Today I thought of making chicken all from scratch. So I made ground masala, chicken stock all from scratch, even I cut a whole chicken. I was really tiring job, Shoj usually does this cutting work for me or we buy the whole cut up chicken, but this time I wanted to do all by myself, I bet you it was worth the effort. :-)
Ingredients:
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1 whole Chicken (cut into medium size pieces, keep the skin, wings and neck portion for the stock)
(Note: Keeping the neck, skin and the wings is optional, if at all you wish to make a stock out of it, else you can use store bought or just water)
For Stock:
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Parts of Chicken, not used in the curry (like neck, skin and wings etc.,)
1 carrot peeled and chopped to cubes
1 bunch of Cilantro
1 Bay Leaf
1 Cinnamon stick
3-4 Cloves
10 whole Black Peppercorns
1 whole Onion quartered
3-4 whole Garlic cloves
Salt and Pepper to taste
For Chicken Masala:
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1 Chicken medium size pieces (around 1-2 lbs)
1 Bay Leaf
1 big Red Onion chopped and ground to paste
2 Tomatoes chopped and pureed
1 tsp Turmeric powder
1 sprig Curry leaves
2 tbsp Ginger-Garlic Paste
1 tsp Red Chili powder
2 tsp Coriander powder
Salt to taste
1 tsp Oil
For Grinding:
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1 tbsp Khus Khus soaked in warm water for about 1 hr
2-3 Green Cardamom
4-5 Cloves
10 Whole Black Peppercorns
4-5 Dry Red Chilies
1 tsp Cumin seeds
1/2 tsp Fennel Seeds
1/2 inch stick Cinnamon
Method:
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Stock:
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1. Add the ingredients in a heavy bottom sauce pan and add enough water about 1 cup and boil this and bring it to medium heat and boil it around 30 mins.
2. Strain the liquid and discard the rest of the meat and the vegetables.
3. Store the stock separately.
Ground Masala:
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1. In a pan dry roast all the ingredients from the griding section separately except the khus khus and cool them in a plate.
2. Now add all of the dry roasted spices to a mixer or spice grinder and powder it to fine, finally add the khus khus with the water and ground it to a paste.
Chicken Masala:
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1. In a heavy bottom pan, add oil and when it's medium hot add the ginger garlic paste, saute it until it turns golden brown.
2. Add the onion paste, saute it until it turns slight brown.
3. Now add the ground masala and saute it until the oil floats up.
4. Now add the curry leaves and tomatoes and cover and cook until the tomatoes are cooked.
5. Now add the salt, chili powder, coriander powder and turmeric powder and saute it again for about 2-3 mins.
6. Now add the chicken and increase the flame to high and saute it for about 5 mins keep stirring.
7. When the chicken starts to leave the water, add the chicken stock and reduce the flame to medium and cover and cook until the chicken is 3/4 cooked for about 20-25 mins.
8. Now open the lid and cook again on medium high water or until the gravy has less water and it's comes to a thick gravy consistency.
9. Now garnish with cilantro and serve hot with roti or rice or any mixed rice.
