Wedding Style Chicken Masala
This famous Gujerati wedding dish is particularly popular in Yorkshire wedding halls and a signature Foodiechief dish
- 900 g chicken thigh, cubed; you could use chicken breast, but tends to dry out
- 3 medium onions diced
- 1.5 tsp ginger finely diced
- 3 garlic cloves finely diced
- 1 tsp turmeric (haldi/arad)
- 1 tbsp coriander powder
- 1 tsp cumin powder
- ½ tbsp chilli powder; adjust to taste
- 1 tbsp paprika powder
- 1 tsp tandoori powder
- 1 tin of plum tomatoes pureed
- 2 tsp kasuri methi (dried fenugreek leaves)
- ⅓ tsp garam masala
- salt; to taste
- 6 whole bullet chillies (optional)
- 8 cherry tomatoes; halved
- ½ coriander leaves with stems
- 2 tbsp oil
- Saute the diced onions and 1tsp of kasuri methi in oil until the onions brown on the edges.
- Add the diced garlic and ginger, fry for a minute, being mindful the garlic and ginger does not burn.
- Add cubed chicken thighs, add a teaspoon of turmeric and salt to taste.
- Cook until liquid evaporates and the oil separates.
- Then add the following spices;cumin powder, coriander powder, chilli powder, paprika and tandoori masala.
- Cook for a minute to cook off the raw spices.
- Add the pureed tomato and cook until the oil separates.
- Add chopped coriander including the stems, 1 teaspoon kasuri methi (dried fenugreek leaves) and garam masala to taste.Add cherry tomatoes and bullet chillies to garnish
- Cook for a minute or so and then cover with a lid to allow the tomatoes and chillies to soften.
- Serve hot with chapatti or rice. Chalo kawa!