Ammi’s Masaledaar Chicken

This recipe is a gift from Mr. Parveez…yupp!! You read it right. My blunder savior, my better half and I have a pact, according to which I never try cooking what he makes and vice versa. But this recipe was simple yet delicious that he had to share the recipe since it had to be made every other day in the house.

This recipe was invented by my husband, Muyeen. During his bachelor and happy days, he would do a lot of food experiments. This dish was one of those and the name comes after my mother in law’s home made masala that she invented for her famous daal.

This recipe is crowd pleaser and the flavors are so simple, yet so easy to impress a top class chef. For making this dish in more varieties, contact me.

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Ammi's masaledaar chicken

Spicy Chicken Kebabs cooked in with our family recipe

Votes: 1
Rating: 5
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Cuisine

Indian

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

10 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 LB Chicken [with bones] cut to small pieces
• 1/2 tsp Red chili powder
• 2 no. Onion roughly chopped
• 5 no. Green chilies keep whole, tails chopped off
• 1/4 tsp Turmeric Powder
• 1/2 + 1/4 tsp Ammi's masala
• 1 TBLSP Ginger garlic paste
• 2 cups rose water
• 4 no. Dry red chilies
• 1/2 tsp Cumin seeds
• 10-12 no. curry leaves
• 1 cup Coriander leaves
• 2 TBLSP olive oil

Cuisine Indian Prep Time 10 minutes Cook Time 20 minutes Passive Time 10 minutes Servings people MetricUS Imperial Ingredients 1 LB Chicken [with bones] cut to small pieces 1/2 tsp Red chili powder 2 no. Onion roughly chopped 5 no. Green chilies keep whole, tails chopped off 1/4 tsp Turmeric Powder 1/2 + 1/4 tsp Ammi's masala 1 TBLSP Ginger garlic paste 2 cups rose water 4 no. Dry red chilies 1/2 tsp Cumin seeds 10-12 no. curry leaves 1 cup Coriander leaves 2 TBLSP olive oil

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. 1. Take chicken and onions with green chillies in a pan.

   
2. 2. Add water, along with salt, red chili powder, turmeric powder and ½ tsp of ammi’s masala

   
3. 3. Also add Ginger garlic paste.

   
4. Let it boil till the chicken is tender.

   
5. 4. Now in another pan, take oil and add cumin seeds.

   
6. Add Red chilies and curry leaves too.

   
7. 5. Now add the boiled chicken.

   
8. Add a handful of coriander leaves too.

   
9. 6. At this point you can check the salt and also add a little more of ammi's masala, 1/4 tsp, if you like the taste, I usually do.

   
10. 7. Let the water dry up as much as you desire.

    

Recipe Notes

If serving with dal chawal, as this on the side, I let it be dry ...whereas, while serving with roti, I let it have a little thick gravy. ENJOY!!!