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Chicken Masala

STEPS OF COOKING

  1. Heat 1 cup oil/ghee (175ml), fry 3 medium onions (300g, finely sliced) until light golden, remove and crush. Can also use 60g fried onion (1/2 cup) instead.
  2. In the same oil add 1 kg chicken (2.2lbs, small portions), 1 ½ cups of plain yogurt (300g, whipped) and 1 packet Shan Chicken Masala Mix (mixed in ½ cup water). Cover and cook on low heat for 20-30 minutes.
  3. Add 2 tbsp julienne ginger and ½ -2 cups water for gravy. Cover and cook on low heat for 5 minutes.
  4. Stir-in crushed onions. Cover and cook on low heat for 5 minutes.
  5. Remove excessive oil before serving.


HOW TO FRY ONIONS

In a small deep pan heat oil and add sliced onions. Stir fry on high heat until onions turn transparent. Reduce heat to low and continue frying until onions are light golden. Stir constantly. Remove fried onions from oil and spread on absorbent paper. Allow to cool and when crisp, crush it coarsely with a rolling pin. Do not grind it into paste. Use the same oil for cooking.


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