Friday, December 31, 2010

Shredded Chicken Masala


Ingredients
Group I
  • Chicken - 1 breast split (cubed)
  • Garam masala - 1 tsp
  • Chicken masala - 1 tsp
  • Ginger garlic paste - 2 tbsp
  • Chilly powder - 1 tsp
  • Turmeric powder - little
  • Water - 1/2 - 3/4 liter
  • Salt to taste
    
Group II
  • Onion - 1 big size (chopped lengthwise)
  • Tomatoes - 2 medium size
  • Curry leaves - few
  • Eggs - 2
  • Ginger garlic paste - 1 tbsp
  • Chilly powder - 1 tsp
  • Coriander leaves - handful (chopped)
  • Garam masala - 1/4 tsp
  • Pepper - 1/4 tsp
  • Salt to taste
  • Oil as required

Group III (Dry masala)
  • Black cardomam - 1 (crushed)
  • Aniseed - 1/2 tsp
  • Cloves - 6
  • Cinnamon - 4 small pieces
  • Anistar - 1 (broken)

Method
  • Cook all the group I ingredients together in the pressure pan for 2 whistles.
  • If you dont have a pressure pan, you can also cook it in the heavy bottom pan.
  • Onces it is done, drain the water & allow the chicken to cool.
  • Now shred the chicken with your hands carefully (do not mash it) & keep it aside.
  • Heat oil in the pan & fry all the group III dry masalas.
  • Then add ginger-garlic paste & fry till the oil separates.
  • Add curry leaves, onions &  continue frying with some salt.
  • When onion becomes light brown in color, add the tomatoes.
  • Fry till the tomatoes becomes mashy.
  • Add chilly powder & garam masala powder to it.
  • Now add the shredded chicken & mix well.
  • Break in the eggs along with coriander leaves & mix well till the eggs are cooked.
  • Sprinkle some pepper powder & serve hot.


Tips for the recipe - Do not over fry the eggs. you can also soak the chicken pieces in the group I masala water for 30 minutes before cooking it. So that the chicken is soft & juicy.


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