Masala de­light

The Star Malaysia - Star2 - - TASTE -

MY hus­band loves In­dian dishes, es­pe­cially chicken masala. Please share a recipe for this dish. – XiXiLee

A good friend of mine gave me this chicken masala recipe. I have mod­i­fied it some­what and my friend thinks it works.

Chicken Masala

1 kg chicken, cut into 10 pieces 5-6 tbsp oil 2 tbsp but­ter 2 toma­toes, chopped 500ml water Salt to taste Mari­nade (A) 5 cloves gar­lic, pounded to a paste 50g-60g gin­ger, mixed with drops of water to be­come a paste 100ml plain yo­ghurt A pinch of turmeric pow­der Spice (B) 8 pods of car­damoms, lightly smashed 6cm cinnamon stick 8 cloves ½ tsp cumin seeds 100g onion, chopped 4 cloves gar­lic, coarsely chopped 30g gin­ger, coarsely chopped 3 green chill­ies, seeded and halved 3 dried chill­ies Ingredients (C) 6 tbsp co­rian­der pow­der 2 tbsp chilli pow­der A pinch of garam masala pow­der ¼ tsp turmeric pow­der pan. Fry ingredients (B) un­til fra­grant.

Add toma­toes and cook for about a minute. Add ingredients (C) and con­tinue to fry for a while.

Put in mar­i­nated chicken and half amount of water. Stir and cook for about 5 min­utes.

Add pota­toes and ground cashewnuts. Bring to a low sim­mer­ing boil for 10-15 min­utes. Pour in re­main­ing water. Cook over low heat un­til chicken is ten­der and gravy is thick.

Add whip­ping cream and close the saucepan for a while. Add salt to taste. WhIch type of potato is ideal for mak­ing “mash” and how do I store pota­toes? – Fion­aGoh

Rus­set potato is high in starch and low in mois­ture, thus it is ideal for mash­ing be­cause it gives a light and fluffy mash. If it is not avail­able, sub­sti­tute with an all-pur­pose potato.

Al­ways store your pota­toes in a cool dark place. This de­lays sprout­ing. Avoid stor­ing pota­toes in a plas­tic bag as this en­cour­ages the growth of mould. Should there be no al­ter­na­tive, then per­fo­rate the plas­tic bag.

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