Saturday, August 13, 2011

CHICKEN MADRAS / AYAM MASAK MADRAS

This is a popular chicken dish in UK Indian Restuarant. It's a bit dry and has the texture of our rendang. Originated from South India, it's really hot and spicy. This dish goes perfectly with Bukhari Rice or even tomato rice.


Chicken Madras 


1 whole chicken cut into Bite Size Pieces  / 1 ekor ayam potong kecil - 12 - 16 ketul
3 onion finely chopped / 3 biji bawang besar dihiris nipis
4 Tablespoons roughly chopped coriander leaves / 4 sdb daun ketumbar yang dicincang
1 small can tomato puree / 1 tin kecil puri tomato
5 tbsp honey / 5 sdb madu
1/2 cup ghee / 1/2 cawan ghee
2 tbsp turmeric powder / 2 sdb serbuk kunyit
1/2 tbsp salts / 1/2 sdb garam
oil for deep frying chicken / minyak untuk menggoreng ayam
1 cinnamon stick / 1 kulit kayu manis
7 cardamon pods / 7 biji buah pelaga
3 anise star / 3 bunga layang
4 cloves / 4 bunga cengkih

Chili Paste

20 dried chilies - soaked / 20 tangkai cili kering rendam
9 shallots / 9 biji bawang merah
5 cloves garlic / 5 ulas bawang putih
1" ginger / 1 ' halia


Blend into a wet paste / Blend semua bahan.

Garam Massalla 
13 cardamon / 13 biji buah pelaga - grind only the seed / kisar biji buah pelaga sahaja13 cloves / 13 biji bunga cengkih

Dry fry and grind into powder/ Sangrai dan kisar kering, buah pelaga cuma ambil bijinya sahaja.


PREPARATION

  1. Marinade chicken with salts and turmeric. Deep fry till golden brown and drain.
  2. Make a paste of the chili paste and masalla with a little water. Fry the onion until translucent in the ghee then add the mix chili paste and stir fry till medium for a further 5 minutes. Add the the dry spices, cinnamon, cardamon, anise star and cloves and stir in and fry for a further 30 secs. Add tomato puree and some water. 
  3. Add honey.
  4. Now add the finely chopped coriander leaves and cook for a further minute. Finally add fried chicken. Mix until chicken are well coated.


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Sajian ini cukup popular di restuarant-restuarant India terutama di UK. Cukup sesuai kalau digandingkan dengan sebarang nasi bertumis seperti nasi minyak, nasi tomato dsb. Pedas-pedas manis dengan campuran madu. Untuk garam masalanya saya sangrai biji buah pelaga dan bunga cengkih kemudian dikisar halus dan campurkan dengan pes cili. Kering dan tidak begitu berkuah. Cukup enak. Semasa menghidang taburkan sedikit bawang goreng dan daun ketumbar

Next Post - Jelly Egg Pudding
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2 comments:

Mas said...

masuk list resepi ayam ni..
sedappnya tengokk...

Paty's Kitchen - Cook with passion. said...

Salam Ramadan buat Mas and family. Dah 13 hari ya kita puasa kejap aje. Minggu depan dah sibuk buat kuih raya. Resipi ni pandai-pandailah adjust, kalau nak pedas kurangkan madu begitu juga disebaliknya. Memang popular Indian menu.

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