Post by talk2santosh on Dec 8, 2003 8:06:56 GMT -5
From: davids@hpsdde.sdd.hp.com
Source: Aniversary Cookbook - National Evangelical Church, Kuwait
Author: Alexander Shortpool of India.
CHICKEN MASALA (Mangalorean style)
==============
1 kg chicken
4 tbsp curd (plain yoghurt)
1 tsp turmeric powder
1 cup onion, finely chopped
1 tsp ginger powder
1 tsp garlic powder
2 tsps chilli powder
2 tsps coriander powder
1/4 cup oil
salt to taste
Instructions:
-------------
Cut chicken into pieces and marinate with curd and salt and keep aside
for an hour.
Heat oil and fry turmeric. Add onion and fry till light brown. Then
add ginger and garlic mixed in a tbsp of water and stir well. Then add
chilli and coriander mixed in 4 tbsps water. Stir well till oil comes
out clear. Now add the chicken and sufficient water to make good sauce.
Cover and let cook on gentile fire till chicken is done.
Notes:
------
1) Cooking is about a half hour to 45 minutes, depending on size of
chicken pieces and level of heat.
2) All of the curd (we used plain yoghurt) curdled (no pun, I think this
is how you would describe it). So, we made another batch of sauce,
using all of the ingredients except the chicken.
3) This was not hot, just spicy enough. You could probably spice it up
with more chilli powder and more garlic, or fresh garlic instead of
powdered.
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Source: Aniversary Cookbook - National Evangelical Church, Kuwait
Author: Alexander Shortpool of India.
CHICKEN MASALA (Mangalorean style)
==============
1 kg chicken
4 tbsp curd (plain yoghurt)
1 tsp turmeric powder
1 cup onion, finely chopped
1 tsp ginger powder
1 tsp garlic powder
2 tsps chilli powder
2 tsps coriander powder
1/4 cup oil
salt to taste
Instructions:
-------------
Cut chicken into pieces and marinate with curd and salt and keep aside
for an hour.
Heat oil and fry turmeric. Add onion and fry till light brown. Then
add ginger and garlic mixed in a tbsp of water and stir well. Then add
chilli and coriander mixed in 4 tbsps water. Stir well till oil comes
out clear. Now add the chicken and sufficient water to make good sauce.
Cover and let cook on gentile fire till chicken is done.
Notes:
------
1) Cooking is about a half hour to 45 minutes, depending on size of
chicken pieces and level of heat.
2) All of the curd (we used plain yoghurt) curdled (no pun, I think this
is how you would describe it). So, we made another batch of sauce,
using all of the ingredients except the chicken.
3) This was not hot, just spicy enough. You could probably spice it up
with more chilli powder and more garlic, or fresh garlic instead of
powdered.
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