It's no secret that I like to try my hands in cooking. Bored with regular chicken recipes I was thinking about experimenting with masalas and process for quite some time. And there is no better time than a lazy Sunday afternoon. So, here is the result - it's turn out really good in taste and texture. Let's name it Spicy Lime Chicken.
Ingredients:
Chicken (medium size pieces) - 500g
For Marinaton
Red Chilli Powder - 1 tsp
Turmeric Powder - 1 tsp
Salt - ½ tsp
Fresh Lemon Juice - 1 tsp
Ginger - Garlic Paste - 1 tsp
Dry Roast Masala
Poppy Seeds - 1 tsp
Fennel Seeds - 1 tsp
Fenugreek seeds - ½ tsp
Black Pepper - ½ tsp
Cinnamon Sticks (small) - 2 nos
Cloves - 4 nos
Dry Red Chili - 3 nos
For Curry
Mustard oil - 2 tbsp
Chopped Onion - 1 big
Ginger - Garlic Paste - 1 tsp
Tomato Puree - 1 cup
Potato Cubed - 1 big
Fresh Lemon Juice - 1 tsp
Method:
1. I prefer quick marinade out of fridge, it works better. Completely coat the chicken with all ingredients mentioned for marination. Leave in a covered container at room temp for 2 - 3 hours.
2. Dry Roast the mentioned masala in a kadai. Once it cool down, grind to a fairly smooth powder.
3. Pressure cook the marinated chicken and Potato Cubes (if needed) for two whistles on medium flame. Let the pressure release on it own. Keep it separate.
4. Heat mustard oil in kadai. Sauté onions on medium flame until they are translucent. Add ginger garlic paste and fry again. Add tomato Puree and fry on low heat, add 1 tbsp chicken stock. Cook the mix and stir constantly until oil separates. Add dry roast masala powder and keep it boiling.
5. Add the pressure cooked chicken, potato to the masala gravy, add the chicken stock slowly and stir constantly on medium heat for 5 - 6 minutes. After the gravy is thickend and Once it reduced to the desired consistency turn off flame. Add 1 tsp fresh lemon juice and stir once more thoroughly.
Spicy Lime Chicken is ready. Serve hot with steamed rice or paratha.
Ingredients:
Chicken (medium size pieces) - 500g
For Marinaton
Red Chilli Powder - 1 tsp
Turmeric Powder - 1 tsp
Salt - ½ tsp
Fresh Lemon Juice - 1 tsp
Ginger - Garlic Paste - 1 tsp
Dry Roast Masala
Poppy Seeds - 1 tsp
Fennel Seeds - 1 tsp
Fenugreek seeds - ½ tsp
Black Pepper - ½ tsp
Cinnamon Sticks (small) - 2 nos
Cloves - 4 nos
Dry Red Chili - 3 nos
For Curry
Mustard oil - 2 tbsp
Chopped Onion - 1 big
Ginger - Garlic Paste - 1 tsp
Tomato Puree - 1 cup
Potato Cubed - 1 big
Fresh Lemon Juice - 1 tsp
Method:
1. I prefer quick marinade out of fridge, it works better. Completely coat the chicken with all ingredients mentioned for marination. Leave in a covered container at room temp for 2 - 3 hours.
2. Dry Roast the mentioned masala in a kadai. Once it cool down, grind to a fairly smooth powder.
3. Pressure cook the marinated chicken and Potato Cubes (if needed) for two whistles on medium flame. Let the pressure release on it own. Keep it separate.
4. Heat mustard oil in kadai. Sauté onions on medium flame until they are translucent. Add ginger garlic paste and fry again. Add tomato Puree and fry on low heat, add 1 tbsp chicken stock. Cook the mix and stir constantly until oil separates. Add dry roast masala powder and keep it boiling.
5. Add the pressure cooked chicken, potato to the masala gravy, add the chicken stock slowly and stir constantly on medium heat for 5 - 6 minutes. After the gravy is thickend and Once it reduced to the desired consistency turn off flame. Add 1 tsp fresh lemon juice and stir once more thoroughly.
Spicy Lime Chicken is ready. Serve hot with steamed rice or paratha.
