Chicken Crispy Masala

It's not taking me too long to introduce some exotic spices to my new roommates palates. Apparently "curry" is a red flag, but "chicken parm with an Indian twist" is acceptable. Not only acceptable, but hugely successful. Everyone loved this meal! And why not? It's basically a twist of the British-Indian Chicken tikka masala, using crispy instead of tikka.  Baby steps people!
A quick curry powder. Onions start the sauce. Next goes the paste and powder. Fry up some chicken cutlets. Then layer everything in your pan. Don't oversauce at this point so the chicken will stay crispy. Browned paneer cheese. mmmmmmmm. Serve over rice! You don't have to make it look all pretty like this, just scoop it out onto a plate.

Chicken Crispy Masala

  • 5 Cloves Garlic
  • 2 Inches Ginger
  • 5 Dried Chiles (or 1 tablespoon chile flake)
  • 1 Large Onion (diced)
  • 2 Tablespoons Curry Powder
  • 28 Ounces Canned Crushed Tomato
  • 28 Ounces Canned Diced Tomato
  • 1 Cup Cream
  • 2 Tablespoons Honey
  • Cilantro
  • Breaded Chicken Cutlets
  • Paneer Cheese
  • Rice

Instructions

  1. Make a paste of 5 cloves garlic, equal amount ginger, and a few dried chiles or chile flake.
  2. Fry some onions in butter until lightly browned. Add the paste, followed by between 2 - 4 tablespoons of the powder depending on how you like it.
  3. Add 1 28 oz can of pureed tomatoes, and one 28 oz can of diced tomatoes. Add some honey to taste and a cup of cream. Cook about 45 minutes and finish with some cilantro.
  4. Chop up some fried chicken cutlets and layer with the sauce in a baking dish. Top with crumbled paneer cheese. Bake at 400 for about 30 minutes until the cheese is browned. Serve with rice