CHICKEN MASALA
STEPS OF COOKING
- Heat Oil, fry onions until light golden, remove and crush.
- In the same oil add chicken, yoghurt and BQF Chicken Masala. Cover and cook on low heat for 20-30 minutes.
- Add julienne ginger and ½-2 cups water for gravy. Cover and cook on low heat for 5 minutes.
- Stir-in crushed onions. Cover and cook on low heat for 5 minutes.
- Remove excessive oil before Serving.
HOW TO FRY ONIONS
In smal deep pan heat oil and add sliced onions. Stir fry on high heat until onions turn transparent. Reduce heat to low and continue frying until onions are light golden. Stir constantly. Remove fried and spread on absorbent paper. Allow to cool and when crips, crush it coarsely with a rolling pin. Do not grind it into paste. Use the same oil for cooking. RELATED PRODUCTS
