Masaledar (spicy) Chicken Curry Recipe

Here we are with yet another lip-smacking recipe for all you foodie readers. If you are a huge fan of the hot and spicy Mughlai cuisine and of course if you are not a vegan then this chicken curry is for you. Go ahead and treat yourself with this super spicy dish.chicken curry

Ingredients:

  • Chicken – 1/2 kg with bones
  • Cashew – 8-9
  • Almonds – 9-10
  • Chironji – fist full
  • Green chillies – 2
  • Chopped Onion – 1 (thin sliced and deep fried until golden)
  • Mint leaves – chopped
  • Coriander – chopped
  • Garam masala (spices) – one half teaspoon
  • Cardamom – 2 whole
  • Cloves – 1-2 whole
  • Black Cumin – 1/2 teaspoon
  • Cinnamon – 1 small (whole)
  • Vinegar – 4 tablespoon
  • Lemon juice- 2-3 teaspoon
  • Tomato sauce – 4 tablespoon
  • Sesame seeds- 3 teaspoon (roasted)
  • Dry coconut – 2 tablespoon ( grated and roasted)
  • Salt – as per taste
  • Red chilli powder – 1-2 teaspoon
  • Ginger garlic paste – two and half teaspoon
  • Yoghurt – 300 grams (beaten)
  • Oil – 5 tablespoon

What you need to do:

  1. Wash the chicken thoroughly.
  2. Marinate the chicken with salt, red chilli powder, ginger garlic paste, garam masala, lemon for half an hour.
  3. Then add yogurt and fried onion to the chicken and mix well.
  4. Now keep the chicken aside for another half an hour.
  5. Make a paste of cashew, almonds, chironji, sesame seeds and dry coconut (add a little water if required) and keep aside.
  6. In a pan heat oil and put the chicken and add vinegar, whole spices to it and stir.
  7. Cook with lid for about 20-25 minutes and stir occasionally.
  8. Add the prepared paste to the pan. Let it cook for 20 mins or until the mixture in the pan starts to thicken.
  9. Stir in between so it doesn’t stick to the pan.
  10. Add tomato sauce when the mixture thick enough.
  11. Simmer for 5-10 mins or until the oil separates.

Serve with rice or chapati.

Which spicy dish have you heard this week?? Let me know in the comments below.

Cheers X

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