Masaledar Haadi Wala Chicken

Name: Masaledar Haadi Wala Chicken
Yield: Serves 4-5
Cuisine: British
Ingredients: 6 tbsp vegetable oil; 150 g onions, finely chopped; 1 ½ tsp salt; 350 g plum peeled tomatoes, blended to a smooth paste; 35 g butter; 3 finger green chillies, finely chopped or made into a paste; 2 ½ tbsp ginger and garlic paste; 1 ½ tsp red chilli powder; 2 tsp cumin seeds; 3 tbsp fresh coriander, finely chopped; 120-130 ml water; 1 kg or whole chicken, skinless, on the bone pieces; 2 tsp dried fenugreek leaves, crushed; 1 ½ tsp garam masala; 1 tsp carom seeds, crushed; 1 ½ tsp turmeric

Kenya Style

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Dip In Brilliant

By Dipna Anand

Published 2018

About

This recipe has been a family secret for almost 70 years and finally we have decided to share it with all of our Brilliant fans and customers. The founder of the Brilliant brand, my grandfather Bishen Dass used to cook this Masaledar Haadi Wala Chicken (which translates to chicken on the bone cooked in a masala sauce) in huge quantities back in Kenya at Banquets for up to 5,000 at one time and it’s a recipe that has now travelled for more than four generations in the Anand

Ingredients

Europe
Asia
Africa
India
United Kingdom
Southall
Main course

Ingredients

Method