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We hope you got insight from reading it, now let’s go back to manglorean chicken masala recipe. You can have manglorean chicken masala using 25 ingredients and 16 steps. Here is how you achieve that.
The ingredients needed to cook Manglorean Chicken Masala:
- Provide 1 kg Chicken with bone
- Prepare 1 1/2 cup Fresh Grated Coconut (approx 1/2 coconut)
- Use For The Marinade
- Provide 1 cup Finely Chopped Tomatoes
- Get 3 tbsp Ginger Garlic Paste
- Get 3 Green Chillies Ground to a paste
- Provide 1/4 cup Fresh Coriander Leaves Ground to a paste
- Take 1 tsp Turmeric Powder
- Prepare 1 tsp Kashmiri Red Chilli Powder
- You need 1 1/2 tsp Salt
- Get To Be Roasted
- Prepare 10 tsp Coriander Seeds
- Get 8 Cloves
- Provide 8 Green Cardamoms
- Prepare 8 Cinnamon Stick 1″ each
- Get 1/4 tsp Fenugreek Seeds
- You need 8 Black Peppercorns
- Take 10-12 Bedgi Dry Red Chillies Deseeded To be adjusted
- Prepare For The Tempering
- Prepare 1/2 cup Oil
- Use 1 tsp Mustard Seeds
- Get 1/2 tsp Cumin Seeds
- Prepare 1/4 tsp Asafoetida
- Take 2 sprigs Curry Leaves
- Prepare 1 1/4 cup Grated Onions
Instructions to make Manglorean Chicken Masala:
- To make Mangalore Chicken Masala, clean and wash the chicken pieces thoroughly and set aside to drain.
- Cut them into medium sizes and marinate with the ginger garlic and green chilli and coriander paste, turmeric and red chilli powder, salt and the chopped tomatoes. Set aside for about half an hour.
- Heat a kadhai and dry roast separately, each ingredient mentioned for roasting. Cool and grind them to a fine powder in the mixer grinder.
- Cook the marinated chicken with the lid on, adding about a cup of water to it.
- When the chicken is almost cooked, add the ground roasted spice powder and mix well.
- In the meantime grate the onions and set aside.
- Heat a pan and add oil to it. When it heats up, add the mustard seeds.
- As soon as they splutter add the cumin seeds and asafoetida.
- Add the grated onions and saute. Now add the curry leaves and saute further till the onions are well cooked.
- When the chicken is cooked, add the entire mixture to the sauteed onions and mix.
- Add salt to taste and bring to a boil on high flame stirring occasionally.
- Grind the grated coconut for a pulse or two using a very tiny amount of water, if required.
- Add this to the cooked chicken and mix well. Check seasoning and again bring to a boil. Keep the gravy thick and slightly dry.
- Add some of the chopped coriander and mix. Simmer on low heat for few minutes.
- Switch off the flame and garnish with chopped coriander leaves.
- Serve the delicious Mangalore Chicken Masala with some hot phulkas and steamed rice.
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