Chilli Chicken Masala Recipe | Chicken Recipes

Hey I am with an easy, tasty and the most favorite chicken dish for the day!!! Each time I order food from my favorite restaurant I ask only for this chilli chicken masala and they would tell its over even by 8. So I be so stubborn to be there for dinner by 7 which my brother totally hates it. He cant have dinner so early being a night person!! Having tried many chicken recipes from many famous food places , I still love this chilli chicken masala very much! 

CHILLI CHICKEN MASALA RECIPE ****Very spicy

Recipe Category: Chettinad / Chicken Starters 
Preparation Time: 20 minutes Cooking Time: 30 minutes Serves: 6

Ingredients:

For coarse onion paste:
Shallots(Small Onions) - 150 grams or Big Onion - 2

For coarse chilli paste:
Green Chillies - 15

For masala paste to be grinded fine with water:
Ginger - 1 piece
Garlic - 6
Pepper - 1 tsp
Fennel Seeds - 1 tsp
Cumin Seeds - 1 tsp
Cashew Nuts - 4
Khus Khus - 2 tsp soaked in 1 tbsp of water for 10 minutes

Other:

Chicken - 1/2 kg, curry cut pieces
Bay Leaf - 1

Cashew Nuts - 10, broken to small bits

Turmeric Powder - 1/2 tsp

Red Chilli Powder - 1 tsp (Optional)

Salt - to taste

Oil - 2 tbsp

Ghee - 1 tsp

Food Colour (Red) - pinch

******Very spicy recipe, adjust the spice level according to your taste.
Method of Preparation:

1. Prepare the ingredients and keep it ready. Just pulse once or twice the onion and chillies for a coarse paste. Prepare the chicken. Heat ghee and oil in a wide bottomed non stick pan, add bay leaf and broken cashew nuts. Saute till golden brown.

2. Add chillies paste and keep sauteing for 2 minutes in medium heat. Then add onion paste and saute till it shrinks nicely and leaves out. Add chicken and mix well. Let it cook in the medium heat.

3. Add turmeric and red chilli powder. Mix well. Just sprinkle little water for the chicken to cook. Cook it covered while sauteing it often so it cooks well completely.

4. The chicken also releases water, let it cook till the water disappears and the chicken starts to turn dry. Add the masala paste and food colour at this stage, Now, keep cooking in low heat and let the masala paste infuse deeply. The consistency must turn semi dry masala chciken. Remove and serve with coriander leaves.

Notes:

• I have used big onions, you can also use shallots which is good than big onions.
• Food colour is optional, but if you want the colour you can add a little. 
• The chicken pieces can be made small also. 
• The chilli masala is the hero of the recipe, if you like the taste, you can double the masala's recipe for the same quantity chicken. 
• Small bits of roasted cashews adds great crunch and taste. 
• You can also pressure cook the chicken for 1 whistle and add to this making the cooking faster.
• Adjust spice level according to your taste. 

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