Chicken Almasala work way

Chicken Almasala work way


  • 1 chicken masala 1.1 plug 1.2 Preparation
  • 1.1 plug
  • 1.2 Preparation
  • 2 chicken biryani masala 2.1 components 2.2 Preparation
  • 2.1 components
  • 2.2 Preparation
  • 3 grams chicken masala with basmati saffron rice 3.1 components 3.2 Preparation
  • 3.1 components
  • 3.2 Preparation

Chicken masala


  • Two Centuries of green chili peppers, chopped.
  • A tablespoon of chopped ginger.
  • A teaspoon of each: Grain mustard. The correct latency. Correct coriander Turmeric powder. the salt.
  • Grain mustard.
  • The correct latency.
  • Correct coriander
  • Turmeric powder.
  • the salt.
  • Two grains tablespoons of chopped onion.
  • A quarter of a cup of coconut milk powder India.
  • Three large tablespoons of corn oil.
  • Three large grains of tomatoes, peeled and chopped.
  • Chopped cilantro for garnish.
  • Audan of cinnamon.
  • ¼ teaspoon ground black pepper fresh.
  • Large grain of green pepper and red pepper cut into small cubes.
  • Four cloves of garlic.
  • Kg of chicken.
  • Small tablespoons of curry spices.
  • Two cups of chicken broth.

How to prepare

  • Marinating chicken pieces with little salt and black pepper.
  • Heat the oil in a saucepan average depth over medium heat and stir chicken strips hot oil until it becomes a golden color slide and dry dehydrated.
  • Lift the chicken pieces from the pot and put them aside and then Tchouh ginger with garlic and onions in the same pot with stirring up until the onion softens.
  • Add pepper Alokhaddralohmrahalo (turkey) and pepper Alharaly mixture with follow-up Flipping to start the smell of pepper escalate, then add tomatoes, mustard paste, cumin powder, coriander powder, turmeric, cinnamon, spices, salt and pepper to the mixture with the follow-up, stirring over high heat to soften vegetables.
  • Add the coconut milk powder to the chicken broth and stir the mixture with a fork until it dissolves milk.
  • Poured milk over the melted mixture of vegetables and continue stirring until boiling broth, then cover the pot and reduce the heat and let the mixture on fire until Tzbk sauce.
  • Add chicken pieces to the sauce and half the amount of coriander and then cover the pot and cook up Almasala on medium heat for half an hour to be fully cooked chicken and Tzbk sauce.
  • Poured Almasala dish to provide a suitable and then decorate it with coriander served hot side of white rice or pita bread.

Biryani masala chicken


  • Two grains of cloves of ram.
  • A tablespoon of each: Chopped mint. Chopped coriander. Paste cashew.
  • Chopped mint.
  • Chopped coriander.
  • Paste cashew.
  • Half teaspoon of each of: the salt. Ground coriander. Bharat Gram masala. Chilli powder.
  • the salt.
  • Ground coriander.
  • Bharat Gram masala.
  • Chilli powder.
  • Coriander and chopped mint.
  • Promises of cinnamon.
  • A teaspoon of ginger slices.
  • Pinch of salt.
  • Three centuries of green chili.
  • Three grains of cardamom.
  • A quarter of a teaspoon of turmeric.
  • Paper Gar.
  • A teaspoon of ginger and garlic paste.
  • A cup of basmati rice soaked.
  • Tablespoons of yogurt.
  • Half a chicken without skin and cut into medium-sized pieces.
  • Some of the saffron leaves.
  • Two grains of section two small onion into slices.
  • Two cups of water.
  • A grain of tomato cut into slices.
  • And a half tablespoons of butter Indian.

Yoghurt Raata components:

  • A teaspoon of chopped coriander.
  • A grain of chopped option.
  • A cup of yogurt.
  • Workshop Bharat chat masala.
  • A grain of tomato small size.
  • Some of chili chopped.
  • A quarter of a grain of chopped onions.
  • Pinch of ground cumin.
  • Pinch of salt.

