LIVE Welcome to Mrs Rogers Test Kitchen - learn how to COMBINE AMAZING SPICES and make INCREDIBLE homemade Chicken Masala. YUM!
Mix all of the marinade ingredient and pour over the chicken. Leave for at least 1 hour and overnight if possible.
In a large pan or pot, heat the oil on a medium to high heat. Sauté the cloves, cinnamon, bay leaves, ginger, chilli flakes and cardamom until fragrant. Add the onion and sauté until it becomes clear. Add the garlic, tomato puree, salt and garam masala and stir to combine. Cook until the oil starts to separate from the flavours.
Add the chicken and stir. Cook for 4-5 minutes until the chicken start to brown. Turn to a low heat, cover and cook for a further 5 minutes. Add the mint, coriander and coconut milk, cover and simmer for a further 5 minutes. Serve with rice and papadums.
Turn on the oven to 100C. Mix the flour, cumin salt and pepper together. Add the water and knead until smooth. You may need to add more water.
Divide the mix into 8 pieces. Roll each piece into a ball and then on a floured surface, roll out into a very thin round.
Place onto a baking tray and dry in the oven for 1 hour. At this stage you can store them an airtight container until needed.
Heat the oil in a pan. Fry until they are just starting to turn golden. Serve.
Ingredients
Directions
Mix all of the marinade ingredient and pour over the chicken. Leave for at least 1 hour and overnight if possible.
In a large pan or pot, heat the oil on a medium to high heat. Sauté the cloves, cinnamon, bay leaves, ginger, chilli flakes and cardamom until fragrant. Add the onion and sauté until it becomes clear. Add the garlic, tomato puree, salt and garam masala and stir to combine. Cook until the oil starts to separate from the flavours.
Add the chicken and stir. Cook for 4-5 minutes until the chicken start to brown. Turn to a low heat, cover and cook for a further 5 minutes. Add the mint, coriander and coconut milk, cover and simmer for a further 5 minutes. Serve with rice and papadums.
Turn on the oven to 100C. Mix the flour, cumin salt and pepper together. Add the water and knead until smooth. You may need to add more water.
Divide the mix into 8 pieces. Roll each piece into a ball and then on a floured surface, roll out into a very thin round.
Place onto a baking tray and dry in the oven for 1 hour. At this stage you can store them an airtight container until needed.
Heat the oil in a pan. Fry until they are just starting to turn golden. Serve.
