Chicken Marsala (Mangalorean Style)
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Time
prep 0:15
total 1:00
Ingredients
| 2-1/4 lb. | chicken | | 4 tbsp. | curd (plain yogurt) | | 1 tsp. | turmeric powder | | 1 cup | onion, finely chopped | | 1 tsp. | ginger powder | | 1 tsp. | garlic powder | | 2 tsp. | chilli powder | | 2 tsp. | coriander powder | | 1/4 cup | oil | | Salt, to taste |
1 Recipe Reviews
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I always thought that u fry the onions first...then the saffron....? otherwise the saffron may burn causing a bitter taste.
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Instructions
Cut chicken into pieces and marinate with curd and salt and keep aside for an hour. Heat oil and fry turmeric. Add onion and fry till light brown. Then add ginger and garlic mixed in a tbsp of water and stir well. Then add chilli and coriander mixed in 4 tbsps water. Stir well till oil comes out clear. Now add the chicken and sufficient water to make good sauce. Cover and let cook on gentile fire till chicken is done.
Author's Comments
1) Cooking is about a half hour to 45 minutes, depending on size of chicken pieces and level of heat.
2) All of the curd (we used plain yoghurt) curdled (no pun, I think this is how you would describe it). So, we made another batch of sauce, using all of the ingredients except the chicken.
3) This was not hot, just spicy enough. You could probably spice it up with more chilli powder and more garlic, or fresh garlic instead ofpowdered.
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