Malsala chicken, how do you make?!
OVEN BAKED MASALA CHICKEN:
Ingredients:
10-12 pieces of skinless bone in chicken (legs and thighs work best)
2 medium onions, thinly sliced
2 large garlic cloves, finely minced
1” piece of ginger, peeled and finely minced
3-4 small Thai green chilies, slit in half lengthwise
2 medium tomatoes, finely chopped
? cup white poppy seeds (khus khus)
? cup sesame seeds
1 stick of cinnamon, broken into smaller pieces
4-5 large cloves
2-3 green cardamom pods, crushed
1 star anise
6-8 black peppercorns
salt to taste
pinch of freshly grated nutmeg
1 tsp turmeric
1 tsp ground coriander powder
1 tsp ground cumin powder
1 tsp garam masala
? tsp red chili powder, to taste
2-3 tbsp tomato paste
2-3 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
fresh lemon or lime wedges for garnish
METHOD:
Preheat the oven to 350 deg F. In a dry skillet on medium low heat, add the cinnamon, cloves, cardamom pods, star anise, black peppercorns, poppy seeds and sesame seeds. Gently toast until slightly brown and fragrant. Quickly remove from the heat, let cool and using a spice grinder or clean coffee mill grind into a fine powder. Set aside until needed.
In a large deep oven proof skillet on medium high heat, add 2 tbsp of the oil. Add the onions, garlic, ginger and green chilies. Sauté until golden brown (about 6-8 minutes). Add the salt, ground spices, as well as, the rest of the spices (turmeric, ground coriander powder, ground cumin powder, garam masala, red chili powder and freshly grated nutmeg). Mix well to combine all of the spices and stir fry for a few minutes. Add the chopped tomatoes and a little oil if needed. Stir well to combine and then add the tomato paste and a little water (? a cup or so). Cook for a few minutes and then add the chicken pieces. Mix well to thoroughly combine all of the ingredients. Sauté for a few minutes, cover with aluminum foil and place in the oven on the center rack. If you do not have an oven proof skillet, simply transfer the chicken and the onion masala mixture to a large deep baking dish or casserole. Cook for 8-10 minutes until the chicken is fully cooked through but still juicy and moist. Transfer to a large serving platter, garnish with freshly chopped cilantro leaves and lemon/lime wedges. Serve with warm rotis and Basmati rice.
Answers: or do you mean Masala Chicken (Indian)?
OVEN BAKED MASALA CHICKEN:
Ingredients:
10-12 pieces of skinless bone in chicken (legs and thighs work best)
2 medium onions, thinly sliced
2 large garlic cloves, finely minced
1” piece of ginger, peeled and finely minced
3-4 small Thai green chilies, slit in half lengthwise
2 medium tomatoes, finely chopped
? cup white poppy seeds (khus khus)
? cup sesame seeds
1 stick of cinnamon, broken into smaller pieces
4-5 large cloves
2-3 green cardamom pods, crushed
1 star anise
6-8 black peppercorns
salt to taste
pinch of freshly grated nutmeg
1 tsp turmeric
1 tsp ground coriander powder
1 tsp ground cumin powder
1 tsp garam masala
? tsp red chili powder, to taste
2-3 tbsp tomato paste
2-3 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
fresh lemon or lime wedges for garnish
METHOD:
Preheat the oven to 350 deg F. In a dry skillet on medium low heat, add the cinnamon, cloves, cardamom pods, star anise, black peppercorns, poppy seeds and sesame seeds. Gently toast until slightly brown and fragrant. Quickly remove from the heat, let cool and using a spice grinder or clean coffee mill grind into a fine powder. Set aside until needed.
In a large deep oven proof skillet on medium high heat, add 2 tbsp of the oil. Add the onions, garlic, ginger and green chilies. Sauté until golden brown (about 6-8 minutes). Add the salt, ground spices, as well as, the rest of the spices (turmeric, ground coriander powder, ground cumin powder, garam masala, red chili powder and freshly grated nutmeg). Mix well to combine all of the spices and stir fry for a few minutes. Add the chopped tomatoes and a little oil if needed. Stir well to combine and then add the tomato paste and a little water (? a cup or so). Cook for a few minutes and then add the chicken pieces. Mix well to thoroughly combine all of the ingredients. Sauté for a few minutes, cover with aluminum foil and place in the oven on the center rack. If you do not have an oven proof skillet, simply transfer the chicken and the onion masala mixture to a large deep baking dish or casserole. Cook for 8-10 minutes until the chicken is fully cooked through but still juicy and moist. Transfer to a large serving platter, garnish with freshly chopped cilantro leaves and lemon/lime wedges. Serve with warm rotis and Basmati rice.
I wish I knew, tasty tasty.
If you mean Marsala Chicken then....
Slice chicken into medallions, toss into flour, saute with olive oil, garlic, shallots, mushrooms and Marsala Wine and serve over pasta. Garnish with green onion or parsley.
Marsala Chicken
4 servings
INGREDIENTS
30 g all-purpose flour for coating
3 g salt
0.5 g ground black pepper
0.8 g dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
55 g butter
60 ml olive oil
70 g sliced mushrooms
120 ml Marsala wine
DIRECTIONS
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.