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Home Dish Spicy Walnuts Masala Chicken Curry

Spicy Walnuts Masala Chicken Curry

Name: How to cook Spicy Walnuts Masala Chicken Curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Spicy Walnuts Masala Chicken Curry

Try this out once- I’m sure, you’d love it

Ingredient

Food ration :

4 people

Cooking time :

1 hr 30 mins. (

1 kg

Chicken on Bones (Preferably): Washed & Cleaned well

4-5

Potatoes: Cut into 2 halves Vertically or if almost like the baby potatoes, keep it intact and as is- Optional, Completely

as needed

Whole Dry Roasted Spices, Grounded to Fine Powder: 2” Cinnamon Stick

1 tbsp

Dry Whole Red Chillies: Admixtures of the Kashmiri Red Chillies & the Spicy ones

1/2 Cup

tsps Dry Roasted Cumins & Red Chilli Powder

1/2-3/4 Cup

Black Peppercorns: Freshly Cracked

1 tbsp

Fresh Tomatoes: Finely Chopped

2-3

Fresh Coriander Leaves: Finely Chopped

1/2 Cup

Cooking Oil: Any Veg. Oil- I’ve used the Mustard Oil

2-3 tbsp

Garnish:s Fresh Cream- Optional (I didn’t use it though, wanted to keep its Red Spicy 🌶 Colors intact)

1-2

Cooking instructions

* Step 1

First up: Dry Roast all the aforementioned whole spices to be grounded- Roast them, one by one & not altogether for even dry roasting- it takes a little more time but the final outcome is amazingly delicious

* Step 2

Refer to the pics down below 👇🏻 These all should be evenly & adequately dry roasted but ensure not to burn them else, it’ll turn out absolutely bitter in its taste

* Step 3

Cool it down completely to ground it to fine powder- Scrape it once or twice from the body of the blender jar to get the finest texture of it- This very mixture was adequate for the given quantity of the dish prepared, else this can be stored in an airtight container/jar for about weeks- if it’s remaining extra

* Step 4

In the interim: Marinate the washed & cleaned chicken with the aforementioned ingredients and set aside for at least 1-2 hrs time (overnight is best always)

* Step 5

Potatoes are optional though but I prefer to have it in my chicken & mutton dishes hence used it: Should be boiled & skinned & gently sautéd or shallow fried until nicely light golden brown in colour

* Step 6

Keep rest other dry & wet & tempering spices ready, the chopped veggies mentioned above & handy so as to start with the very cooking process perfectly well

* Step 7

Once the potatoes are sautéed- Transfer it to a separate plate/dish & set aside for the later use

* Step 8

Now, in the same pan/pot/kadhai, put over the medium-high flame: Add in the oil & then, goes in the chopped onions- sauté until dark golden brown & then- in goes the ginger-garlic paste, sauté nicely until its raw smell goes off

* Step 9

It’s always better for this recipe to pound the ginger & garlic and use it that way for its enhanced aromatic smell & taste in the dish itself

* Step 10

The onion need be fried absolutely dark golden brown (birista) but to be cooked along with rest of the Masala in it...you can use some extra Birista sprinkles on the top before putting it on its resting mode for that extra crunchy & oniony taste & flavours

* Step 11

Add in the chopped tomatoes- Sauté until mushy completely, add in the salt and keep sautéing- Once done: Add in the marinated chicken into it, mix well until its nicely coated and well combined, add in some water, put the lid & cook it for about 10 mins time, stirring occasionally in between

* Step 12

Now, post the given time: Add in the grounded spicy 🌶 walnuts Masala powdered mixtures and mix everything together until well combined and finely incorporated- Pour in some more water to it & mix well again, put back the cover & reduce the flame to medium-low & let it cook for another 15-18 mins time while stirring occasionally in between

* Step 13

Once done Dish out & garnish with freshly chopped coriander leaves & dollops of ghee & cover it for sometime & keep it, on its resting mode before serving it piping hot with piping hot steamed rice Time to enjoy your meal of the day on the well decorated platters