If you are a tangy lover,then you are in the correct page on web..I have tried this recipe many times at home..and all the time this recipe is a hit one..
For a particular period of months, in my life i carved for tangyness to soothe my taste buds and tummy..during that period I started liking,the tangy taste ...and it was long back I searched this chicken masala recipe,I found this recipe from my co blogger..
But Sorry I don't remember the blog name.. But it had good collection of non-veg recipes.. And i have made few changes from the original. Rk loves the distinctive sour taste of lemon,so this recipe is a great combination of curd,tomato and lemon...
Chicken - 1/4 kg(2 thigh piece&2 leg piece)
Onion - 1
Tomato - 1/2 (of big sized)
Ginger Garlic paste - 1&1/2 tbs
Chilly powder - 1/2 tsp
Coriander powder - 1/3 tsp
Lemon juice - 1/2 tbs(juice from 1/2 lemon)
Coriander chopped - few
For Marinade :
Thick Curd - 3 tbs
Turmeric powder - 1/4 tsp
To Temper :
Olive oil - 1&1/2 tbs
Bay leaf - 2(small piece)
Star anise - 1
Clove - 2
Green chilly - 4(slit)
Marinade the chicken pieces with curd and turmeric, set aside for at least 15 mins
Take a deep kadai add in olive oil,bay leaf,star anise,clove and green chilly saute for 2 mins.Then add onion, ginger garlic paste and saute till the raw smell of ginger garlic leaves.
Then add the marinade chicken with tomato and saute till the chicken turns half white,then add chilly,and coriander powder saute well till oil leaves out of the masala.
Add 1 cup of water or little less,close the kadai and allow the chicken to cook well, and saute in the middle and leave it till the water gets absorbed completely.
Then finally add in lemon juice and chopped coriander and saute for 3 min.And Tangiest chicken is ready to serve.
Make sure you marinade the chicken, this makes chicken soft and curd gives a creamy texture to masala.
Adjust the spiciness to your taste.. the spice i have added is less for the tangyness so adjust to your taste.
You can replace olive oil with any cooking oil.