Arbi Chicken Masala
Serving - 6
INGREDIENTS
Boneless chicken - 450 grams
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Ginger garlic paste - 1 teaspoon
Oil - for frying
Taro - 400 grams
Oil - 1 tablespoon
Oil - 25 milliliters
Cinnamon stick - 2
Cumin - 1 teaspoon
Onion - 150 gram s
Ginger garlic paste - 1 tablespoon
Green chili paste - 1 tablespoon
Tomato puree - 200 grams
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Red chili powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Water - 300 milliliters ( divided )
Garam masala - 1 teaspoon
Coriander - 1 tablespoon
Coriander - for garnish
PREPARATION
- In a mixing bowl, add 450 grams boneless chicken, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon ginger garlic paste. Mix well.
- Marinate for 30 minutes.
- Now heat sufficient oil in a wok and deep fry chopped taro .
- In another pan, add 1 tablespoon oil and marinated chicken.
- Cook for 7-8 minutes on medium heat.
- Remove the pan from heat.
- Heat 25 milliliters oil in a wok, add 1 cinnamon stick, 1 teaspoon cumin stir once, then add 150 grams onion and cook until translucent.
- Now, add 1 tablespoon ginger garlic paste, 1 teaspoon green chili. Mix well.
- Add 200 grams tomato puree stir well.
- Add 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1 teaspoon red chili powder, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder. Mix well.
- Now add 100 milliliters water and cook for a while.
- Then add fried taro, cooked chicken and mix well.
- Add 200 milliliters water mix once and cook for 5-7 minutes.
- Add 1 teaspoon garam masala and 1 tablespoon coriander.
- Give it a nice mix.
- Garnish it with chopped coriander.
- Serve hot.