Harrisons’ famous masala chicken recipe of the book Timeless Cuisine Today, I serve up not just an award-winning cookbook’s recipe but a slice of Chennai’s history. A flavour of the past which you can recreate at home. Easily. Happily.you never taste this kind of chicken curry i am sure about it.try it home.This is a spicy curry. The consistency should be medium — neither dry nor thin like a curry.
Ingredients to cook Harrisons’ famous masala chicken recipe :
- 1-1 ¼ kg/ 3 lb - One large chicken
- 5 tbsp - oil
- 3 cups – sliced onions
- 1/2 cup curry leaves
- 2 cups minced tomatoes,
- 1 cup finely chopped coriander leaves
- 2 pieces of ginger
- 10 flakes – garlic
- 3/4 tsp – mustard seeds
- 1 tsp - cumin seeds
- 1 tsp - black peppercorn
- 1 tbsp chilli powder
- 3 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/4 cup water
- 1/2 cup grated fresh coconut
- 2 tbsp poppy seeds/khus-khus
- Salt as per taste
Direction to cook Harrisons’ famous masala chicken recipe :
1 .Grind into a fine paste two pieces of ginger, 10 flakes garlic, three fourth tsp mustard seeds, one tsp cumin seeds, one tsp black peppercorn.
2. Mix together and grind into a paste, one tbsp chilli powder, three tbsp coriander powder, half tsp turmeric powder, quarter cup water
3. Grind into a fine paste half cup grated fresh coconut, two tbsp poppy seeds/khus-khus, soaked in half a cup of hot water for 10 minutes.
4 .Clean and wash the chicken 3 to 4 times and drain.
5. Heat oil in a pressure cooker. Fry onions till they turn golden brown. Add curry leaves and salt, mix in the ginger-garlic spice paste and fry for three minutes. Add chilli-coriander-turmeric powder paste, mix thoroughly and add the chicken pieces. Fry for five minutes.
6. Add tomatoes and fry for another five minutes with one and a half cups of water and cook for about 10-15 minutes. When the chicken is tender, mix in the coconut-poppy seed paste and cook over medium heat for five minutes.
7. Finally, add coriander leaves, mix well and remove from heat. Serve hot.
