Description

Spicy chicken dish without gravy. Perfect with steamed rice and rasam.

Secret Tips

You can make the garam masala paste/powder ahead of time. If further pressed for time substitute it with 2 tsp of Dhaniya Powder, 1/2 tsp of Jheera powder and 2 tsp of Deep Garam Masala Powder.

You can also use the same recipe with  a whole chicken cut into small pieces with all the fat and skin trimmed. Simply Delicious.

Ingredients

2 Tbsp Oil (canola or sunflower)

1 lb boneless chicken cubed (2 Breast halves)

1 cup yellow or white onion finely sliced (1 large onion)

2 Tsp Ginger garlic paste

1/2 Tsp Turmeric

1 1/2 Tsp Chilli Powder

1 Tbsp Almond Powder

1 Tbsp Tomato Paste

Garam Masala Paste

4 Tbsp Dhaniya Powder

1/2 Tsp Jheera Powder

4 Cloves

3 Cardamom Pods

1/2 ” Cinnamon Stick

1 Tsp GusGus (Poppy seed)

Lightly roast the above masala on a pan and grind it to a fine paste or fine powder

Preparation Method

In  a heavy bottom pan Add oil and stir fry onions till they are golden brown

Add the ginger garlic paste and stir fry till it is lightly browned

Add the turmeric powder and salt to taste

Add the garam masala paste/powder and roast lightly on low heat till fragrant

Add the chilli powder (adjust amount to heat you can handle) and 2 tbsp of water and stir fry  all the masala together for 2-3 mins till masala separates from the oil. Make sure it does not burn.

Add the chicken and cook on medium heat till chicken is cooked well and browned (10 to 12 mins). Do not cover as it needs to be dry.

When it is all done sprinkle the Almond powder and add the tomato paste and stir fry the chicken for a couple of mins.

Garnish with cilantro.

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