Topic: Chicken Naga Masala

[Sverige]

Chicken naga masala - 1 good sized portion


3 tbsp oil
1 rounded tsp garlic&ginger paste (50/50)
Quarter tsp hot chilli powder
Half level tsp salt
1 heaped tsp mix powder of your choice
1 heaped tsp tomato puree diluted with 3 times as much water
1 chicken breast (raw) sliced acrossways into strips
350ml base gravy diluted with water - should be like thin soup
1 heaped tablespoon Maggi coconut milk powder
1 rounded tsp Mr Naga hot chilli pickle
1 rounded tsp white sugar
Quarter to a third tsp Garam masala
Chopped fresh coriander to dress


Fry G&G in oil
Add half tsp chill powder, plus 1 rounded tsp mix powder
Singe Fry the spices and add dilute tom puree as  needed to control the temp and extend the spice cook. Try to fry them at least 2 mins in total
Add chicken and fry a few mins then add salt. If using precooked chicken, add it later
Add 2/3 of the base and cook on med/high heat to reduce
Add 1 tsp mr Naga, 1 heaped dessertspoon coconut milk powder, 1 rounded tsp sugar
Add remaining base gravy and Garam masala then cook until thickness of sauce is correct

Aim to cook at least 8-10 mins after adding first base. If it's not possible to cook it that long without the sauce becoming too thick, then either your base was too thick or your hob was set too high.

[Naga]

I'll give this a go over the next couple of weeks, Sverige. Looks interesting. Might chuck in some chunks of green pepper!