Anglo-Indian Cookery--A Selection of Well-known Dishes by Errol Anderson

Author:Errol Anderson [Anderson, Errol]
Language: eng
Format: epub
ISBN: 9781786237316
Publisher: Grosvenor House Publishing
Published: 2016-03-16T16:00:00+00:00

Spicy Chicken Fry

Cook’s Tip

Broil and grind the spices to give this dish more fragrance and a great taste.

Tandoori Masala Fry

Cooked tandoori chicken pieces finished with fennel seeds. A mouth-watering, aromatic and delicious dish.

15 minutes to prepare, 30 minutes marinade time, Oven 40 minutes, 30 minutes cooking time

Serves 6-8

Ingredients

1 kg chicken breast fillets

3 tbsp oil

2 tbsp yogurt

2 tsp tandoori curry paste

2 medium onions, finely chopped

1 tsp fresh ginger root, crushed

6 tsp fresh garlic, crushed

1 tsp chilli powder

3 tsp tandoori powder

200g canned tomatoes

1 tsp salt

2 tsp fennel seeds (pounded)

Method

1 Mix the chicken with yogurt, tandoori curry paste and marinate for 30 minutes.

2 Place the marinade in a baking tray and bake for forty minutes at gas mark 6, turning the chicken pieces every ten minutes until done. Once cooked, cut the chicken in small cubes and keep aside.

3 Heat the oil in a medium size saucepan, add the onions and cook until golden brown.

Add the ginger, garlic and stir for a minute.

4 Then add chilli powder, tandoori powder and mix well for a further minute. Now add the tomatoes and stir.

5 Add the chicken pieces and sprinkle the salt over the chicken pieces.

6 Add the fennel seeds and stir well.

7 Cover and cook on low heat for four minutes. Open and dry for two minutes and the tandoori masala fry should be ready.

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