Saturday, May 21, 2011

Chicken with Tomatoes and Garam Masala

This is a recipe that I found when browsing thru Qatar's Food and Beverage Special Magazine called Bilhana (Issue 13, April 2011).  Not spicy, kind of thick gravy and suitable for chapatis, pooris and alikes....although we had ours simply with hot steaming rice, rasam and stir fry beans with garam masala....

Ingredients
6 large Chicken thighs (I used about 900gm of chicken cut into bite size with skins removed)
ground pepper to season the chickens
salt to taste
4 cloves of garlic
50gm piece of ginger
1 small to medium size of onion
2small red chillies - the fiery ones.
3tsp groundnut or vegetable oil
1 tsp of brown mustard seeds
1 tsp of cumin seeds
1/2 tsp of ground tumeric powder
1 tbsp of ground coriander lightly heaped
5 medium sized tomatoes (600gm)
100ml of water
3tsp of garam masala
juice from 1 lime
1 small bunch of coriander leaves

Method

  1. Season the chicken with salt and ground coriander and set aside.
  2. Peel and crush garlic, peel and grate ginger and mix together
  3. Peel and finely chop the onion.
  4. Warm oil in a wok or frying pan, add the cicken and fry on both sides until the skis is pale gold.
  5. Lower the heat, cover and leave to cook for 10-12 mins until it is almost cooked through.
  6. Pierce the thickest part with a metal skewer; if the jices are clear then it is ready. 
  7. If there is any of blood, continue cooking for a few more minutes.
  8. Remove the chicken to a plate and discard the oil (though I skip this part,) but do not wash the pan (as there is much flavour stuck to the bottom)
  9. Return the pan to the heat and add the garlic and ginger paste, stirring to prevent burning and to mix the pan-stickings. 
  10. Add the mustard and cumin seeds, finely chopped chillies, tumeric, tumeric and coriander and fry briefly, then add the chopped onions and leave to cook over a moderate heat with the occasional stir, for 5 minutes or so.
  11. Finely choped the tomatoes, losing as little of their jice as you can.  (note from the article chef: I find cutting them one at a time, putting each one into the pan immediately it is cut, helps) 
  12. Add the chooped tomatoes to the pan, simmering over amoderate heat and stirring from time to to time. 
  13. leave for 5 minutes before puring in the water, the garam masala and alittle salt.
  14. Bring to the boil, stir, and leave to simmer for a couple of minutes before returning the chicken to the pan.
  15. Simmer for 5 minutes or so until the cicken is hot and then add the lime juice and chopped coriander and serve.

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