Green Chicken Masala

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was “fat” and my second theme was “inspired by a colour”. Obviously the colour I chose was green. I have made masala before but never green masala so I was very intrigued. This came out really well and made my entire place smell really good. If you want a hotter or milder dish, you can adjust the amount of peppers to see fit. The way this recipe was written, comes out fairly hot but I some times like my meals to fight back some times.

A** Blood is a hot chili powder that I make out of ghost chilis but any hot chili powder or hot sauce would work.

  • Servings: 6
  • Difficulty: easy
  • Print

Summary

  • Cuisine: indian
  • Course: entrée
  • Preparation Time: 10 mins
  • Cooking Time: 35 mins

Ingredients

1 Jalapeno
1 Serrano
1 Habanero
4 Cloves Garlic
1/4 Cup Fresh Lemon Juice (about 2 lemons)
2 Cups Cilantro
1 Cup Mint
1 Onion
1 1/2 lb Chicken Thighs, boneless and skinless
1 Tablespoon Canola Oil
1 Tablespoon Bacon Grease
1 1/2 teaspoons turmeric
3/4 teaspoon A** Blood
1/2 teaspoon Cinnamon
1/2 teaspoon Ground Cardamom
1/8 teaspoon Ground Cloves
1 Cup Coconut Milk
Kosher Salt
3 Cups Cooked Basmati Rice

Steps

  1. Seed and chop the Jalapeno, Serrano, and Habanero. Peel and mince the Garlic. Squeeze the Lemons.
  2. In a blender or food processor, combine the Cilantro, Mint, Jalapeno, Serrano, Habanero, Garlic, Lemon Juice, and 1/2 cup of Water. Puree until smooth and set aside.
  3. Chop the Onion and cut the Chicken Thighs into 1-inch pieces.
  4. In a large, deep skillet, heat the Canola Oil and Bacon Grease over medium-high heat.
  5. Add the chopped Onion and cook until softened (about 3 – 5 minutes).
  6. Add the Chicken and Turmeric and cook until the chicken is golden in spots, stirring occasionally (about 7 minutes).
  7. Add the A** Blood, Cinnamon, Cardamom, and Cloves and cook to toast the spices for 1 minute.
  8. Add the Cilantro puree and Coconut Milk, season with Kosher Salt, and bring to a boil. Reduce the heat to low or medium-low to keep a simmer and simmer until the sauce is slightly reduced and the Chicken in tender (about 15 minutes).
  9. Serve over Basmati Rice.

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