Hot & Spicy Chicken Masala is my family favorite dish. Whenever I cooked a special rice, this dish was most requested. Hot & Spicy Chicken Masala was little spicy since I have used bird's eye chili in it but this is optional, you may omit if you can't stand the heat but trust me this tiny chili adds a special punch to the dish.
Looks complicated but actually it was easy to prepare. What you need is a blender/food processor to process the ingredients until smooth but I prefer to use my pestle and mortar to do the job.
Make sure to remove the skin and trim the excess fat from the chicken. If possible, blend the spices without water since the juice from tomato will aid the process. Hope you'll enjoy this dish as much as we do!
HOT & SPICY CHICKEN MASALA
Servings : 5-6
500 gram chicken parts cleaned
10 shallot peeled
2 tomato sliced
2 tablespoon chicken curry powder
1 tablespoon chili powder
10 red bird's eye chili
1/4 tsp turmeric powder
1 in cinnamon stick
3 cloves garlic peeled
1 cm ginger peeled
2 limes squeezed for juice
salt to taste
3 tablespoon oil
Marinate cleaned chicken with turmeric, salt and 1 tsp chili powder (taken from 1 tablespoon) for at least 30 minutes.
Blend onion, ginger, garlic, tomato and bird's eye chili in a blender/food processor until it becomes smooth paste.
Heat oil in a deep pot, add in blended ingredients and salt, fry until fragrant.
Add in cinnamon. cloves, cardamom, chicken curry powder and chili powder continue cooking using slow heat until oil floats on top.
Put in chicken pieces and cook until chicken is tender using medium heat, stirring occasionally.
Check for salt, add the lime juice. Once the chicken is fully cooked, it is ready to be served.
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