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A Fried chicken with a gravy.

A simple fried chicken using East Indian Bottle Masala and other ingredients ,herbs .

East Indian Bottle Masala is used in a variety of East Indian dishes, yet each dish is unique in its flavour.

Today I have come up with a recipe for Fried chicken using our very own East Indian Bottle Masala .

Fried Chicken with Dal and Rice


FRIED CHICKEN

Ingredients 600 gms chicken pieces For the marination 1 cup curd (Yoghurt)whisked well 1 big size onion sliced and shallow fried till brown add 2 or 1 green chili , add some amount of water to make a paste. 2 tbsp East Indian bottle masala or according to taste 1 tsp amchur powder 2 tbsp kasuri methi. powder it 1 tbsp honey 1 tbsp ginger garlic paste 28 cashewnuts Powdered, add some amount of water to make a thick paste 1 tsp apple cider vinegar salt to taste

Mix all the ingredients mentioned for the marination.


METHOD Marinate the chicken pieces with the above marinade. Add a tbsp of oil. keep for an hour Shallow fry the pieces of chicken.

Remove the fried chicken pieces. Add the leftover marinate wirhy some amount of water im in the same pan cook it till it becomes thick. continuously stirring. Then lastly add the chicken pieces and cook for a minute.


Alternative to East Indian Bottle masala is a good Malwani masala



ALL ABOUT EAST INDIAN BOTTLE MASALA

East Indian bottle masala is a special masala which has about 25 to 30 spice ingredients. These spices are sun dried for about 2 to 3 days ,then lightly roasted and ground . Every family who makes this masala have their own recipe. This masala earlier were stored in recycled tinted brown colour Beer bottles , hence the name 'Bottle Masala'

HOW TO USE BOTTLE MASALA Bottle masala is a curry powder used in variety of dishes

1) green masala ( consisting of green chillies, ginger garlic and onion ) along with bottle masala to make a curry

2)A simple basic green masala ( Coriander leaves, chillies, ginger and garlic, onion) along with bottle masala

3) Bottle masala is also used for frying fish , frying chicken , Pork chops/ Ribs. Adding a small amount of curd to the masala and ginger garlic paste enhances the flavour

4) Bottle masala is also used with cut masala like ginger, garlic , green chillies and onions to make a dish ,very famously known as Moile

Some of the East Indian dish using Bottle masala CUDDI CURRY AMPHADE MOILE LONVAS SARPATEL MUTTON TOPE SAMBARI OF PORK BOMBIL BATATA TEL KANDA OF BOMBAY DUCKS POPTI CURRY (VEGETABLE CURRY )



This recipe is prepared to suit my convienience. Spices go up to 35 . Here I have used just 20 and used just 1 type of dry red chillies. My Mother would always go for at least 3 types like Bedki , reshampatti and Kashmiri chillies.

EAST INDIAN BOTTLE MASALA I have learnt making East Indian bottle masala by watching and helping my mother during my childhood days. About 20 different spices were sundried for 2-3 days and then roasted on a pan. We would then take it to a mill to grind. Afterwards we would bottle them up in well sterilized bottles and ready for sale. Today with all that experience and memories in my mind and with the help of my precious East Indian recipe book I managed to create my own recipe with a few amendments with regard to the measurements and ingredients. INGREDIENTS 500 gms kashmiri chillies 5 gms cloves 5 gms naikaiser(cobra saffron/cassia buds) 5 gms kababchuni(all spice) 5 gms cardamom 5 gms Tirphal(indian sichuan pepper) 5 gms maitpartri(mugwort) 5 gms shahjira 8 gms javitri(mace flower) 8 gms star anise 8 gms cinnamon 50 gms turmeric 30 gms teel(sesame seeds) 30 gms khus khus(poppy seeds) 60 gms wheat 40 gms pepper corns 50 gms corriander seeds 15 gms mustard seeds 25 gms cumin seeds 10 gms fennel seeds(saunf) Method Sun dry for above spices 2 to 3 days. When chillies are nice and crisp,Dry roast the chillies. Also dry roast all above spices. Once cooled down dry grind chillies separately . Then dry grind the spices in the mixer.keep sifting and grinding to get a fine powder. Mix both together and bottle once cool.




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