How to prepare

  • Heat two tablespoons of butter in a medium-sized saucepan on medium heat and stir spices Garam masala hot buttered (cloves, cinnamon stick, bay leaf, cardamom).
  • Stir ginger slices and green chili with spices Garam masala for several seconds then add the onion slices and tomato slices into the mixture with stirring up to shrivel tomato slices and onion slices.
  • Add ginger paste, garlic, mint and coriander to the mixture with stirring up.
  • Seasoning mixture powder turmeric, ground coriander, chilli and quantity of spices Garam masala with follow-up, stirring for a minute.
  • Add cashew paste to the mixture and continue stirring and add the chicken pieces, saffron and salt with seasoning ingredients follow permutation.
  • Reduce the heat and let the mixture simmer until the sauce cohere and then add a little water and left it on the fire until it becomes a mature chicken half.
  • In addition basmati rice gradually to the chicken, stirring quietly then add two cups of water and a teaspoon of butter mixture and then spicing rice salt workshops Barsha amount of chopped coriander and mint on his face.
  • Cover the pot and leave it on the backburner for a period ranging from fifteen minutes to twenty minutes until the rice is cooked and the chicken perfectly.

Prepare yogurt Raata:

  • Mix all ingredients in a mixing bowl medium-sized and then poured into the dish to provide appropriate.
  • Poured Biryani dish Almasala in the provision of adequate and decorated with coriander and chopped green slices and then served beside yogurt Raata onions.

Chicken masala with basmati grams saffron rice


  • Kg and a half of the release of shredded chicken cubes to medium in size.
  • A cup of yogurt.
  • Tablespoons of ground ginger.
  • A teaspoon of each: Dried coriander. G Massala. Ground cumin.
  • Dried coriander.
  • G Massala.
  • Ground cumin.
  • Pinch of red chili -hsp prefer,.
  • Small tablespoons of salt.
  • Half of the lemon juice.
  • Five cloves of garlic.
  • A tablespoon of curry spices.
  • A small and a half teaspoon of smoked paprika.

Rice basmati saffron components:

  • Two cups of basmati rice.
  • Small spoon of salt.
  • Tablespoons of butter.
  • Few strands of saffron.
  • Roasted cashew nuts and chopped coriander -lltzaan-.

Curry sauce grams masala ingredients:

  • Large onion, cut into medium cubes in size.
  • Tablespoons of small ginger pieces.
  • Five cloves of garlic, crushed.
  • Three large tablespoons of vegetable oil.
  • A teaspoon of each: Dried coriander. Ground cumin. G Massala.
  • Dried coriander.
  • Ground cumin.
  • G Massala.
  • A tablespoon of curry spices.
  • Liter of tomato juice.
  • A tablespoon of tomato paste.
  • one and half cup of water.
  • Small tablespoons of salt.
  • Two cups of decent cooking heavy.
  • Minced red pepper and coriander -lltzaan-.

How to prepare

  • Put the chicken pieces and yogurt in a deep saucepan and a large size with spices, lemon juice and mixing it well and then left at least two hours until Taatnkh spices.
  • Compaction chicken pieces in an oven tray containing clasped Shui and bake in the preheated oven beforehand at a temperature ranging from two hundred and thirty to two hundred and fifty for thirty minutes.
  • Put the chicken under the grill for ten minutes until you get a golden reddish color.

Prepare the sauce:

  • Tchouh with onions in a large oil and garlic as much ginger on medium heat. Stir ingredients together until Atzbl onions.
  • Add the tomato paste and juice with the amount of water and salt and stir well until the mixture boil.
  • Add a decent cooking and grilled chicken pieces to the pot and let the mixture boil for seven to ten minutes while continuing Tkulaibh between now and then.

Prepare rice saffron:

  • Soak the rice in the amount of lukewarm water for half an hour.
  • Rice filter and place it in a pot on medium heat with the addition of salt and water and leave it to boil.
  • Reduce heat and cover the rice and leave it up to maturity for about twenty minutes.
  • Melt the butter in a pan on the fire and mix with saffron filaments so well imbibing butter flavor (butter is put on the face).


  • Rooms rice and pour in a dish offering a wide hot with decorating his face with butter scattering impregnated with saffron roasted cashew, green coriander and red pepper slices.
  • Gram put Massala sauce with chicken pieces in a small bowl next to the rear rice dish.


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