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Malwani chicken masala

Discussion in 'Cookery Contest Recipes' started by sonu_627, Dec 22, 2005.

  1. sonu_627

    sonu_627 Silver IL'ite

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    Malwani chicken masala

    [font=Arial, Helvetica, sans-serif]1 medium sized chicken (skinned, cut into 16 pieces)
    1 tbsp ginger garlic paste
    3/4 cup coconut (scraped)
    4 tbsp oil
    1 small stick cinnamon
    2 black cardamoms
    2 green cardamoms
    1 bay leaf
    2-3 cloves
    1/2 tsp cumin seeds
    3 medium sized onions (finely chopped)
    1/4 tsp garam masala powder
    A few sprigs fresh coriander leaves (chopped)

    For green masala
    1/2 cup fresh coriander leaves (roughly chopped)
    1/2 cup coconut (scraped)
    1/2 inch piece of ginger (roughly chopped)
    4 green chillies (roughly chopped)

    Apply salt and ginger garlic paste to the chicken pieces and leave aside for half an hour. Grind scraped coconut with a quarter cup of warm water and extract half a cup of thick milk. Grind together the ingredients of hirwa masala to a fine paste.

    Heat oil in a pan; add cinnamon, black cardamoms, green cardamoms, bay leaf, cloves and cumin seeds. When they crackle, add chopped onions and cook until soft and translucent. Then add hirwa masala paste, sauté on low heat for two to three minutes.

    Add chicken pieces and further cook for two to three minutes. Add half a cup of water, adjust salt and cook until chicken is done. Finally add coconut milk and garam masala powder. Mix well. Garnish with chopped coriander leaves and serve hot.
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