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Saturday, March 1, 2014

Ayam Madras Pakistan (Pakistani Chicken Madras)


In Indonesian & English

Bahan
½ kg fillet Ayam-ptg dadu bsr, 2 sm Air lemon   Bumbu kering:
4 sm Mentega/Ghee, 2 sm Daun klabet                  -  1 st Cabai bubuk, 1 st Ketumbar
3 Tomat-cincang, Daun ketumbar-hiasan               -  1 st Lada hitam bubuk, 1 st Gula
Pasta kari-Ptg kecil2:                                                     -  4 Cengkeh, ½ st Kayu manis bubuk
450 gr Tomat, 75 gr Bawang bombay                     -  1 st Jintan, 1 st Kunyit bubuk
2½ cm (10 gr) Jahe, 4 (15 gr) Bawang putih       -  3 sm Kelapa parut kering
2 Cabai keriting, 1 Cabai merah                               -  1 st Garam, 2 Kapulaga hitam

Directions
-   Sangrai jintan, ketumbar, kapulaga, cengkeh & kelapa  parut hngga kelapa kecoklatan. Tumbuk bahan tsb kmd campur dng bumbu kering lainnya, sisihkan.
-   Masukkan bahan pasta kari ke dlm blender/food processor kemudian blender menjadi pasta halus, sisihkan.
-   Panaskan mentega/ghee di pan dalam dng api sedang. Mskkan ayam, aduk hingga ayam kuning kecoklatan. Beri campuran bumbu kering, tumis sampai harum (2-3 menit). Tuang pasta kari, masak lagi bbrp menit. Mskkan tomat cincang, tutup pan & kecilkan api kerendah. Masak sampai ayam matang & saus berminyak (10-15 mnt). Tambahkan garam bila perlu. Jika anda ingin ayam Madras berkuah, tambahkan ± 50-100 ml air & masak sebentar (opsional). Taburi daun klabet & beri ar lemon. Matikan api & tutup pan 5 mnt seblm dihidangkan. Tempatkan ayam di piring saji & hias dng daun ketumbar. Hidangkan ayam madras dng nasi hangat atau roti naan.
* Adaptasi dari resep Maria Nasir, dng sedikit modifikasi. Terima kasih Maria Nasir..:)

Ingredients
½ kg Chicken fillet-dice cut, Coriander leaves       Dry spices:
4 tbsp Butter/Ghee, 2 tbsp Fenugreek leaves       -  1 tsp Coriander, 1 tsp Chili powder
3 Tomatoes-chopped, 2 tbsp Lemon juice              -  1 tsp ground Black pepper, 4 Cloves
Curry Paste-Small cut:                                                   -  1 tsp ground Turmeric, 1 tsp Salt
450 gr Tomatoes, 4 (15 gr) cloves Garlic              -  1 tsp Cumin, ½ tsp Cinnamon pwd
2½ cm (10 gr) Ginger, 1 big Red chilies                 -  3 tbsp dry grated Coconut
2 Cayenne pepper, 75 gr Onion                                 -  1 tsp Sugar, 2 black Cardamoms

Directions
-   Roast cumin, coriander, cardamom, cloves & grated coconut until the grated coconut brownish. Grind them & then mix it with other dry spices; set aside.
-   Put all of the curry paste ingredients into a food processor & make a smooth paste, set aside.
-   Heat the butter/ghee in a deep pan over medium heat; stir in the chicken until golden brown. Add in the dry spices mixture; sauté for 2-3 min until fragrant. Put in the curry paste; fry for few more minutes. Stir in the chopped tomatoes; cover the pan & reduce the heat to low. Bring to a simmer for 10-15 min or until the chicken cooked through & the sauce becomes greasy. Add in some more salt if it`s necessary. If you want some gravy in your Madras chicken, add ± 50-100 ml of water (optional). Sprinkle the fenugreek leaves & lemon juice; turn off the heat & cover the pan for 5 minutes before serving. Place them in a serving plate & garnish with coriander leaves.
-   Serve the chicken madras with warm steamed rice or naan (flat bread).
* Adapted from Maria Nasir recipe, with minor modification. Thank you Maria Nasir..:)

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