Tuesday, March 20, 2012

Methi Chicken Franks Masala


Chicken Franks - 4
Onion - 1
Tomato - 1
Green chili - 2
Methi leaves(stem-removed) - handful
Red chili powder - 3 teaspoon
Corriander powder - 2 teaspoon
Turmric powder - 1/2 teaspoon
Garam masala powder - 1 teaspoon
Scraped coconut - 4 tablespoon
Oil, Salt - as needed
Curry leaves, Corriander leaves - as needed
Spring onion - to garnish

  • Cut the chicken franks to round shaped small pieces.
  • Add oil to the pan and fry the chicken franks pieces. (shallow fry) till they change colour; they will get puffed up; set them aside.

  • Add more oil, if needed; saute long sliced onions and green chilies.
  • When they change colour, add ginger garlic paste and saute well.
  • Add chopped tomatoes, curry leaves and corriander leaves and saute well.
  • Add red chili powder, corriander poder, turmeric powder, garam masala powder and salt and stir well.
  • Add little water and cover the pan.
  • Add coconut paste when the masala gets cooked and stir well.
  • In a small pan / seasoning pan, add 1 teaspoon of oil and add methi leaves and fry well till they get crispy. When fried, the methi leaves will give a special flavour. However, if you wish you can add methi without frying.
  • Add chicken franks, saute for 2 minutes and fry.

  • It is a suitable combination for white rice, rice with rasam, dal, sambar and chappathi.
  • The same recipe can be tried with chicken sausage too.
Learnt from: Self-trial

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