Badshah Chicken Masala 100gms
$2.49
About the Product Tandoori Chicken has endured many years of excellence and is now one of the most well-known Indian dishes in both India and the rest of the globe. Use Badshah Tandoori Chicken Masala to give this Indian take on grilled chicken an unrivaled flavour that will have you craving more. Ingredients For Chicken Masala Chicken - 500 grams Onion - 2 large sliced thinly Tomatoes - 2 large sliced thinly Chicken - 500 grams Onion - 2 large sliced thinly Tomatoes - 2 large sliced thinly Green Chillies - 2 slit Curry leaves a...
About the Product
Tandoori Chicken has endured many years of excellence and is now one of the most well-known Indian dishes in both India and the rest of the globe.
Use Badshah Tandoori Chicken Masala to give this Indian take on grilled chicken an unrivaled flavour that will have you craving more.
Ingredients For Chicken Masala
- Chicken - 500 grams
- Onion - 2 large sliced thinly
- Tomatoes - 2 large sliced thinly
- Chicken - 500 grams
- Onion - 2 large sliced thinly
- Tomatoes - 2 large sliced thinly
- Green Chillies - 2 slit
- Curry leaves a handful
- Ginger Garlic Paste - 2 tblspn
- Chilli Powder - 1 tblspn
- Coriander powder - 2 tblspn
- Turmeric Powder / Manjal Podi - 1 tsp
- Garam Masala Powder - 2 tsp
- Cumin Powder / Jeera Podi - 1 tsp
- Salt to taste
- Oil - 2 tblspn
- Coriander leaves - 3 tblspn finely chopped
- For Grinding:
- Fresh Coconut - ½ cup grated
- Poppy Seeds / Khus Khus / Kasa Kasa - 2 tblspn
- Cinnamon Stick / Pattai - 4 cm piece
- Fennel Seeds / Saunf / Sombu - 1 tblspn
How to Make Chicken Masala
1.Make a smooth puree out of the items that are being ground in a blender.
Place aside until use.
2.In a pressure cooker, heat the oil.
Add the curry leaves, onions, and peppers.
Cook the onions until they are golden.
3.Sauté for one minute after adding the ginger-garlic paste.
4.Salt and all of the spice powders are added.
Mix well for 30 seconds.
5.Add the finely chopped tomatoes and cook for an additional 5 to 7 minutes, or until the tomatoes are soft.
6.Chicken chunks should be added and thoroughly mixed with the masala.
7.Cook for three whistles with the pressure cooker covered.
the pan for five minutes.
Put a stop to the heat and let the steam escape on its own.
8.Transfer this curry to a pot after turning the cooker off.
9.Stir in the coconut masala after adding it.
10.Mix well after adding the coriander leaves.
Serve the Rice : )
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