A very simple and easy recipe with very few ingredients, you can make this dish in very less time. It tastes equally good even without the coal fumigation. It goes very well with the freshly made steamed rice and home-style dal. Or just enjoy it with toasted pav.
In this kind of cooking technique, there is no need of adding any extra water, as the chicken releases its own juices along with the moisture present in tomatoes. There is no harm in adding extra water at the end in case you need any gravy.
This recipe is different from usual chicken curry, as it is high on flavors. The flavor of coal, tomatoes, and spices gives the curry a restaurant touch and the richness from the roasted and ground cashew nuts.
You can watch the video here:
Smoked Chicken Masala
Indian style chicken curry with a smokey flavor from the coal fumigation to give it a restaurant effect. It can be served hot with rice or roti.
Ingredients
- 500 grams chicken with bones cut into small pieces
- 2 cups fresh tomatoes chopped
- 1 tablespoon tomato puree
- 1 tablespoon ginger & garlic paste
- 1 tablespoon red chili powder
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon kasoori methi dry fenugreek leaves
- ½ cup roasted cashew nuts
- 2 or 3 green chilies with slits
- ¼ cup chopped coriander leaves
- 5 tablespoon cooking oil
- ¾ teaspoon salt
Instructions
Preparation:
- Marinate chicken pieces with 1 tbsp ginger & garlic paste, 1 tbsp red chili powder and salt for 1 hour. Make a paste of 2 cups chopped fresh tomatoes along with 1 tbsp tomato puree (store bought). Roast 1/2 cup cashew nuts and grind to a fine powder.
- Heat oil in a saucepan, add marinated chicken pieces and stir fry on medium heat for 1 minute.
- Now add the paste of fresh tomatoes and tomato puree, along with 2 tsp coriander powder, 1 tsp cumin powder, and 1 tbsp kasoori methi.
- Stir well and place the lid. Cook on low flame till chicken pieces are fully done.
- Keep a piece of charcoal on open flame and heat till it turns red hot.
- Add 2 tbsp of powdered cashew nut and green chilies to the chicken and cook for 1 more minute. Check the salt and add if needed.
- Garnish with chopped coriander and remove chicken from the flame.
- Place a small piece of foil or a steel bowl on the surface of the chicken masala. Keep the burning piece of coal on the foil and pour 1 tsp of ghee or butter on it. Immediately cover with the lid and keep the gravy covered for 30 minutes.
- Open the lid and discard the foil and coal piece.
- Reheat if needed and serve hot with roti, naan or steamed rice.
Video
Notes
Note: You can add more water in step 5 if you need more gravy. You can prepare this curry even without using coal fumigation, it tastes equally good.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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