Again as always I keep my efforts to the bare minimum and this is how I made a quick and easy version of the masala chicken.
- Chicken: 1 kg of pre-cut chicken, cleaned and kept aside
- Curd: 1 1/2 cups, beaten
- Garlic Paste- 1 tablespoon
- Ginger Paste- 1 tablespoon
- Salt- 1 1/2 teaspoon
- Tandoori Chicken Masala- 1 1/2 tablespoon
For masala chicken:
- Oil- 1 tablespoon
- Ginger paste- 1 teaspoon
- Garlic Paste- 1 teaspoon
- Onion- 4, halved and thinly sliced lenght-wise
- Sugar- 1 tablespoon
- Turmeric- 1/2 teaspoon
- Salt- As per taste
- Home-made garam masala- 1 tablespoon
- Coriander leaves- 2 tablespoons, chopped fine
- Clean chicken and place in a large mixing bowl. Add all the ingredients listed under marination into the bowl and mix the chicken along with the marinade thoroughly. Set aside in the fridge for as long as you want (I've not let the mixture last more than a day).
- Heat oil in the cooker. Add the ginger and garlic paste. Fry till they are near brown. Now add the onions and fry on a medium high flame. Sprinkle the sugar on the onion, this gives a nice caramelised colour to the masala. While frying keep sprinkling water at intervals to avoid the masala from burning. The onions will turn brown and have a soft texture. You can at this point smell the fried onions.
- Add the marinated chicken to the masala and increase the flame to high. Mix it well so that the masala and the marination blend. Keep frying for another 5 minutes on a medium high flame. You will see the oil dis-integrate.
- Secure the lid and cook on medium high till 1 pressure releases. Switch off the heat.
Garnish with a sprinkle of coriander leaves.
Serve hot with Veggie pulao OR Roti OR Bajra Roti