Smoked Chicken Masala

Smoked Chicken Masala, a rich, simple and very tasty dish which goes well with Tandoori roti or jeera rice. 

I gave a twist to normal chicken masala which I prepare everytime. I used the smoking technique. I smoked using coconut shell charcoal, cloves and ghee. The dish seemed like I slow cooked on wood-fire. That smokey flavor enhanced the dish. It tasted better than the chicken masala we get in the restaurants. Do try this recipe.

Vegetarians can try this dish using cauliflower, soya chunks, soya chaap, Mushroom, paneer and mixed vegetables.

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Smoked Chicken Masala

Yield: 5-6 servings

Author: Namitha Shenoy

Prep time: 15 MinCook time: 30 Mininactive time: 30 MinTotal time: 1 H & 15 M

Chicken cooked in onion, tomato base gravy, flavoured with whole spices and smoked with coconut shell charcoal, cloves and ghee.

Ingredients:

For Marination :

• Chicken - 1 kg
• Curd - 3 tbsp
• Turmeric powder - ½ tsp
• Red chilli powder - 2 tsp
• Ginger-garlic paste - 1 tsp
• Mustard oil - 1 tbsp
• Salt to taste

For the gravy :

• Bay leaf - 1
• Cinnamon stick - 1 inch
• Black cardamom - 1
• Cloves - 4
• Green cardamom - 3
• Shah jeera - 1 tsp
• Garlic (chopped) - 1 tbsp
• Ginger (chopped) - 1 tbsp
• Onions (finely sliced) - 2 large
• Green chillies - 2
• Tomato puree - 1 cup (I used readymade) 
• Turmeric powder - ½ tsp
• Red chilli powder - 1 tsp
• Chicken Masala - 2 tbsp (any brand. I used Mother's recipe brand) 
• Cashewnut paste - 3 tbsp
• Kasuri Methi - 1 tbsp
• Ghee - 1 tsp
• Oil - 2 tbsp
• Salt to taste

For Smoking :

• Coconut shell Charcoal - few pieces
• Cloves - 4
• Ghee - 1 tsp

Instructions:

For Marination :

1. Wash and clean the chicken pieces. Then transfer to a large bowl. 
2. Now add all the ingredients under "For Marination". 
3. Mix well so that the marinade is coated properly. 
4. Cover and set aside for 30 minutes. 

For the gravy :

1. Heat a kadai. Add oil.
2. Once heated, add Bay leaf, cinnamon, black cardamom, cloves, green cardamom and shahjeera. Sauté for a minute. 
3. Add chopped garlic and ginger. Fry until raw smell goes off. 
4. Add finely sliced Onions and fry until translucent. 
5. Once onions are cooked, add green chillies and mix once. 
6. Add tomato puree and cook until oil oozes out. 
7. Once done, add Turmeric powder, Red chilli powder and chicken masala. Sauté till well combined. 
8. Now add the marinated chicken gently and fry on high flame for 5 minutes. 
9. Add 2 cups of water. Stir gently. Cover and cook on medium flame for 10 minutes. 
10. After 10 minutes, gently stir once and check if chicken is cooked. 
11. Now add Cashewnut paste and mix well. Check for salt at this point. Add if you want. 
12. Let it simmer for 2 minutes. Reduce the flame to low. 

Smoking process :

1. Burn the coconut shell. Once its burning, transfer to a bowl and place that bowl on the gravy.
2. Add 4 cloves. Pour ghee over the charcoal and close with a lit immediately. Let it sit for 5-7 minutes. 
3. After 7 minutes, open the lid, remove the bowl and gently stir. 
4. Add Kasuri Methi by crushing between your palms. Mix well and switch off the flame. 
5. Serve with Tandoori roti or jeera rice. 

Notes:

For tomato puree : Blanch the tomatoes for 5 minutes. Once cooled, peel and grind to fine paste. For Cashewnut paste : soak 12 to 15 Cashewnuts in warm milk for 30 minutes. Then grind to smooth paste.

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