Red chicken masala

SERVES: 6 INGREDIENTS

1 chicken, cut into quarters 1 tbsp ghee 2 tbsp oil ¼ onion, finely chopped ½ tsp whole cumin 1 tbsp ground cumin 1 tbsp ground cumin powder 2 tbsp white vinegar, 1 tsp rough salt ½ tbsp chilli powder

1 ½ tbsp red wet ginger & garlic masala

1 tbsp ground garlic

A small knob of ginger or ½ tsp ground ginger ½ tbsp methi masala 2 tbsps tomato puree 1 tbsp tomato sauce 2 tbsps lemon juice 3–4 whole cloves A few black peppercorns A small cinnamon stick 2–3 whole cardamom pods 4–5 saffron fronds ¼ tsp white pepper

1 stick butter

METHOD

Heat ghee in a pot & add the whole spices (cumin, cloves, peppercorns, cinnamon stick, and cardamom) & chopped onion. Add 2 tablespoons of vinegar to the ghee and whole spices mix. Add the red masala and let it cook for a few seconds. Add the salt, cumin, and coriander powder and the balance of the ingredients. Finally, add a teaspoon of saffron water for colour and a quarter teaspoon of white pepper. The mixture should be thick and saucy. Allow it to cool slightly and smear it over your chicken pieces. Add a finger width of butter into a pot. Add the chicken and a quarter cup of water. Add 3 whole green chillies for extra heat (optional). At this stage, the chicken should be a fiery tone of maroon. Switch the stove to high heat to allow the butter to melt over the chicken. This should gently coat the pan and start the process of cooking the chicken. Reduce to medium heat and cool slowly. Bring back to high heat for the sauce to thicken and burn slightly.

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