Chicken in Red masala
Chicken in Red masala
This recipe tastes close to the goan sausage meat. It goes very well with goan pulao or bread just as the choris pav.
Ingredients :
Chicken : 1 kg
Salt : around 2 tsp
Stock cube : 1 (9 gms ) or 2 (4 gms each)
Kashmiri chilies : 12 (big)
Spicy dry red chilies : 3
Cloves : 8
Cinnamon : 6 inch piece
Pepper : 8
Cumin seeds : 1 &1/2 tsp
Turmeric : 1/2 tsp
Vinegar : around 3/4 cup
Ginger : 2 inch piece
Garlic (Indian) : 20 cloves (1 & 1/2 bulb)
Cooking:
Oil : 2 tblsp
Onion : 2 medium
Potato: 1 big
Procedure:
Clean the chicken, wash it and cut into small pieces, then add salt, stock cubes, turmeric powder and some vinegar and massage it well. Then keep it aside until you grinding the masala.
Cut the ginger into pieces and crush it along with garlic using a grinding stone or mortar and pestle. Using a spice grinding jar, roughly powder the spices, then add vinegar little at a time and grind it to make a thick but slightly course paste.
Then add the crushed ginger, garlic and the ground masala and refrigerate it for a day.
Next day remove the marinated chicken from the refrigerator and allow it to come to room temperature. In a pot heat oil, add chopped onions and sauté them until translucent.
Then put in the marinated chicken, potato cubes, add half a cup water, cover ot with a lid and let it cook on a low flame.
Cook it until it is done. Add more salt and vinegar if required.
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