, Curry Leaves, Salt.

Let us know if you tried itMasala Chicken Roast.

read the recipe introduction

 


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