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Sabut Masala Chicken

Sabut Masala Chicken
Recipe type: Curries
Serves: 5
Prep time:
Cook time:
Total time:
Quick, easy and very healthy! This Sabut Masala Chicken has a very appealing look and a flavor that surpasses all others. The whole spices pop out without being overbearing and overtaking from the main ingredient.
  • Boneless Chicken Thighs – 2½ lbs (1 kg)
  • Oil – 3 Tbsp
  • Mustard Seeds – 1 tsp
  • Sauf (Fennel Seeds) – 1 tsp
  • Kalonji (Onion Seeds/Nigella) – 1 tsp
  • Cumin Seeds – 1 tsp
  • Fenugreek Seeds (Methi) – ½ tsp
  • Dried Pomegranate Seeds – 1 tsp, powdered
  • Whole Black Peppercorns – 1 tsp, roughly crushed
  • Dry Red Chili Flakes – 2 tsp or to taste
  • Curry Leaves – 3 sprigs
  • Ginger – 2 Tbsp, thinly sliced
  • Garlic – 6 large cloves, sliced
  • Green Chilies – 4 to 5 or to taste, slit
  • Onion – 1 large, sliced
  • Tomato – 1 large, sliced
  • Salt – 2 tsp or to taste
  • Cilantro – few sprigs, chopped for garnishing
  1. Cut and clean Chicken to bite size pieces.
  2. Roughly crush Pomegranate Seeds and Whole Black Peppercorns.
  3. In a separate bowl, combine Mustard Seeds, Sauf, Kalonji, Cumin Seeds, Fenugreek Seeds and Chilli Flakes. Also add in Pomegranate and Peppercorns.
  4. Heat Oil in a large wok or a skillet.
  5. In the hot Oil, add in the spices and allow them to pop and crackle.
  6. Add in the Curry Leaves, Ginger, Garlic and Green Chillies. Mix.
  7. Add in sliced Onions and Salt.
  8. Increase the heat to a high and allow Onions cook for 4-5 minutes. Keep stirring.
  9. Add sliced Tomatoes and mix to allow the Oil and masala to coat them.
  10. Add Chicken and mix well. Add additional Salt if needed.
  11. Allow the Chicken to cook for 10-12 minutes. Keep stirring for even cooking.
  12. Cut a piece of Chicken to ensure it is cooked all the way.
  13. Once cooked, serve hot if being used as an entree or cook further if being served as an appetizer.
  14. Garnish with some Cilantro.
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