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.
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.