Chicken Masala Recipe James Martin Recipes

CHICKEN MASALA

Steps:

• Clean and wash chicken well. Drain completely so no water remains.
• Marinate with ginger garlic paste, turmeric, red chilli powder, salt, yogurt, chicken masala or garam masala.
• Cover & set aside for about 45 mins to 1 hour. It can also be left overnight in the refrigerator.
• Heat oil in a pan or pot. Saute cloves, cinnamon, cardamoms and bay leaf in hot oil for a min. You can also add curry leaves if you have.
• Next add in green chilies and onions. Saute them until the onions turn completely golden.
• Add ginger garlic paste and saute until the raw smell goes off.
• Pour the tomato puree. Then add salt, red chili powder and garam masala as well.
• Saute this very well until the mixture begins to leave the pan.
• At this stage you can also see oil getting separated from the mixture.
• Add marinated chicken and saute for 4 to 5 mins on a medium flame.
• Turn the flame to completely low and cook covered for 5 mins.
• Turn the chicken pieces and mix everything well. Add coriander leaves or mint leaves and give a stir.
• Cover the pan again and continue to cook on a low heat until chicken is completely cooked to soft and tender. Chicken gets cooked in its own moisture, so don't need to add water.
• Add half tsp more garam masala and chilli powder while cooking the tomato puree.
• Add little hot water or coconut milk to make a gravy. Cook until the gravy turns thick.
• Serve hot with steamed rice, roti, sliced onion wedges and lemon.

JAMES MARTIN'S BUTTER CHICKEN

Steps:

• Blend the chilli powder, cumin, garam masala, coriander, 3 garlic cloves, turmeric, cinnamon, ginger and cashews to a fine purée in a food processor. Add half of the lemon juice and blitz once more until smooth. Stir in the yoghurt until well combined.
• Put the chicken breasts in a bowl and pour over the marinade, mixing to coat. Marinate in the fridge for 1 hour.
• Preheat the grill to its highest setting and place an oven shelf in the middle of the oven.
• Transfer the marinated chicken to a grill tray lined with aluminium foil. Grill for 12-15 minutes, until the marinade has browned and the chicken is just cooked through.
• Meanwhile, heat the oil in a frying pan over a medium heat. Add the cinnamon stick and cardamom pods and stir-fry for 1 minute, until fragrant. Add the remaining garlic, chillies and tomatoes and simmer for 4-5 minutes.
• Add the grilled chicken and cook for a further 4-5 minutes, until the sauce has thickened slightly and the chicken is cooked through.
• Whisk in the chilled butter a little at a time, then add the cream and simmer for another 2 minutes. Season, to taste, with salt and freshly ground black pepper. Keep warm.
• Meanwhile, make some chapatis, pile the flour onto a clean work surface and make a well in the centre. Gradually and carefully add 250ml/9fl oz cold water, pulling the flour in from the inner edges of the well to combine, until the mixture comes together as a soft dough. Knead until soft, smooth and elastic.
• Divide the dough into 4 pieces then roll each piece into a ball. Roll out the balls onto a floured work surface to form a flat disc 2-3mm thick.
• Heat a griddle pan or non-stick frying pan over a high heat until very hot. Cook the chapatis one at a time until just charred, about 20 seconds on each side. When the chapati is cooked, bubbles will form at its surface. Brush the cooked chapatis with the melted butter.
• Serve the butter chicken with the chapatis.

CREAMY MASALA CHICKEN

Steps:

• Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
• Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
• Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
• Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.