Chicken Masala

I miss Bahrain, or to be precise I miss the food in Bahrain. Hehehe.. So I search for Chicken Masala recipe over the internet. I found the recipe at www.indianfoodforever.com. And of course I only follow 95% of the recipe. I turns out nice, eventhough I hate cilantro sooo much.


Here's the recipe. Thanks to www.indianfoodforever.com for this great dish.

Ingredients:

2 cup cut into small pieces Chicken
2 Green Chilli (Hari mirch)
5 flakes Garlic (Lasun)
1 tsp Red Chili Powder (Lal Mirchi)
1 tblsp chopped Ginger (Adrak)
2 meduim sized chopped Onion (Pyaj)
1 tsp roasted Cumin Seed Powder (Jeera)
10 Black Pepper Corns (Kali Mirch)
Salt to taste
2 tblsp Oil
1 tblsp Vinegar (Sirka)
1 tblsp chopped Coriander Leaves (Dhania Patta)

How to make chicken masala coorg:

• Grind the green chillies, garlic,ginger, cumin seeds,pepper corns,red chilly powder, onions with the salt and the vinegar.
• Apply over the chicken andmarinate for 1 hour.
• Heat oil in a pan and add the chicken and fry for 2 minutes.
• Add a little water and cook the chicken till it is done and the oil floats on top.
• Serve hot garnished with the chopped corriander leaves.

I had this chicken masala with saffron rice. As for the recipe, I found it at www.recipezaar.com. Thanks to www.recipezaar.com as well. The rice was great.

Ingredients

• 2 cups basmati rice
• 1 teaspoon saffron thread
• 3 tablespoons boiling water or chicken broth, plus
• 4 cups boiling water or chicken broth
• 6 tablespoons ghee or butter
• 2 inches cinnamon sticks
• 4 whole cloves
• 1 cup finely chopped onion
• 1 minced garlic clove
• 2 teaspoons salt
• 1/4 teaspoon ground cardamom

Directions

1. Place the saffron in a small bowl and cover with 3 tablespoons of boiling water.

2. Soak for 10 minutes.

3. Meanwhile, heat the butter over moderate heat in a large 3 or 4 quart stockpot.

4. Add the cinnamon and cloves and stir well.

5. Add the onions, garlic and saute for about 2 minutes.

6. Add the rice and stir for about 5 minutes.

7. Pour in the 4 cups of boiling water or broth, salt, and the cardamom.

8. Bring to a boil over high heat.

9. Add the saffron and its soaking water.

10. Stir gently.

11. Cover, reduce heat, and cook for 25 minutes.

12. Fluff, remove cloves and cinnamon sticks and serve hot.