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New Recipes

1 Rinse, seed and slice green chili peppers 2 Peel, rinse and and dice onions.


Masala Chicken

Ingredients :

700g chicken breast, 3T oil, 10 almonds, 3 onions, 250ml yogurt, 10 green chili peppers, 3 cloves of garlic, 8g ginger, 150g steamed rice, some coriander.

SEASONINGS:
(1) 1t turmeric powder, 1t meat chili powder.
(2) 5T semolina flour, 5 cloves, 1 cinnamon stick, 8 cardamom pods, 1/2t black pepper corns, 2T coriander seeds, 1t cumin seeds.
(3) 3T tomato paste, 250ml water.
(4) 1/2T salt.

Preparation :

1. Rinse and seed green chili peppers.
2. Peel, rinse and mince garlic.
3. Peel, rinse and mince ginger.
4. Add 250ml yogurt to a big bowl and beat; Add seasoning (1), the green chili peppers, minced garlic and minced ginger; Mix well to be marinade.
5. Thaw chicken breasts; Blanch in boiling water for 10 seconds; Remove and immediately rinse in running water till cool; Drain; Discard the skin; Cut into pieces; Marinate in the marinade from the step 4 for 90 minutes.
6. Blanch almonds.
7. Peel, rinse and dice onions.
8. Heat a skillet over a high heat; Add 1T oil and heat over a low heat; Add the blanched almonds and seasoning (2); Stir-fry over a low heat till fragrant; Turn off the heat; Cool; Grind finely.
9. Heat the skillet over a high heat again; Add 1T oil and heat over a high heat; Turn to a low heat; Stir-fry the onions over a low heat till golden brown; Turn off the heat; Cool; Grind into paste.
10. Add seasoning (3) to a bowl; Mix well.
11. Heat a pan over a high heat; Add 1T oil and heat over over a medium heat; Pan-fry the chicken pieces for 10 seconds; Add the mixture from the step 8 and the onion paste from the step 9; Stir-fry over a medium heat till the color changed; Add the seasoning (3); Bring to the boil over a medium heat; Turn to a low heat; Add seasoning (4); Cover with a lid; Simmer over a low heat till the chicken pieces are cooked; Remove the lid; Simmer over a low heat till the gravy has thickened; Turn off the heat; Arrange the chicken pieces in a serving plate with the steamed rice at the bottom; Garnish with some coriander; Ready to serve.