I see my mummy in the kitchen all the time doing fun thing with HEAT. I was never TAUGHT how to cook. My Mother is very particular about the kitchen, so she preferred to just do everything herself. ... I am not allowed to do that yet .. but now my time has arrived...
I really am not that good of a cook. I love food, and I love to experiment how things might work out together.
Howzatt ?? Ok then,get Ready...prepare your vessels and bowls for Life time Opportunity of Cooking with "Mr. Gandhi,the Chef from Gujarat" yummy spicy..Chicken Masala..
This was very yummy, and when I say yummy, believe me it was. I always cook better when I am cooking for someone :D. Whenever I have a guest, I take extra care and the food always turns good. Because I am cooking for somebody else ( not that I don’t love myself but I am conscious about overeating :D ).Since I would post it too, I took double the care I usually take and man it was good. The food turns out excellent, though my friend said it was only the second best chicken he ever tasted in his life. The best had less masala, so I assured him, next time he comes, I will cook it with less masala and I am gonna take his opinion again. But it was better than amma(our maid), he said. That Made my day.
So here goes the recipe :
The recipe is the usual onion, ginger-garlic, dhania-jeera powder, and chicken masala. Good cooking has to do I guess with the sense of timing that comes naturally if you care enough. And, I cooked in low heat. It took a long time but we waited until it was just perfect. Patience is a virtue…
I cooked…….. 1 kilo tender chicken.
4-5 large onion finely chopped ,Garlic paste 3 tsp(even 7-8 cloves of garlic and a 1 inch finger of ginger will do). 1 Tsp Jeera powder, 1 tsp dhania powder, 1 tsp red chilli powder, 1 tsp turmeric( little more or less depending on the quality of the haldi) 2-3 bay leaves. 1 1\2 tsp of Chicken Masala (Everest), 2-3 green chillis sliced into halves. One large potato cut onto 4-5 cubes. Marinate chicken with all these and add curd(22 Rs. Pack,don’t know its weight). Use oil liberally. 4 Table spoons ( should be just enough so that the onions are covered with oil) Heat oil in a kadhai or a frying pan. When hot, add the bayleaves and after a few seconds the onions and green chilli. Lower heat. Fry the onions in low heat still they turn slight golden brown. Now add the ginger garlic paste and stir/mix well with a spatula(took lots of google to find its name – Spatula).
When oil and mixture separates( will take about 30-40 seconds), Add the masalas -dhania, jeera, turmeric, red chilli. Don’t add chicken masala now. Mix well and fry for 10-15 seconds and add a little water, about 2 Tbs. Stir so that masala don’t stick to pan, and now add the chicken. Cover the pan and increase the heat. After 5 minutes, open the pan and mix well. Put the potatoes and cover the lid and let the chicken cook in low heat till potatoes are cooked. Stir occasionally. When potatoes are cooked, add one and half cup of boiling water. Increase the heat, Mix well, and cook for 5 minutes with lid open. Add the Chicken masala. Salt to taste. Cook for 3-4 minutes and garnish with corianders.Add little water if required.
And here's the snapshot -->
Disclaimer : When you impress your lady love with this simple dish and your culinary skills please don’t forget to drop a comment.
Hence…
I really am not that good of a cook. I love food, and I love to experiment how things might work out together.
Howzatt ?? Ok then,get Ready...prepare your vessels and bowls for Life time Opportunity of Cooking with "Mr. Gandhi,the Chef from Gujarat" yummy spicy..Chicken Masala..
This was very yummy, and when I say yummy, believe me it was. I always cook better when I am cooking for someone :D. Whenever I have a guest, I take extra care and the food always turns good. Because I am cooking for somebody else ( not that I don’t love myself but I am conscious about overeating :D ).Since I would post it too, I took double the care I usually take and man it was good. The food turns out excellent, though my friend said it was only the second best chicken he ever tasted in his life. The best had less masala, so I assured him, next time he comes, I will cook it with less masala and I am gonna take his opinion again. But it was better than amma(our maid), he said. That Made my day.
So here goes the recipe :
The recipe is the usual onion, ginger-garlic, dhania-jeera powder, and chicken masala. Good cooking has to do I guess with the sense of timing that comes naturally if you care enough. And, I cooked in low heat. It took a long time but we waited until it was just perfect. Patience is a virtue…
I cooked…….. 1 kilo tender chicken.
4-5 large onion finely chopped ,Garlic paste 3 tsp(even 7-8 cloves of garlic and a 1 inch finger of ginger will do). 1 Tsp Jeera powder, 1 tsp dhania powder, 1 tsp red chilli powder, 1 tsp turmeric( little more or less depending on the quality of the haldi) 2-3 bay leaves. 1 1\2 tsp of Chicken Masala (Everest), 2-3 green chillis sliced into halves. One large potato cut onto 4-5 cubes. Marinate chicken with all these and add curd(22 Rs. Pack,don’t know its weight). Use oil liberally. 4 Table spoons ( should be just enough so that the onions are covered with oil) Heat oil in a kadhai or a frying pan. When hot, add the bayleaves and after a few seconds the onions and green chilli. Lower heat. Fry the onions in low heat still they turn slight golden brown. Now add the ginger garlic paste and stir/mix well with a spatula(took lots of google to find its name – Spatula).
When oil and mixture separates( will take about 30-40 seconds), Add the masalas -dhania, jeera, turmeric, red chilli. Don’t add chicken masala now. Mix well and fry for 10-15 seconds and add a little water, about 2 Tbs. Stir so that masala don’t stick to pan, and now add the chicken. Cover the pan and increase the heat. After 5 minutes, open the pan and mix well. Put the potatoes and cover the lid and let the chicken cook in low heat till potatoes are cooked. Stir occasionally. When potatoes are cooked, add one and half cup of boiling water. Increase the heat, Mix well, and cook for 5 minutes with lid open. Add the Chicken masala. Salt to taste. Cook for 3-4 minutes and garnish with corianders.Add little water if required.
And here's the snapshot -->
Disclaimer : When you impress your lady love with this simple dish and your culinary skills please don’t forget to drop a comment.
Hence…
Comments
now as for your writing i really liked it & also appreciate you for working to find "spatula"...
The recipe is well described only that it could have turned out to be more interesting if it had you personal experiences added to it... like what you thought of color or aroma at a particular state and so. Overall a nice blog with your innocence added to it...
liked it so when m i getting my share of treat & the box of chocolate???