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Grilled Chicken Masala
Servings – 2 – 3
INGREDIENTS
Chicken breast – 700 grams
Yogurt – 140 grams
Ginger garlic paste – 1 tablespoon
Paprika – 1 teaspoon
Salt – 1 teaspoon
Black pepper – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Cumin powder – 1/2 teaspoon
Garam masala – 1/2 teaspoon
Lemon juice – 2 tablespoons
Black salt – 1/4 teaspoon
Dry fenugreek leaves – 1 teaspoon
Oil – 55 milliliters, divided
Oil – for shallow frying
Onions – 200 grams
Tomato – 230 grams
Green chili – 1 tablespoon
Oil – 20 milliliters
Cumin – 1/2 teaspoon
Cloves – 5 pods
Black peppercorns – 10
Black cardamom – 1 pod
Bay leaf – 1
Cinnamon stick – 1
Ginger garlic paste – 1 tablespoon
Salt – 1 teaspoon
Paprika – 1 teaspoon
Turmeric – 1/4 teaspoon
Kitchen king masala – 1/2 teaspoon
Garam masala – 1/2 teaspoon
Water – 100 milliliters
Fresh cream – 80 grams
Coriander – for garnishing
PREPARATION
1. Take a chicken breast and make cuts on it. Keep aside.
2. In a blender, add 140 grams yogurt, 1 tablespoon ginger garlic paste, 1 teaspoon paprika, 1 teaspoon salt, 11/2 teaspoon black pepper, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala, 2 tablespoons lemon juice, 1/4 teaspoon black salt, 1 teaspoon dry fenugreek leaves, 25 milliliters oil and blend it well.
3. Transfer this into a mixing bowl, add the chicken breast in it and mix it well.
4. Marinate for 2 hours.
5. Heat some oil in a grill pan, add the marinated chicken breast on it.
6. Cook until it turns golden brown in color from all sides.
7. Remove it from heat and place it on a board.
8. Cut it into pieces and keep aside.
9. Heat 30 milliliters oil in a pan, add 200 grams onions and fry till translucent.
10. Then, add 230 grams tomato and mix it well.
11. Saute for 5 – 7 minutes on medium heat or until it turns soft and pulpy.
12. Add 1 tablespoon green chili and mix it well.
13. Remove it from heat and allow it to cool.
14. Transfer this into a blender and blend it into a puree.
15. Heat 20 milliliters oil in a heavy skillet, add 1/2 teaspoon cumin, 5 pods cloves, 10 black peppercorns, 1 pod black cardamom, 1 bay leaf, 1 cinnamon stick, 1 tablespoon ginger garlic paste and stir for 2 – 3 minutes.
16. Now, add the blended mixture and mix it well.
17. Cook for 5 – 7 minutes on medium heat.
18. Add 1 teaspoon salt, 1 teaspoon paprika, 1/4 teaspoon turmeric, 1/2 teaspoon kitchen king masala, 1/2 teaspoon garam masala and mix it well.
19. Then, add 100 milliliters water and mix it well.
20. Bring it to a boil.
21. Now, add the cooked chicken in it and mix it well.
22. Cook for 5 – 7 minutes on medium heat.
23. Add 80 grams fresh cream and mix it again.
24. Cook for another 5 – 7 minutes on medium heat.
25. Remove it from heat.
26. Garnish with coriander.
27. Serve hot.
Original of the video here
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