A Unique Taste And Delicious Dry Chicken Masala At Home Made
By Samanwita Majumdar, Posted on 19/07/2020 - 5 Comments
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Ingredients of Dry chicken masala
Dry chicken masala
STEP : 1
Take the 500 gms of curry cut chicken and wash it and clean it very well and make it ready for marination.
STEP : 2
Add the beaten curd, salt and turmeric to the washed chicken and mix all the contents very well and marinate for 3-4 hours in a refrigerator.
STEP : 3
Take the coriander powder, cumin powder and the asafoetida ( hing ) Slit the green chili and set aside the tomatoes to be chopped. - Make a paste of the ginger.
STEP : 4
Take the potatoes, peel them and then wash them very well and then dissect them along the horizontal section as shown.
STEP : 5
Heat the ghee in a kadai and add the cumin seeds, bay leaf and red chili and fry them and then add the potato and fry them till the potato turns golden brown.
STEP : 6
Now while the potato is frying in the kadai add the green chili that had been slit and stir well.
STEP : 7
Now add the chopped tomato cubes into the kadai and cook it well till the tomato softens and almost melts.
STEP : 8
Now add the marinated chicken pieces to the kadai and mix thoroughly in the ghee and stir continuously so that it does not stick.
STEP : 9
Once the chicken has been mixed well add the ginger paste into the kadai so that it can be cooked and blends well with the chicken.
STEP : 10
Now add the coriander powder and the cumin powder to the kadai and mix it very well with the chicken and then stir.
STEP : 11
Now mix all the contents and stir continuously. Cook it with a lid covered in simmer till there is no watery content from the chicken.
STEP : 12
Now once all the watery content has dried up and the chicken becomes tender add some ghee roasted red chili and asafoetida (hing) powder into the kadai and the chicken is ready to be served with kasoori methi garnishing.