Chicken Curry Masala

Masala, a unique mixed spices of Indian. It is a complex and classic aroma. If you drink the Indian tea "Chai", you will smell the strong odor of Masala.

Serve: 4 persons

Ingredients:
 
3 chicken breasts, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chili powder
half tsp turmeric powder
salt to taste

6 cashew nuts
4 tbsp milk

5cm piece cinnamon stick
10 curry leaves
3 cloves

4 tbsp olive oil
2 onions finely chopped
1 large tomato finely chopped
2 tsp fresh ginger minced
2 tsp garlic minced
1 tsp coriander powder
half tsp black pepper powder (adjust to suit your spice level)
half tsp cumin powder
2 tomatoes chopped

masala
coriander leaves for garnish

Directions:
- Mix chicken breasts in chili powder, turmeric powder, curds and salt for 20 minutes.
- While dipping the chicken, make a paste of cashew nuts and milk. Then keep aside.
- Dry roast the cinnamon, cloves and curry leaves for 1 minute and make a powder of them. Keep aside.
- Heat 1.5 tbsp of olive oil in a cooking vessel.
- Add the onions and saute it until its color turn to pink.
- Add fresh ginger and garlic paste and saute further for another 3 minutes on medium heat.
- Add coriander powder, cumin powder, black pepper powder. Mix all well and fry for another minute.
- Add the tomatoes and let it cook for 4 minutes.
- Combine well and cook till oil separates.
- Turn off heat. Let it cool.
- Grind the cooked masala. Keep aside this masala paste.
- Heat 1.5 tbsp olive oil in a cooking vessel and add the dipped chicken and cook on high flame for 5 minutes, reduce heat and cook covered for another 5 minutes.
- Add the ground masala paste, cashew nut paste and ground powder of cinnamon, cloves and curry leaves and combine well.
- Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
- Garnish with fresh coriander leaves.

Butter Chicken

Photo: Sun-Sentinel
Ingredients

• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Directions

1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Vermicelli Grilled Chicken

600 g Chicken fillet, thinly sliced
1 kg Dried rice vermicelli
100 g Peanuts (groundnuts), roasted and crushed
Mixed fish sauce

Marinade
2 stalks Lemon grass, bulbous portions only, finely chopped
1 teaspoon Garlic, finely chopped
1/4 teaspoon Ground white pepper
1 teaspoon Sugar
1 tablespoon Fish sauce
1 Chicken seasoning powder
1 Red chili, finely chopped

Garnishing
1 tablespoon Pickled carrot and radish
2-3 sprigs Thai basil leaves
100 g Bean sprouts
75 g Lettuce, julienned
1 Cucumber, julienned

Combine marinade ingredients and marinate pork for 5 minutes. Soak rice vermicelli in cold water for 20 minutes then place into boiling water and cook for 5 minutes. Rinse under cold water, drain and set aside. Grill chicken in medium charcoal flame until golden brown. To serve, divide garnish equally into 6 serving bowls. Top with rice vermicelli and grilled chicken. Sprinkle with peanuts and mixed fish sauce. Toss well before eating.