After a month of eating all the amazing food, Zac needed to learn a few of the delicious recipes. Devena and Sita helped teach Zac how to make the Chicken Masala which was one of our favorites. Can’t wait to make a huge pot of this for a party when we get back! The photos are cool, but you can’t really see how it’s done, so here’s a brief rundown of the recipe. Also, the photos are for a recipe for 2 chickens. I’ve tried to indicate the recipe below for 1 chicken.
In a large wok, saute a whole chicken (chopped into pieces) in a few tablespoons of oil (we used soya). Turning occaisionally. This will take about 15 or 20 minutes, you can do the other stuff.
In a pot, heat about 2 tablespoons of oil and add in a mixture of:
2 pinches of Cumin seeds, 5 or 6 black pepper corns, 2 or 3 whole green or black cardamom, a few cloves, one or two dried chili peppers, and 2 pinches of mustard seeds. (This mixture is usually already stored somewhere as it is the basis of many recipies) In my lesson, this mix was referred to as Asafotula, but I think I heard it wrong. Maybe Devena will email me with a correction.
Cook the Asafotula in the oil until the cumin seeds turn brown. and then add 1 small chopped onion and continue to cook. (Stirring occaisionally)
In a blender, blend 1 chopped onion, 2 or 3 cloves of garlic, about an inch of chopped ginger and enough water to make it mush (about 1/4 cup). When this is ready, add it into the pot with other spices. This will need to cook for a while, maybe 5 or 10 minutes. Check on the chicken, if it’s cooked, turn the heat off.
In a bowl, mix together a cup of plain yogurt, 1 tsp of corriander powder, 1 tsp of turmeric, and a 1/2 tsp of powdered chili peppers. Add this to the pot and cook for 5-10 minutes. If there’s a lot of people eating you can add a bunch of pureed tomatoes to make the sauce go further (it’s tasty too).
Then it all comes together in the wok! Add the sauce from the pot in with the chicken and stir to cover all the chicken. Turn the heat back on and cook the sauce with the chicken for 5-10 more minutes. Add fresh chopped corriander just before serving and serve with hot rice, roti or nan and any other vegetable dishes.