Chicken Chili Masala

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One side note: I hate when I am posting comments and I get to enter all those silly codes just to prove I AM NOT A ROBOT!

This is another one of our favourite when we go to the neighborhood Pakistani restaurant. The thickly rich and aromatic sauce, succulent pieces of chicken and fresh herb garnish ---simply mouth watering and lip smacking. I wanted to recreate this dish at home and after a few trial and error, I believe I got it just right The restaurant we go to, they serve it with red sauce with chicken tikkas precooked in tandoor, with some sautéed peppers and onions added to the sauce. They call it chicken chili masala Pakistani style! Whatever style it is, the focal point is: the dish is outrageously good. It is a perfect dish for chilly winter weather, with hot n steamy rice or flaky parathas or buttery naans, whichever your preference is.





  It is not regular Hakka style chili chicken. They use regular South Asian spices, tomatoes and lots of fresh ginger, garlic and red chiles. No soy sauce, no corn starch, no gimmick. Pure, simple, true to its roots- pleasure.

Chicken Chili Masala

Ingredients
For chicken:

1-1/2 lb. boneless chicken breast, cubed(Vegetarians can use paneer, tofu I am not sure!)
Salt and pepper to taste
A pinch of red color
1 tbsp each ginger & garlic paste
Juice of 1 big lemon(about 2 tbsp)

How to :

Marinade chicken pieces with the spices and color and lemon juice for about an hour. Overnight is the best.
Roast the chicken in 400° F. oven for about 15 minutes.
Keep aside.

For sauce:

Ingredients

1 cup tomato sauce
2 tbsp tomato paste
1/2 cup water(or as required to adjust the consistency of sauce)
Salt to taste
1 tbsp each of ginger & garlic paste
1-2 green chilies, chopped
1 cinnamon stick
1 bay leaf
8-9 pepper corns
1 big cardamom
A pinch of cardamom powder
1/2 tsp turmeric powder
1 tbsp cumin powder
1 tsp cumin seeds
1/4 cup oil
1 medium onion, diced
1 small green pepper, diced,optional

How to:

While the chicken is being roasted in the oven, prepare sauce by heating up the oil in a sauce pot.
Add cinnamon stick, bay leaf, pepper corns,big cardamom and cumin seeds.
Once the seeds start crackling, fish out the whole spices, add cumin powder, ginger garlic paste, green chilies, turmeric powder, tomato sauce and tomato paste, cook on medium heat till the oil separates.
Add onion and pepper,cook till onion is tender and pepper is crunchy.
Add roasted chicken, cardamom powder and water and stir to coat the chicken pieces with spice mixture.
Simmer on a very low heat for about 15 minutes.
Serve.