Sunday 18 May 2014

Chicken Masala Fry

Chicken Masala Fry

If you are looking for a thick chicken gravy types that you get in restaurants, then you should give this Chicken Masala Fry a try. I’m sure you will not be disappointed.


Marinade :

500gm Boneless Chicken
3-4 tbsp yoghurt
1.5 tbsp Tandoori masala mix
1/2 tsp coriander powder
1 tsp Ginger Garlic Paste

Gravy :

3 tbsp vegetable oil or ghee
1/2 Cinnamon Stick
4 cardamon pods
4 cloves
Fresh Curry leafs
3 large onions, finely chopped
2 tsp Ginger Garlic Paste
1 tsp tomato puree
150g tinned tomatoes
100ml chicken stock
Fresh Coriander
1 tsp mango chutney
1/2 tsp tamarind paste
1 tbsp brown sugar

Spice Mix

1 tsp coriander powder
1 tsp garam masala
1 tsp paprika
1/2 tsp curry powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp tandoori spice mix

Method :

Marinade & cook the chicken.
  • Place the marinade ingredients in a bowl and mix well
  • Place the chicken in the marinade, cover with cling film and refrigerate for 3 hours
  • When ready shallow fry the chicken
  • Place the oil or ghee in your pan and gently heat on a low heat with the cinnamon, cardamon pods and cloves to gently infuse and flavor the oil
  • After 2 minutes remove the cloves, turn up the heat to high and throw in the fresh curry leaves, fry for 20 seconds.
  • Add the chopped onions and fry on a medium heat for 10-20 minutes until golden
  • Add the ginger and garlic puree and fry for a further 2 minutes.
  • Turn the heat to the lowest, create a well in the onions and add the dry spices and tomato puree.
  • Slowly increase the heat to medium and fry for around 2 minutes
  • Add the tomato puree along with the mango chutney, tamarind paste and brown sugar
  • Fry for around 2 minutes to release the flavors and aromatic oils from the spices
  • Add a little chicken stock to add some liquid into the gravy and turn the heat to a medium low to simmer for a further 10-15 minutes
  • If the sauce runs dry add extra stock or water, making sure not to make the sauce too runny
  • Check the seasoning and if the consistency of the sauce is right, add the chicken pieces, stir in and allow to simmer for a further 5 minutes
  • Season with fresh coriander, stir and serve 

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