If you think well, you cook well...

Khara Masala Chicken


3 curry leaves
1/4 tsp mustard seeds
1/4 tsp fennel seeds
1/4 onion seeds
1/2 tsp crushed dried red chillies
1/2 tsp white cumin seeds
1/4 tsp fenugreek seeds
1 tsp salt
1 tsp shredded ginger
3 garlic cloves, sliced
4 tbsp corn oil
4 fresh green chillies, slit
1 large onion, sliced
1 medium tomato, sliced
1/2 chicken cut into small pieces
1 tbsp chopped fresh coriander to garnish


  1. Mix together the curry leaves, mustard seeds, fennel seeds, onion seeds, crushed red chillies, cumin seeds, and fenugreek seeds in a bowl. Add the salt.
  2. Add the shredded ginger and garlic cloves to the bowl.
  3. Heat the oil in the preheated wok. When the oil is hot, add the spice mixture, then green chillies.
  4. Add onion to the wok and stir-fry over a medium heat for 5-7 minutes.
  5. Add tomato and chicken pieces to the wok and cook over a medium heat for about 7 minutes or until the chicken is cooked through and the sauce has reduced slightly.
  6. Stir mixture over the heat for a further 3-5 minutes, then garnish with chopped fresh coriander and serve with white rice or prata.

Note: Recipe from "60 HOTWOK RECIPES" by Linda Doeser


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