Creamy Masala Chicken (served with basmatic rice)

With no good Indian resturants here, I have to try and cook Indian dishes. Found a website that has quite a good selection of recipes of various cuisines. I'm probably be checking it often for updates.

The kids loved the chicken masala in Doha and I thought it'll be a surprise for them if I manage to cook the dish. I had to add quite a few other spices to make the dish tastier; it was too creamy for me. Didi liked the dish, especially dipping the bread in it. Meimei only liked the chicken pieces and not the sauce. I might cook this again, but probably not so soon.



Ingredient

approx. 250g chicken meat (inner fillet), cut into bite size
5 slices of ginger, cut into halves
2 garlic cloves, chopped finely
1 onion, chopped finely
2 tsp cayenne powder (original recipe uses chilli powder and I don't have it at home)
1 tsp curry powder
1 tsp turmeric powder
dash of white pepper
1 tsp salt
2 tsp sugar
200cm3 double cream
2 tbsp vegetable oil
3 tsp lemon juice

the original recipe also uses juice of 1 lime, 1 red chilli and 2 tbsp fresh coriander which I've omitted

Method

1. Mix the chicken, ginger, garlic, cayenne powder (1 1/2 tsp) and 1 tbsp of oil on a bowl. Stir and mix well, then set aside.

2. Heat the pan and add the marinated chicken. Fry until the meat is dry, stirring occasionally. Remove from fire when done.

3. Heat the remaining oil in the same pan. Fry the onions until soft and fragrant. Add the turmeric powder and stir for 1 minute. Lower the heat and pour in the cream and simmer for 2-3 minutes.

4. Add the chicken and simmer to let the chicken absorb the flavours. Season with the curry powder, remaining cayenne powder, salt, sugar, pepper and lemon juice. (Add more of each spice according to your preference). Serve hot.