CHICKEN MASALA ROAST

CHICKEN MASALA ROAST


INGREDIENTS

Chicken - 800 gms, measured after cleaning
Cinnamon - a small piece
Cardamom - 3
Cloves - 6
Fennel seeds - ½ tsp
Black peppercorns - ½ tsp
Chilli powder - 1 tbsp
Coriander powder - 1.5 tbsp
Turmeric powder - ½ tsp
Grated/crushed garlic - 1 tbsp
Grated/crushed ginger - ½ tbsp
Vinegar - 1 tbsp
Hot water - 1 cup
Sliced small onion - ¾ - 1 cup
Curry leaves
Salt
Oil - I used coconut oil (refer notes)

INSTRUCTIONS
Grind together cinnamon, cardamom, cloves, fennel seeds, pepper, chilli powder, coriander powder and turmeric powder with 3-5 tbsp of water to a smooth paste.
Marinate the chicken pieces with the ground masala, grated ginger and garlic, vinegar, salt and curry leaves. Add hot water to this. Mix well. Bring it to a boil and reduce the flame. Cover and cook till the chicken is done and the gravy is reduced to ¼ cup.
Heat oil in a pan and add sliced small onion and curry leaves. Fry it till the small onion turns golden brown. Add the cooked chicken along with the gravy.
Cook it on low flame for 7-8 mins till the gravy is almost dried and the chicken pieces are coated well with the masala. Stir in between. Remove from gas.

NOTES:
Though I've used coconut oil in this recipe, you can use any oil that suits your requirements. However for authentic Kerala taste, Coconut oil is the best.
The dish has no gravy, but if you prefer you can adjust the consistency to suit your requirements.

CHICKEN TIKKA MASALA

CHICKEN TIKKA MASALA


INGREDIENTS
For the marinade:
Chicken - 400 gms, cut into cubes (I used boneless chicken)
Whisked Yogurt - 1 cup
Cumin powder - 1 tsp
Coriander powder - ½ tbsp
Turmeric powder - ¼ tsp
Crushed ginger & garlic - ½ - 1 tbsp, each
Chilli powder - 1.5 tsp
Salt

For the sauce:
Onion - 2 medium, cubed
Red Capsicum - 1 small (refer notes)
Cashews - 6
Cumin powder - 1 tsp
Coriander powder - ½ tsp
3 Cloves, ½ inch Cinnamon, 2 Cardamom pods–ground into fine powder
Kasoori Methi (dried fenugreek leaves) - 1 tbsp
Cream - ¼ cup (I used whipping cream)
Tomato ketchup - 2 tbsp
Chilli powder - 1- 1.5 tsp
Butter - 1 tbsp (I used unsalted butter)
Oil
Salt
Coriander leaves for garnish

INSTRUCTIONS
Roast the red capsicum over a gas stove until the skin is charred black. Use tongs for the same.
Place the charred pepper in a bowl and cover tightly to let it steam. This helps to peel the skin quickly. When the pepper is cooled enough, rub the skin off. Remove the stem and seeds.
Cut the pepper into small cubes. Keep this aside.
Marinate the chicken with all the ingredients for marination for about 20-30 minutes.
Grill or pan roast the marinated chicken and set aside.
In the mean time, roast the onions in the pan with a few drops of oil until lightly browned.
Add the cubed red capsicum and cashew and toss them around for a couple of minutes. Take if off the stove and cool until ready to handle.
Blend the mixture into a fine puree. Add a few tablespoons of water only if necessary.
Heat a pan (you can use the same pan used for roasting) with a tablespoon of oil and a table spoon of butter.
When the butter just melts, add all the powders (clove, cinnamon, cardamom powder, cumin and coriander) and saute until their aroma wafts around.
Add the red capsicum, onion and cashew puree and gently saute for 3-4 minutes.
Add the chilli powder and salt and the tomato ketchup. Crush kasoori methi in your hands before adding to the mix and cook for 2 minutes. Mix well and add the cream.
Now add the grilled chicken pieces and toss to coat well in the sauce.
Check taste and adjust salt or chilli powder as desired.
If you want a thinner consistency add a few more tablespoons of hot water and a sparing splash of cream. Gently simmer for 5 minutes.
Garnish with chopped coriander leaves and serve with Naans, roti, Pulao or plain white rice.

NOTES
You can use store bought roasted red capsicum instead of fresh one.
Unless it's necessary,try not to add water while grinding onion, capsicum and cashew.
Like me, if you've a tendency to overcook chicken, I suggest you make thin cubes of chicken and cook.