SPICY CHICKEN MASALA WITH MANGO GINGER

SPICY CHICKEN MASALA WITH MANGO GINGER

Cooking Time

Preparation Time : 15

Cook Time : 35

Total Time : 50

Ingredients

Serves 3

  • Chicken thighs - cut in regular size 1/2 kgs

  • Onion - large sized diced 2 nos

  • Ginger -sliced 1/2 inch

  • Mango ginger -sliced 1 inch

  • Garlic -cloves peeled 8-10 nos

  • Green chillies - medium heat / to taste 4 nos

  • Tomatoes - medium sized seedless and diced 2 nos

  • Kashmiri chilly powder 1/4 tsp

  • turmeric powder 1/2 tsp

  • Garam masala powder 1/4 tsp

  • Cumin seeds 1/4 tsp

  • Coriander leaves -finely chopped 1 tbsp

  • Mustard oil / vegetable oil 2 1/2 tbsp

  • Sugar 1/2 tsp

  • Salt to taste 3/4 tsp

  • Water 1/2 cups

  • Vinegar 2 tsp

Directions

  • 01

    Wash chicken pieces at least twice with water nicely. After that add 2 tsp vinegar in water and mixed very well.Now put all chicken pieces in vinegar water then leave for 2 minutes as it is. After that wash it off .

  • 02

    Heat oil in a heavy bottom pan / kadai on medium heat.

  • 03

    Put garlic, mango ginger, chilly and ginger in a chutney jar and make coarsely paste on medium to low speed for 1 min.

  • 04

    Add cumin seeds in oil and crack till pink colour.

  • 05

    Now put diced onion, pinch of salt in oil and fry for 5 minutes on high heat / till onion change into light pink colour.

  • 06

    Add chicken pieces, coarsely masala paste and fry for 5 minutes on medium heat without lid. Stir 2-3 times while cooking.

  • 07

    After 5 minutes add turmeric powder, kashmiri chilly powder, garam masala powder, salt, sugar and mix very well. Cover pot / kadai with lid and cook on low heat for 10 minutes. Stir gently several times while cooking.

  • 08

    Now we'll add tomato's pieces and cook for another 5 minutes with lid. Stir twice while cooking. Once tomato pieces turned soft sprinkle 1/2 portion of coriander leaves and stir very well. Switch off the gas stove.

  • 09

    You can add water at this point as per your preference ; mix very well and cook it for 3 - 5 minutes with lid on low heat. Sprinkle rest of coriander leaves and serve hot with paratha, chapati, pulao and rice.

Review

5

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