Khada Masala Chicken | Tiffin Treats by Roopa Nabar | Sanjeev Kapoor Khazana

Chicken pieces cooked in onion tomato masala with whole indian spices

KHADA MASALA CHICKEN

Ingredients

400 grams boneless chicken, cut into cubes
2 bay leaves
½ teaspoon cumin seeds
¼ teaspoon fenugreek seeds (methi dana)
¼ teaspoon fennel seeds (saunf)
¼ teaspoon onion seeds (kalonji)
¼ teaspoon mustard seeds
1 teaspoon red chilli flakes
2 tablespoons oil
1 large onion, sliced
2 green chillies, slit
1 inch ginger, chopped
5-6 garlic cloves, sliced
1 medium tomato, sliced
½ teaspoon dried pomegranate seeds (anardana), crushed
Salt to taste
1 tablespoon chopped fresh coriander leaves

Method

1. Heat oil in a non-stick pan. Add bay leaves, cumin seeds, fenugreek seeds, fennel seeds, onion seeds, mustard seeds and chilli flakes, mix and sauté the seeds change colour.
2. Add onion and sauté. Add green chillies, ginger and garlic, mix and sauté on high heat till onion turns golden brown.
3. Add tomato and crushed pomegranate seeds, mix well and sauté on high heat till tomato turns soft and pulpy.
4. Add chicken and salt, mix well and cook on high heat till the chicken changes colour. Drizzle some water, mix, cover and cook on medium heat for 6-8 minutes.
5. Add coriander leaves and mix well.
6. Serve hot with chapatti.

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