3 Large Chicken Breasts
1 dessert spoon Oil
1 dessert spoon Ghee
2 teaspoons Tomato Puree
3-4 Large OnionS (finely chopped)
2 teaspoons Green Chilli
½ teaspoon Ginger
2 handfuls Coriander
½ teaspoon Garlic
3 teaspoons Lemon Juice
¾ Plum Tomatoes Tin (300g)
1 teaspoon Guram Masala
½ teaspoon Red Chilli Powder
2 Cinnamon Sticks (an inch each)
½ teaspoon Turmeric Powder
3 teaspoons Thana Jeeru
2 ½ teaspoons Salt
Heat oil and ghee in large saucepan.
Add in the cinnamon sticks and the cloves.
Once they begin to sizzle (crackle), add finely chopped onions.
On a medium heat and continuously being stirred, until the
onions change to a dark brown colour (approx 12 minutes)
Next add in the green chillies, ginger and garlic.
Cook this for about a minute.
Add plum tomatoes and tomato puree.
Mix and break the tomatoes until a paste is formed
Lower the heat and let simmer.
Add Red Chilli powder, Turmeric, Thana Jeeru, ½ a teaspoon
of Guram Masala, Salt, handful of coriander and lemon juice.
Stir and simmer for 15 minutes stirring occasionally.
(make sure the pan is covered with a lid in between the stirs)
(This Masala can be used for other meat dishes too.)
Prepare and add Chicken
Clean Chicken by washing it in cold water
Cut off excess fat if any.
Cut into cubes (roughly 3cm all sides).
Remove lid from masala mixture.
Add the diced chicken to Malsala and mix thoroughly.
Stir occasionally until the chicken is cooked in its juices until the moisture is released (this usually takes 12 minutes).
Add 1½ cups of boiling water.
Leave to simmer without the lid for 10 minutes.
Turn off the heat, and then add ½ a teaspoon of Guram Masala with one handful of Coriander. Cover pan with lid until serving.