CHICKEN MASALA WITH JEERA RICE

CHICKEN MASALA

Ingredients

1. Chicken pieces – 500gms
2. Onion paste – 1 cup (2 medium sized)
3. Tomato puree – ¾ cup
4. Ginger garlic paste – 2 tsp
5. Curd – 2 tbsp
6. Bay leaf -1
7. Fennel seeds – 1tsp
8. Jeera – 1 tsp
9. Cinnamon – 1 small piece
10. Cardamom -2 crushed
11. Meat masala – 2 tbsp
12. Red Kashmiri chilly powder – 2 tbsp
13. Coriander powder – 2 tsp
14. Turmeric powder – 1 tsp
15. Oil/ghee – 3 tbsp
16. Hot water – 2 cups

Method

1. Clean and wash the chicken pieces and keep aside.
2. Heat oil/ghee in a pan add jeera, fennel, cardamom, bay leaf and cinnamon, sauté well, then add ginger- garlic paste, sauté , add onion paste, sauté till onion turn light brown colour.
3. To the above add  chilly, coriander, turmeric and masala powders, sauté till raw smell goes, then add tomato puree and curd, sauté until oil comes up.
4. Then add 2 cups of hot water and salt, mix well, bring to boil in medium flame, then add chicken pieces and continue cooking till it become sot and tender. When the gravy starts to thicken turn off the stove.
5. SERVE HOT WITH JEERA RICE.

JEERA RICE

Ingredients

1. Basmati rice – 1 cup
2. Water – 2cups
3. Jeera - 2tsp
4. Ghee – ¼ cup
5. Salt

Method

1. Wash the rice well and keep aside to soak for 15 mins.
2. Heat ghee in a heavy bottom pan,  add jeera and sauté in medium flame until  jeera gets roasted and begin to smell good,  then add drained  rice and fry for 2-3 mins stirring gently so that rice grains will not break.
3. Then add water and required salt, cover and cook in medium flame until all the water is absorbed and the jeera rice is fully cooked .You can sprinkle more ghee if you want.
4. SERVE HOT WITH CHICKEN OR DAL CURRY