Chicken stewed in masala sauce

Chicken stewed in masala sauce – a detailed recipe cooking. Photo Chicken stewed in masala sauce Time: 50 мин. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

  • 1.4 kg chicken legs
  • 1 piece peeled ginger (2.5 cm.)
  • 4 peeled garlic cloves
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp dried chili flakes
  • 4 tbsp. l ground almonds, plus 3/4 tbsp. toasted almonds plates for decoration
  • 1/2 tbsp. water
  • 5 crushed cardamom fruits
  • 1 cinnamon stick broken in half
  • 2 bay leaves
  • 4 clove buds
  • 1/4 Art. vegetable oil
  • 2 finely chopped onion heads
  • 1 tbsp. greek yogurt
  • 1 tbsp. chicken broth
  • 1/2 tbsp. fat cream
  • 1/2 tbsp. raisins
  • 1 tsp spice mixes Garam Masala
  • 1 tbsp. l Sahara

Recipes with similar ingredients: chicken drumsticks, ginger root, onions, garlic, yogurt, cream, garam masala, cumin, coriander, red pepper flakes, cardamom, cinnamon, bay leaf, cloves, raisins, almonds

Recipe preparation:

  1. Put ginger in a food processor or mortar and pestle, garlic, cumin, coriander, chili and beat until pasta. Add ground almonds and water, then whisk again.
  2. In a large saucepan, heat the oil and put the chicken pieces (in batches so that they rather fry than stew) and cook them so that they are fried on both sides, then shift to dish. Add spices and mix them with butter. Lay the bow and fry it until it is soft and lightly browned, but keep the heat small and mix often so that the onion does not stuck. Pour in chopped pasta and fry evenly until all won’t start to brown. Add yogurt (half a glass), stirring to make a sauce, then add the broth, cream and raisins.
  3. Put the fried chicken back in the pan with the juice, which gathered under it, and sprinkle with spices Garam masala, sugar and salt to taste. Cover and cook over low heat 20 min., trying to make sure that the meat is ready. At this stage i I prefer to remove the pan from the fire, spread the chicken over serving bowls, sprinkled with almond slices, and rather try it out. The rest of the contents of the pan can be kept in refrigerator until next time.

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