Recipe

Chicken In A Hot Red Sauce Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 months, 1 week ago "Poussin", French for unfledged chicken or spring chick, owes its tenderness to its young age and fast growth. Just over three weeks of age at processing, and with a dressed weight of approximately 12 to 20 oz. for a whole-body, eviscerated bird, the... More Prep:20m Cook:25m Servings:4	Mystic_rive
	garlic masala paste ketchup worchestshire five spice sugar chicks ginger lemon

Make marinade

rubbing on chicken

fry in hot oil

lemon ginger cilantr

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Ingredients

CHAPATIS IS FAIRLY EASY TO MAKE INDIAN FLAT BREAD

4 teaspoons kashmiri masala paste

4 tablespoons tomato ketchup

1 teaspoon Worcestershire sauce

1 teaspoon five-spice powder

Salt, to taste

1 teaspoon sugar

8 chicken joints, skinned but not boned

3 tablespoons vegetable oil

1 piece fresh ginger, 5 cm/2 in long, finely shredded

4 cloves garlic, finely crushed

Juice of 1 lemon

Few fresh coriander (cilantro) leaves, finely chopped

Directions

2 HOUR MARINATING TIME

To make the marinade, mix together the kashmiri masala, tomato ketchup, Worcestershire sauce, five-spice powder, salt and sugar. Allow to rest in a warm place until the sugar has dissolved.

Rub the chicken pieces with the marinade and allow to rest for a further 2 hours or overnight if possible.

Heat the oil in a frying pan (skillet) and fry half the ginger and all the garlic until golden brown. Add the chicken pieces, and fry without overlapping until both sides are sealed. Cover and cook until the chicken is nearly tender and the sauce clings with the oil separating.

Sprinkle the chicken with the lemon juice, remaining ginger and fresh coriander (cilantro). Mix well, reheat and serve hot.

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