East Indian Bottle Masala Chicken Curry Recipe
Here is the rundown of how this morning was spent over an instinctive cooking session to make the East Indian Bottle Masala Chicken Curry.
Ingredients
- 1 piece Whole Chicken Without skin (cut in curry pieces)
- 2 piece Lemon Juice
- 1 teaspoon Salt Table salt
- 1 tablespoon Kashmiri Red Chilli Powder
- 1.5 tablespoon East Indian Bottle Masala
- 1 tablespoon Brown Sugar
- 1 tablespoon Mustard Seeds
- 3 piece Onions Medium size (make into a paste)
- 1 tablespoon Ginger Garlic Make into a paste
- 4 piece Green Chillies
- 2 tablespoon Ghee or Canola Oil
- 400 ml Coconut Milk
- 12 piece Curry Leaves
Instructions
- Clean, pat dry and make gashes in the chicken.
- Marinade the chicken in a mixture of juice of one lemon, salt and a tablespoon of Kashmiri Red Chilli Powder and rest it in a refrigerator for an hour.
- Add ghee to a kadhai or a wok and splutter the mustard seeds. Add the green chillies and fry for a minute or so. Add the curry leaves and saute till they release their flavour.
- Add the onion paste now and fry it till it is translucent.
- Add ginger garlic paste. Saute till the raw smell of the ginger garlic paste goes away.
- Add the East Indian Bottle Masala now and mix it well. To incorporate it fully, add some water.
- Add the marinated chicken to the frying masala and coat the chicken well. If needed, add some more water to it. Move it around every minute or so for about 5 minutes.
- Add the brown sugar now and mix well.
- Add the coconut milk and bring the curry to boil.
- Leave it to simmer for around 15 minutes or till the chicken is really tender.
- Add the remaining juice of 1 lemon.
- Serve this really aromatic and flavour full East Indian Bottle Masala Chicken Curry with rice.