This recipe has all the aroma of the raw spices. I loved the color, texture & flavor a lot while having the dish. A keeper’s recipe & don’t give this a miss…this is a must must try!
Chicken Peanut Masala
- Chicken- 500 gms
- Ginger paste- 1 tsp
- Garlic paste- 1 tsp
- Skinless roasted peanuts- 1/2 cup
- 3 medium sized onions-finely chopped
- Black peppercorns- 2 tsp
- Cumin seeds- 1 tsp
- Coriander seeds- 1 tsp
- Kashmiri mirch powder- ½ tsp
- Slit green chilies- 8
- Sugar- ½ tsp
- Vegetable oil-2 tsp
- Curry leaves- 4 sprig
In a grinder add peanuts, cumin, coriander and black pepper, blend till a coarse powder forms. Keep aside.
Heat oil in a deep frying pan. Add chopped onion and sauté them till the onions are brown in color, next to add the curry leaves, garlic paste, ginger paste, green chilies & freshly washed chicken pieces. Mix cover & cook for 15 minutes. Stir in between.
In a separate bowl mix 1 cup of cold water with peanut masala & mix with a spoon, try to make this lump free. You can directly cook with the peanut masala but if it is added directly into the cooking food it will form lumps & then it’s become difficult to mash those lumps within the other ingredients(here chicken).
Now add this mixture into the deep frying pan with salt. Mix well. Cover & cook on a low heat till done. The gravy will be thicker, so stir in between to prevent from burning or sticking to the bottom of the pan. Add sugar. Mix & cook for another 3-4 minutes. Remove from heat.
Serve hot with rice, roti or paratha, whatever you like.
Don’t use cumin, coiander or black pepper powder. Use & grind the seeds, then only you can have the actual rich aroma & taste of this dish.
adapted from here.