Grilled Chicken Masala
Servings - 2 - 3
INGREDIENTS
Chicken breast - 700 grams
Yogurt - 140 grams
Ginger garlic paste - 1 tablespoon
Paprika - 1 teaspoon
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Lemon juice - 2 tablespoons
Black salt - 1/4 teaspoon
Dry fenugreek leaves - 1 teaspoon
Oil - 55 milliliters, divided
Oil - for shallow frying
Onions - 200 grams
Tomato - 230 grams
Green chili - 1 tablespoon
Oil - 20 milliliters
Cumin - 1/2 teaspoon
Cloves - 5 pods
Black peppercorns - 10
Black cardamom - 1 pod
Bay leaf - 1
Cinnamon stick - 1
Ginger garlic paste - 1 tablespoon
Salt - 1 teaspoon
Paprika - 1 teaspoon
Turmeric - 1/4 teaspoon
Kitchen king masala - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Water - 100 milliliters
Fresh cream - 80 grams
Coriander - for garnishing
PREPARATION
- Take a chicken breast and make cuts on it. Keep aside.
- In a blender, add 140 grams yogurt, 1 tablespoon ginger garlic paste, 1 teaspoon paprika, 1 teaspoon salt, 11/2 teaspoon black pepper, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala, 2 tablespoons lemon juice, 1/4 teaspoon black salt, 1 teaspoon dry fenugreek leaves, 25 milliliters oil and blend it well.
- Transfer this into a mixing bowl, add the chicken breast in it and mix it well.
- Marinate for 2 hours.
- Heat some oil in a grill pan, add the marinated chicken breast on it.
- Cook until it turns golden brown in color from all sides.
- Remove it from heat and place it on a board.
- Cut it into pieces and keep aside.
- Heat 30 milliliters oil in a pan, add 200 grams onions and fry till translucent.
- Then, add 230 grams tomato and mix it well.
- Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
- Add 1 tablespoon green chili and mix it well.
- Remove it from heat and allow it to cool.
- Transfer this into a blender and blend it into a puree.
- Heat 20 milliliters oil in a heavy skillet, add 1/2 teaspoon cumin, 5 pods cloves, 10 black peppercorns, 1 pod black cardamom, 1 bay leaf, 1 cinnamon stick, 1 tablespoon ginger garlic paste and stir for 2 - 3 minutes.
- Now, add the blended mixture and mix it well.
- Cook for 5 - 7 minutes on medium heat.
- Add 1 teaspoon salt, 1 teaspoon paprika, 1/4 teaspoon turmeric, 1/2 teaspoon kitchen king masala, 1/2 teaspoon garam masala and mix it well.
- Then, add 100 milliliters water and mix it well.
- Bring it to a boil.
- Now, add the cooked chicken in it and mix it well.
- Cook for 5 - 7 minutes on medium heat.
- Add 80 grams fresh cream and mix it again.
- Cook for another 5 - 7 minutes on medium heat.
- Remove it from heat.
- Garnish with coriander.
- Serve hot.
