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Chicken Naga Masala

Ingredients:
  • 400g Chicken breast (Cubed)
  • 250g (half a large pot) Plain Yogurt
  • 1-2 tbsp Lime Juice (or lemon)
  • 1 tbsp Naga Masala Seasoning
  • 1 tsp Paprika
  • 1 tsp Salt
  • 3 tbsp Cooking Oil
  • 1 Large Onion
  • 2″ Piece Root Ginger (chopped)
  • 4 Garlic Cloves
  • 2 Red Chillies (Sliced)
  • 1 400g can chopped tomatoes
  • 1 tbsp Tomato Puree
  • 1 tsp Garam Masala
  • Fresh coriander & Lemon slices to Garnish

Method:

  • In a Bowl add the Chicken, yoghurt, Naga Masala, Paprika, Lime juice & Salt. Mix Well. Place in the fridge & marinate for at least 2 hours or over night for better results. (1x tbsp of Naga Masala seasoning will give you a HOT curry, just use 1-2 tsp for a milder taste)
  • Finely whiz the Onions, Garlic & Ginger in a food processor (Or chop finely if you dont have a processor) Put to one side.
  • Mix Tomatoes,tomato puree & Chillies. Again put to one side.
  • Empty the Chicken & Yorghurt mixture into a roasting tin & place under a hot grill until the chicken starts to brown on each side.
  • Heat the oil in a pan & add the Onion, garlic & ginger to the oil & fry on a medium heat until soft & golden. Stir frequently
  • add the Tomato chilli mixture, cover and cook for 10 mins.
  • add the grilled chicken & contents of the roasting tin into the pan, stir well. Cover & cook for a further 10 mins on a low heat. add a little water or more yogurt if the sauce is a little thick.
  • When Ready to serve sprinkle with the Garam Masala & garnish with the freshly chopped Coriander and serve with Rice or Naan bread. Decorate with lemon slices. Enjoy!

Serves 4

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As a rule of the thumb, you can often tell how good a curry restaurant is just by the quality of the ‘Chana Masala’. This recipe won’t disappoint & will have you paying the bill everytime.
Ingredients:
  • 1 tsp coriander seed
  • 1 tsp cumin seed
  • 3 tbsp oil
  • 2 small cooking onions (finely chopped)
  • 12g garlic (pulped)
  • 12g ginger (pulped)
  • 1 green finger chilli (chopped)
  • 400g can chopped tomatoes
  • 1 400g can chick peas
  • 1 400g can brown chickpeas (kala chana)
  • 1 cup (250ml) water
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • salt
  • ½ tsp garam masala
  • 1 tbsp lemon juice
  • chopped fresh coriander
Method:
  1. In a hot pan dry fry the coriander & cumin seed for a minute, remove  from the heat and grind in a pestle & mortar. Put to one side
  2. Heat the oil in a same pan, add the onion, garlic & ginger & fry for 2-3 mins then add the green chilli, cook for a further 2 mins until the onions have softened.
  3. Stir in the tomatoes & cook for 10 minutes, stirring frequently. Now add the ground coriander,cumin, turmeric & chilli powder along with the water & a good pinch of salt, stir & bring to a boil.
  4. Drain the chick peas & add them to the pan, stir & cover with a lid. Simmer for 25 mins
  5. Just before you are about to serve, stir in the toasted ground spices along with the garam masala & lemon juice
  6. Decorate with freshly chopped coriander & serve.
Serve with rice or bread as a main course or as a side dish. Enjoy!
Serves 4

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