Happy Cooking: Murg Massalam....Indian Masala

I have for this dish selected Chicken Wings. There is a reason, this is a succulent part of the bird and it adds to the overall taste of the dish.

You may use other portions or if need be use the whole bird, for the dish. Remember you have to increase the other ingredients proportionally.

For the illustrated dish you will require the following for TWO servings:

1. Chicken Wings ........06 t0 08.

2. Onions, diced very fine.......02 cups.

3. Tomato diced fine................1/2 cup.

4. Fresh Green Chili, diced......o2.

5. Fresh Coriander...................02 Tps.

6. Ginger Garlic paste..............01 Tps.

7. Chicken Masala(branded)...01+ 1/2 tps.

8. Red Chili powder................01 tps or as reqd.

9. Turmeric..............................01 tps.

10. Dry Coriander powder.......01+1/2 tps.

11. Green Cardamom................03 crushed whole.

12. Cloves....................................01

13. Cinnamon..............................1"

14. Salt..................................as per taste.

15. Cooking Oil.....................as per requirement.

Marinate:

Sprinkle ( other than above) on the Chicken, 1/2 tps each of Ginger garlic paste, Chicken masala, red Chili powder, Coriander powder, Turmeric powder and a little Salt. Keep aside for at least 30 minutes.

Method:

a) Place a non stick wok /kadai on medium flame. On Heating, fry the marinated Chicken till slight brown. Remove, and keep aside.

b) Reduce the Oil to just 70 ml. Put in Jeera, Clove, Cinnamon, Crushed Cardamom and fry till light brown. Put in the Ginger Garlic paste and fry till the paste starts to brown.

c) Put in the diced Onion and stir fry to golden brown.

d) Put in all of the other masala except a spoon of Fresh Green Coriander & diced Tomato.

e) Stir fry the mixture sprinkling a little water to avoid burning. When the oils starts to separate, add the fried Chicken and stir fry on high flame till all is blend well and the Chicken is well covered with the masala. Add just enough water as per the required consistency and cover to cook for ONE MINUTE.

f) Remove to serving platter and garnish with Fresh Coriander & diced Tomato.

Serve with hot tawa Phoolka / tandoori Roti / Thin Parantha.