Chicken Masala

This is a special chicken masala which is spicy hot and so tasty that you will love it and continue licking your fingers... you can say its a combination of maharashtrian and keralite version of chicken masala. I am sure that this recipe will be one of your fav's. Anyways this recipe is absolutely going to make you feel happy and you will love it to serve to others as they will appreciate your chicken masala. So I'm sure you will try this recipe!

Ingredients to marinate chicken:

1. Chicken  --  1 kg cleaned and cut in medium size
2. Turmeric  --  1 tsp
3. Salt to tatse 
4. Pepper Powder  --  1 tsp

Ingredients for Roasted Masala:

1. Onions small ones/ Madras onions  --  5-6
2. Garlic cloves  --  3
3. Coconut scraped  --  1/2 cup
4. Red Chilli Powder  --  1 heaped tsp
5. Coriander Powder  --  2 heaped tsp
6. Peanuts  --  a small handful
7. Aniseed/Saunf  --  1 tsp
8. Cloves  --  3
9. Cinnamon  --  2 small pcs say 1 inch long each
10. Green Cardamoms  --  2 if small 1 if big enough
11. Mustard Seeds  --  1/2 tsp
12. Oil  --  1 teaspoon

Ingredients for preparation:

1. Onions  --  3 medium sliced
2. Tomatoes  --  2 sliced
3. Ginger and Garlic crushed  --  2 tsp
4. Curry Leaves  few twigs
5. Coriander Leaves few twigs
6. Oil  --  2 tablespoon.
7. Salt to taste

Method:

• First marinate chicken with turmeric, pepper powder and salt and keep aside.
• Mean time dry roast the whole garam masala from ingredient no 7 to ingredient no 11 without oil.
• Now when it releases flavors put it in a grinder and roast coconut, shallots/madras onions, garlic and peanuts.
• Once the coconut is nicely sauted and is brown in colour add the chilli powder and coriander powder and just saute for few seconds and switch off the flame or else the masala will burn.
• Add a little oil and grind all together into very fine paste your key ingredient is ready.
• Now in a deep kadai heat some oil and saute the onions along with the crushed ginger and garlic.
• When the onions are nicley done add tomatoes and saute well. Add some curry leaves and saute till the oil separates.
• Now add the grounded masala and then saute nicely till the masala leaves the kadai and starts to roll up.
• You can add little by little water if your masala is too dry which will help it to cook faster.
• Now add the chciken peices and mix well. Add little more water if necessary and cook in low heat for about 20 minutes.
• Check for salt and season it as per requirement.
• Garnish with Curry and Coriander Leaves.
• Serve hot with hot Rotis or Steamed Rice.