Fried Chicken Masala

Fried Chicken Masala
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INGREDIENTS
For marination

1 kg Chicken
1 tablespoon Curd
1 teaspoon Lime juice
1/2 teaspoon Chilli powder
1/4 teaspoon Turmeric powder
1 tablespoon Chickpea flour (Besan)
Tandoori colour  a pinch( optional)
Salt to taste
For the Masala

1 teaspoon Cumin seeds
3 Large Onions thinly sliced
1/4 cup fried onion
2 Tomatoes thinly sliced
2 Tablespoons Coconut powder  (mixed with 2 tablespoons of water)
1 tablespoon Chicken masala
1/4 teaspoon Turmeric powder
2 tablespoons Ginger- garlic paste
1 teaspoon Fennel paste
2 tablespoons Tomato sauce
1 teaspoon Kasoori methi (Dried fenugreek leaves)
1/4 cup Chopped coriander leaves
3 tablespoons Oil   (+ for deep frying)
STEPS
Marinate the chicken with the 'ingredients for marination' and keep aside for at least half an hour.
In a pan, heat oil and deep fry the chicken till golden brown. Drain and keep on an absorbent paper.
In another pan, heat 3 tablespoons of oil. Add the cumin. When it starts spluttering, add the onion, ginger-garlic paste and saute till wilted. Add the tomatoes, turmeric, chicken masala and saunf and mix well. Cover and cook for a few minutes. Add the coconut milk, kasoori methi, tomato sauce and fried chicken and mix well. Cover and cook for a few minutes till all the masalas are well blended with the chicken. Add the chopped coriander leaves, toss and cover. Let it cook for another 2 minutes. Switch off the heat. Transfer to a serving dish and garnish with fried onions and chopped coriander leaves.
Note:

You could use 2 table spoons of coconut milk instead of coconut powder and water mix.


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