Cooking ‘Fever’ishly — red masala chicken

2019-11-20 06:01
PHOTO: FOOD24Red masala chicken

PHOTO: FOOD24Red masala chicken

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1 Tbs ghee

2 Tbs oil

¼ onion — finely chopped

½ tsp cumin

1 Tbs ground cumin and coriander

1 tsp rough salt

2 Tbs chilli powder

1 ½ Tbs red ginger and garlic masala

1 Tbs ground garlic

Small knob of ginger

½ Tbs methi masala (available from Indian grocers)

2 Tbs tomato puree

1 Tbs tomato sauce

2 Tbs lemon juice

3-4 cloves of garlic


1 cinnamon stick

2-3 whole cardamom

1kg whole chicken — cut into six

3 green chillies

Whole stick of butter — width of a finger

1/4 cup water

Method (30 minutes)

In a pan add ghee, oil and the finely chopped onion and allow to fry until soft and slightly golden. Add the whole cumin, cloves, peppercorns, cinnamon stick and cardamom to the onion and ghee mix. Add two tablespoons of vinegar to this mixture. Add the red masala and let it cook for a few seconds.

Add the salt, dhana jeeru powder and the balance of the ingredients.

Finally, add a teaspoon of saffron water for colour, and a quarter teaspoon of white pepper.

This mixture should be thick and saucy. Allow it to cool slightly and then smear it on your chicken pieces (they should be slit a bit).

Add the butter (a finger width) and a quarter cup of water. Add the whole green chilies for extra heat, adjust colour if required by adding saffron powder.

Start off on high to get the butter melted. Reduce to medium and cool slowly.

Bring back to high for the sauce to thicken and “burn” slightly.

Fry potato wedges and add in five minutes prior to serving to steam along with the juices.

The trick: Cooking the marinade, smearing it onto the chicken, allowing it to rest and finishing it off with a gentle heat on the stove-top.

— Food 24, Naqiyah Mayat.


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