Chicken Garlic Chili Masala. (Amar D. Gupta | Siliconeer)
A zesty chicken preparation that’s sure to tingle even the most demanding taste buds. Not for the faint at heart, warns, Chef Sanjay Patel. (Lifestyle, #IndianFood, #Chicken, #ChickenGarlicChiliMasala)
- Oil for frying
- ¼ tsp black pepper
- 2 large onions, peeled and sliced
- 8 to 9 large cloves of garlic, peeled and crushed
- 1 inch ginger root, unpeeled but finely chopped
- 3 Chicken breasts
- ½ pint chicken stock
- 1 tsp whole cumin seeds
- 1 small cinnamon stick
- 2 tsp coriander seeds, ground
- 1 tbsp of paprika powder
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp ginger powder
- 8 to 10 whole green Indian chilies, stalks removed and cut in half lengthwise
- 1 can plum tomatoes or 5 large tomatoes, quartered
- 1 tbsp tomato purée
- salt to taste
Heat the oil in a wok. Cut the chicken into bite-sized pieces and fry them in small batches so they are browned. Remove and reserve.
If necessary, add a little more oil, add cumin seeds and black pepper. As soon as the cumin seeds start popping, add onions and garlic, reduce the heat and gently fry until softened, about 4 minutes.
Add all of the spices apart from the green chilies and stir-fry for a few minutes. Add chicken stock and the reserved chicken pieces, cover and simmer for 30 to 40 minutes.
Add canned tomatoes, tomato puree and the green chilies and cook for a further 10 minutes. Remove the cinnamon stick.
Check seasoning and serve with rice pilaf or Naan.