Murgh Shakootee
Spicy chicken in rich sauce (East India)
2 lbs                        Skinless Chicken 去皮雞肉
1                         Red chili soaked in hot water for 10 minute紅椒
1tbsp                Coriander seed powder 莞茜粉
1 1/2 tsp                Cumin seed powder小茴香粉
1/2 tsp                Fenugreek seeds 葫蘆巴粉
6        Whole peppercorns 原粒胡椒
1/2 cup                Coconut finely grated 椰絲
1 1/2 cup                Chopped onion 切碎洋葱
1 tsp                Turmeric powder 黃薑粉
2                        Small green cardamom 小豆□
2                        Cloves 丁香
1/2 tsp                Cinnamon powder 肉桂粉
1/2 cup                Refine oil 油
2 1/2 tsp                Garlic paste 蒜蓉
2 1/2 tsp                Ginger paste 薑蓉
1 cup                 Chopped tomatoes 蕃茄
2 tsp                Red cayenne (chili) pepper powder 紅椒粉
2 tsp                 Lemon juice 檸檬汁
2 tbsp                Meat Masala for marinade
                        Salt to taste 鹽適量

Method

1        Cut chicken into pieces, marinade in meat masala for1 hour.
2        Dry roast each ingredient for the spice separately in oil until brown. Blend to form a smooth paste add water if require.
3        Heat oil in a heavy pan. When hot add the spice paste, garlic paste and ginger paste. Fry, stirring until oil start to from masala. Add tomatoes.
4        Add chicken piece with salt. Stir to mix well. Add water and cook covered until chicken become tender. Add lemon juice and mix well. The gravy should be thick and dark in color.



用meat masala醃雞肉一小時
中火
用油爆紅椒
再爆(半份)洋蔥
加入所有香料(中火)
加入椰絲炒香 (大火)
打碎成醬 (A)

用油爆另一半份洋蔥至金黃色加，蒜蓉，薑蓉，(A) 炒到出油，
加蕃茄，放入已用meat masala醃過雞肉，鹽，炒乾。
加水煮熟
加檸檬汁攪混
上碟