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Friday, August 22, 2008

Chicken Masala

Chicken Masala is a speciality of my beloved sister-in-law, Kak Ngah Asiah. She used to cook this every Hari Raya and on special occassion. Being away from my homestate, I miss her cooking very much ...

This is what I learned from her:

INGREDIENTS:
½ Chicken - cut big sizes
½ kg Shallots*
6 cloves Garlic*
3 inches Ginger*
5 Lemongrass* (* blended)
½ bowl Chilli Paste
2-3 Screwpine Leaves - cut to 2 inch length
Salt & Sugar
2 Big Onions - sliced thinly

METHOD:
1. Mix all ingredients & marinate chicken for at least an hour.

2. Heat up a bowl of cooking oil (enough to deepfry the chicken but not too much).
Fry the whole chicken pieces together with its marinated ingredients under slow fire.
Add in sliced big onions half way of cooking to ensure it get golden eventually.
Stir occassionally until chicken parts are cooked and marinated ingredients + sliced big onions are crispy.
Dish up the chicken & the crispy ingredients and toss the excess oil.
Tips: Use non-stick wok to avoid ingredients sticking to the bottom of the wok before chicken parts are cooked.

3. Chicken Masala is suitable to serve with plain rice, Nasi Minyak, Nasi Briyani or Nasi Lemak.

2 comments:

  1. I baru aje baik demam bila reading ur blog ni. Ayam marsala sungguh menggoda selere. Dah 3 hari hubby & anak2 mkn lauk kedai. Walau badan msh lemah, I gagahi jua kaki ke dapur. Semua bahan ada kat fridge. Apa lagi, lupa sakit bila ayam marsala dah menjadi! Sempoi & sedap lak tu! Semuanya licin; yg tinggal hanya tulang ayam & daun pandan je.

    Kepada pembaca lain, jgn tak cuba! Anugerah ***** bintang kat Cik Roz.

    Cik Mala.

    ReplyDelete
  2. Cik Mala, I'm glad that my Ayam Masala menjadi despite your demam.... harap2 kebah terus demam lepas pekena Ayam Masala ...hehehe

    ReplyDelete

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