Kaaram's Banjara Chicken Masala:
To be used when you want a 'masaledaar' ( flavoursomely spicy ) dish.
Vegetarian Dishes : Aloo Masala, Patodi, Soya Masala, Paneer Masala...
Non-Vegetarian Dishes : Banjara Chicken Curry, Mutton Curry, Fish / Seafood Curry, Egg Masala, Meat-based Kababs...
*or just challenge your creative chef skills, this masala works with almost everything.
Signature Recipe For Banjara Chicken
Kaaram Products Used:
Kaaram Turmeric Powder / Haldi Powder
Kaaram Chilli Powder
Kaaram Banjara Chicken Masala
Ingredients:
1 kg Chicken with Bone
2 whole pieces / 30 g of Garlic
50 g Ginger
4-5 pieces / 300 g of Onion
3-4 pieces / 200 g of Tomatoes
60 g Dry Coconut / Khobra
15 g of Khus Khus / Poppy Seeds
1 teaspoon Kaaram Turmeric Powder
2-3 Tablespoons Kaaram’s Banjara Chicken Masala (to taste)
1 Tablespoon Kaaram’s Chilli Powder (Optional. If you want to add a little extra spice to your dish)
1 tablespoon wheat flour
Salt (to taste)
5-6 tablespoons of Groundnut Oil
Coriander to garnish
Method:
Wash the Chicken thoroughly. Chicken with bones adds extra flavour to the dish.
Roast the whole onions over direct flame till dark brown.
Then make a paste of the onion.
Followed by making a paste of ginger and garlic.
Roast the tomatoes over direct flame till dark brown. After that make a paste of the roasted tomatoes.
Roast the dry coconut over direct flame. After it’s roasted, cut into smaller pieces and grind in a food processor / or mortar & pestle (hand-ground ingredients give a nice aroma and juiciness to the dishes ).
Roast the khus khus in a kadhai ( Indian version of wok ) till golden brown. After roasting, grind in a food processor or mortal & pestle.
In a Kadhai, add oil and heat it, and add the garlic paste. Once brown, add the ginger paste followed by the onion paste, once the ginger paste is light brown. After the onion paste turns brown, add the tomato paste. Cover this with a lid. Let this cook till you see the oil separate from the mixture. All this on simmered flame to keep the nutrition and flavours intact.
Add Kaaram’s Turmeric Powder and mix.
Now add the roasted coconut mix and khus khus to the above mixture. Let it cook.
Add Kaaram’s Chilli Powder and Kaaram’s Banjara Chicken Masala. Let it cook for about 5 minutes on low flame.
Now add about ½ glass of water and chicken.
Let it cook for about 5-7 mins on low flame.
Add about 2 glasses of lukewarm water to the chicken and let it cook till the chicken is cooked.
Now mix wheat flour in water to create a paste. Add this paste as well as water to the chicken and cook till you get one boil to the gravy. The water to be added is as per your requirement of thick or thin gravy.
Your chicken is now ready to eat. Garnish with coriander and serve hot.
Cooking Tips
Throughout the cooking process, cook on a low flame. As and when required only, switch to medium flame.
The chicken goes very well with parathas, hathavarychi poli (wheat rotis made like roomali rotis), steamed rice, or Tandoori Rotis/Naans.
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