Spicy Chicken Masala

I started cooking chicken and fish at home after I had Ariv. My husband was a vegetarian till then so I did not have all the motivation to cook two dishes for a meal. I ate chicken or fish when we went out to restaurants. I had heard a lot about halal chicken from my friends and wanted to try making it sometime.

Ingredients:

12 leg pieces Halal chicken

1/2 quart yogurt

1.5 tbsp turmeric powder

1.5 tbsp chilli powder

3/4 packet Shaan chicken curry masala

7-8 cloves garlic

5-6 green chillies

1/2 inch ginger

4 Onions

4 tbsp grated cocunut

Handful Mint leaves

Handful Cilantro leaves

Salt to taste

1 Lemon

Method:

1. Wash chicken thoroughly.

2. Blend garlic ginger, mint, cilantro, green chillies in a blender.

3. Marinade chicken with yogurt, turmeric powder, chilli powder, shaan chicken curry masala, mint-cilantro-garlic-ginger-green chilli paste. Mix well.

Set aside for couple hours.

4. Pour 2 tbsp oil in a pan and saute small cut onions on medium-high heat till they turn golden brown. Add the onions to blender.

5. Saute grated coconut for 10 minutes or till it turns brown. Add to the blender and blend with onions till it form a homogenous paste.

6. Now pour 2 tbsp oil in a pan and saute chicken on medium-high heat till it turns brown for about 15-20 minutes.

7. Add the onion & coconut puree and some water (if needed) and cover with a lid. Let it cook for about 15 minutes on low-medium heat.

8. Turn off heat and let stand for 10-15 minutes.

9. Garnish with cilantro leaves and lemon juice. Serve hot with rice or rotis.