Sunday, February 1, 2015

Hasselback chicken in Tomato curry


Flat chicken breast: 300 gm
For the marination:

Ginger-garlic paste: 4 tsp.
Salt to taste
Coriander powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Mango powder: 1/2 tsp.
Fenugreek powder: 1/2 tsp.
Mint powder: 1/2 tsp.
Poppy seeds: 1/2 tsp.
Lemon juice: 2 tsp.

For the curry:

Cooking oil: 2 tsp.
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/4 tsp.
White peppercorns: 1/2 tsp.
Onion (chopped): 1
Tomato (chopped): 1
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Yoghurt: 1/2 cup

  1. Wash and clean the chicken breast and carefully make slits in the flat chicken, making sure you don't cut it through all the way. The bottom portion must remain intact.
  2. Make a paste of all the ingredients under marination: ginger-garlic paste, salt, coriander powder, garam masala, mango powder, fenugreek powder, mint powder, poppy seeds and lemon juice. Carefully marinate the chicken with slits in this paste and also stuff the marinade in the slits. Cover and keep this in fridge for 4-6 hours, but 2 hours minimum.
  3. Remove from the fridge and wrap the complete chicken with marinade in an aluminium foil from all sides. Keep this packet in the preheated oven and bake for 30 minutes at 150 degrees.
  4. By this time we will prepare the curry. Heat oil and splutter mustard seeds, fenugreek seeds and peppercorns. Add onions and fry until transparent.
  5. Add the tomatoes and green chilli. Add salt and mix, let cook until the tomatoes are soft and mushy. Add red chilli and turmeric and mix well.
  6. Add the yoghurt after 30 seconds and mix everything. Add about half a cup of water and mix well. Cover and let cook on medium flame for about 10 minutes. 
  7. By this time, the chicken will be baked. Remove from oven and carefully remove from the aluminium foil. The juices will run clear in the foil. Discard that and now add the baked chicken to the curry. Carefully mix everything well and cook for another 5 minutes. Remove from flame and serve.

Disclaimer: This is an original recipe of the author. The recipe and the pictures may not be copied in any form without the author's permission.

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