SUNDAY RECIPE: Spicy Chicken Masala Recipe

Prep & Cooking Time: 30-35 mtsIngredients:½ kg chicken, washed and cut into medium sized pieces3 tbsp curds1 tsp red chilli powder (adjust to suit your spice level)¼ tsp turmeric pwdsalt to taste6-7 cashewnuts4-5 tbsps milkDry roast and make a fine powder:1” cinnamon10-12 curry leaves3 cloves Rest of the ingredients:3-4 tbsps oil2 big onions finely chopped1 large tomato finely chopped1 tsp ginger-garlic paste1 tsp coriander powder3/4 tsp black pepper powder (adjust to suit your spice level)¼ tsp cumin powder 1) Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts. 2) While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside. 3) Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside. 6) Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste. 7) Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes. 8) Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt. Ends