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recipe

RED MASALA 12. reduce to medium heat

and cool slowly.
CHICKEN 13. Bring back to a high heat

for the sauce to thicken
and to burn slightly.
sErvEs 6
PrEP TIME 30 MINuTEs TIP: this chicken may be marinated
COOkINg TIME 30 MINuTEs and left in the freezer or in the fridge
if you’re preparing it ahead of time. It
The reaction that you expect from is best served with chips or steamed
your guests when they walk into a vegetables prepared with a cream
home where this Masala Chicken and sweetened butter sauce.
is cooking, is: ‘It smells like Eid!’
VegetaBles
For as long as I’ve known my ½ cup baby corn
mother-in-law, this is one of her ½ cup baby carrots, scrubbed clean
best recipes, Naqiyah says. 2 - 3 whole cardamom pods ½ cup baby marrow, cut at an
4 - 5 saffron fronds angle into thick chunks
Instead of the usual process of adding ¼ tsp white pepper ½ cup baby potatoes, halved
the chicken to a pot and then adding 1 stick butter ½ cup baby onions
spices, the spices are cooked to a ½ cup butternut, cubed
thick marinade which gets massaged 1. Heat ghee in a pot and add the ½ cup sweet potatoes, cubed
into the chicken. It’s important to whole spices (cumin, cloves,
‘
cook this on low heat, and at the end, peppercorns, cinnamon stick and 1. steam’ each vegetable separately
to slightly dry it out so you’re left cardamom) and chopped onion. in salted water for a few minutes,
with a rich and fragrant coating. 2. Add 2 tablespoons of vinegar to just until it is soft when a knife is
the ghee and whole spices mix. inserted. Layer this into an oven-
Note: This is not a chicken with 3. Add the red masala and let it proof casserole dish. Pour over the
a wet gravy. It should be cooked cook for a few seconds. sauce and bake for 20 minutes.
just until it’s a thick sauce. 4. Add the salt, cumin and
coriander powder and the sauce
ingredients balance of the ingredients. 1 stick butter
1 chicken, cut into quarters 5. Finally, add a teaspoon of saffron 1 tbsp brown sugar
1 tbsp ghee water for colour and a quarter ½ tsp black pepper
2 tbsps oil teaspoon of white pepper. The 1 tsp ground green chilli
¼ onion, finely chopped mixture should be thick and saucy. ½ tsp ground garlic
½ tsp whole cumin 6. Allow it to cool slightly and 1 tsp mixed herbs
1 tbsp ground cumin smear it over your chicken pieces ½ cup sour cream
1 tbsp ground cumin powder (they should be slit slightly 2 tbsps mayonnaise
2 tbsps white vinegar so the marinade can flavour ½ cup fresh cream
1 tsp rough salt and tenderise the meat). salt to taste
½ tbsp chilli powder 7. Add a finger width of
1 ½ tbsp red wet ginger butter into a pot. 1. In a pan add the butter and allow
and garlic masala 8. Add the chicken and a it to melt over a gentle heat.
1 tbsp ground garlic quarter cup of water. 2. Add the brown sugar, black
A small knob of ginger or 9. Add 3 whole green chillies pepper, ground green chilli,
½ tsp ground ginger for extra heat (optional). ground garlic and mixed herbs.
½ tbsp methi masala 10. At this stage, the chicken should 3. sauté for 2 to 3 minutes,
2 tbsps tomato puree be a fiery tone of maroon. just to infuse the butter.
1 tbsp tomato sauce 11. switch the stove to high heat to 4. Whisk in the sour cream,
2 tbsps lemon juice allow the butter to melt over the mayonnaise and fresh cream.
3 - 4 whole cloves chicken. This should gently coat season with salt to taste.
A few black peppercorns the pan and start the process
A small cinnamon stick of cooking the chicken. Pictured accompaniment: Coconut raaita

Waterfall Issue 2 2020 15