Pairs well with Easy Chicken Masala
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 9mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Easy Chicken Masala
189.9K views • 1mo ago
412
A quick and easy desi style chicken masala cooked in a pressure cooker with a flavorful green masala paste and served with a roasted onion-tomato chutney.
00:20:00 total
Serves 3
easy
Main Various
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Ingredients
- Onion - 4 total (1 medium, roughly sliced for paste; 2 large, sliced for curry; 1 medium, cut into half for chutney)
- Fresh coriander leaves - ¼ cup (¼ cup, roughly chopped for paste)
- Tender coriander stems - 2 tbsp (2 tbsp, roughly chopped for paste)
- Green chillies - 7 total (4 no., less spicy and roughly chopped for paste; 3 no. less spicy for chutney)
- Ginger - 1.5 inch piece (1 ½ inch piece, peeled and roughly chopped for paste)
- Garlic cloves - 4 cloves (4 no., chopped for paste)
- Mustard oil - 2-3 tbsp (2-3 heaped tbsp for cooking)
- Cloves - 3 cloves (3 no. for tempering)
- Water - watch the video to see exact quantity (Little water added during cooking to prevent burning and adjust consistency; ¼ cup added near end)
- Chicken legs - 1 kg (1 kg)
- Salt - to taste (To taste)
- Turmeric powder - ½ tsp (½ tsp)
- Degi red chili powder - 1 tsp (1 tsp)
- Tomatoes - 3 total (2 medium, cut into diced for curry; 1 medium, cut into half for chutney)
- Ghee - 1 tbsp (1 tbsp to finish the curry)
- Coriander sprig - watch the video to see (For garnish)
- Lemon wedge - watch the video to see (For garnish)
Instructions
- Prepare the green masala paste: In a bowl, combine 1 medium roughly sliced onion, ¼ cup fresh coriander leaves, 2 tbsp tender coriander stems, 4 roughly chopped green chillies, 1.5 inch peeled ginger, and 4 chopped garlic cloves. Transfer to a mixer grinder and grind into a smooth paste. Keep aside.
- Cook the chicken curry: Heat 2-3 heaped tbsp mustard oil in a pressure cooker until smoky hot. Remove from flame and add 3 cloves and a splash of water to remove oil impurities. Add 2 large sliced onions and sauté until golden. Add 1 kg chicken legs without any salt or chili initially. When chicken releases water, add salt to taste, ½ tsp turmeric powder, 1 tsp degi red chili powder, and a little water. Sauté for 7-8 minutes.
- Add masala and tomatoes: Add the prepared green masala paste and 2 diced medium tomatoes. Cook for 2-3 minutes until oil separates from the masala. Add ¼ cup water to adjust consistency and bring to a quick boil.
- Pressure cook the curry: Cover the cooker with a lid and cook for 2-3 whistles until the chicken is cooked through. Allow the cooker to depressurize naturally.
- Finish the curry: Add 1 tbsp ghee to the curry and simmer for a while until it thickens slightly. Transfer to a serving dish and garnish with coriander sprig.
- Prepare Pyaz Tamatar Ki Chutney: Place a cooking rack on the gas range and roast 1 medium onion cut in half, 1 medium tomato cut in half, and 3 green chillies until charred and cooked well (about 4-5 minutes). Remove skins from onion and tomato. Grind the roasted vegetables coarsely using a mortar pestle or mixer grinder. Serve the chutney hot alongside the chicken curry.
