Indian cuisine is one of the most famous and widespread in the world, especially in the Arabian Gulf, the United States of America, Britain and others. The most characteristic of Indian food is its containment of a large amount of spices and the use of hot peppers.
Masala chicken, or as locals call it Tikamasala, is a popular dish favored by many Indian cuisine lovers. In this article we will present you with the method of preparing this dish.
How to make chicken masala
- Three pieces of chicken breasts, bone marrow and skin, cut into cubes equal and medium size.
- One cup of yoghurt, or yogurt.
- One cup of cream, cooking, or cream.
- A quarter cup of tomato.
- One large spoon of soft butter.
- One large spoon of lemon juice.
- A medium-sized garlic clove, lightly mashed.
- A bead of hot colored peppers, cut into small cubes.
- Brush the fresh ginger, and in a tablespoon of a tablespoon.
- Four teaspoons of cumin powder.
- Teaspoon cinnamon powder.
- One teaspoon of Indian masala spices.
- Two teaspoons of sweet paprika.
- 2 teaspoons hot red pepper powder.
- Two teaspoons of black pepper.
- The amount of table salt to taste and desire.
- The amount of fresh mint leaves, which will be used in the decking process.
The method of work
- Mix the amount of yoghurt with lemon juice in a bowl that is sized, and somewhat large.
- Add half the amount of cumin (2 teaspoons), the amount of cinnamon in addition to the spices of the Masala Garam, the hot red pepper pepper, and the black pepper, stir well.
- Increase the amount of crushed ginger and salt to the previous mixture and stir again to ensure that all spices are combined with yogurt.
- It should be noted that milk should not be moved significantly, so as not to lose its consistency and become liquid.
- Soak the chicken pieces in the milk mixture and leave it in the fridge for at least one hour, until the milk and spices dissolve into the chicken.
- Grilling the special grill and roasting the chicken on it for a period of not more than five minutes from each side, until it acquires the signs of roasting, and becomes semi-mature.
- Dissolve the butter in a pan, and sprinkle with garlic, mashed garlic and hot peppers, as well as the remaining half of the cumin, then add paprika and salt.
- Add the cooking cream and tomato sauce to the mix, stirring well.
- Leave the mixture on fire for at least a third of an hour, until the sauce becomes thick.
- Add the grilled chicken pieces to the sauce, leaving them on the light fire until boiling for ten minutes.
- Sprinkle the masala chicken into a serving dish, and decorate it with fresh mint leaves.