|"Murgh Khada Masala"|
Chicken, cut into 12- 14 pcs - 800gms
Onion, sliced - 500 gms
Ginger, chopped - 1 tablespoon
Garlic, chopped - 1 tablespoon
Tomato, chopped - 1 medium
Green chillies, slit - 2
Coriander powder - 1 1/2 tablespoon
Kaashmiri red chilli powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Garam masala Powder - 1/2 teaspoon
Mustard Oil - 3 tablespoon
Salt to taste.
Bay leaf - 1
Whole red chilli - 3-4
Black cardamoms - 2
Green cardamoms - 4
Cloves - 7-8
Cinnamon stick - 2"
Whole cumin seeds - 1 teaspoon
Black pepper corns - 16 -17
For Dry Roasted Masala
Cumin seeds - 2 teaspoon
Coriander Seeds - 2 tablespoon
Whole red chilli - 2
Fresh green coriander, chopped - 3-4 tablespoon
Dry roast the coriander seeds, cumin seeds and dry red chilli and grind into a coarse powder. As we will use only 1 tablespoon of this you could store the leftover in an airtight jar for later use.
Heat mustard oil in a thick bottom pan till it reaches the smoking point. Turn off the heat and let it cool for 2-3 minutes. Add all the whole spices, turn on the heat and fry until spices release the aroma. Add the sliced onion and fry for 4-5 minutes or until they start to caramelize. Ensure that the onions do not turn brown.
Add the chicken mix well with the onion and whole spices and fry for 2-3 minutes. Add the coriander powder, chilli powder and turmeric powder and mix well, fry for another 3-4 minutes ensuring that the chicken pieces are well coated with the masala. If required sprinkle some water and fry at this stage.
Turn off the heat and add the freshly chopped coriander and slit green chillies. Cover and let it stand for 8-10 minutes before serving. This will allow the green chilli to release its flavor without releasing the heat.
I have used mustard oil for making this dish as it is traditionally made in our home but you could use any vegetable oil.
Also I have left some extra gravy, since I was serving it with rice but you could adjust the consistency according to your taste.