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PAV BHAJI MASALA CHICKEN

May-23-2018
Shobha Keshwani
10 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT PAV BHAJI MASALA CHICKEN RECIPE

I love to make traditional dishes with different variations using all kinds of masala combos. This is one of the Sindhi style chicken preparation called seyal chicken that I tried out recently with pav bhaji masala. I served it the pav bhaji style garnished with lot of onions. It was a big success and everyone relished it.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Indian
  • Pan fry
  • Simmering
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. Chicken .. 500 gms (preferably boneless)
  2. Onions .... 2 medium
  3. Yogurt .. 2 tbsps
  4. Tomato ... 1
  5. Ginger ... 1 tsp
  6. Garlic ... 1 tsp
  7. Green chillies .. 1-2
  8. Tomato puree .. 1/4 cup
  9. Tomato ketchup .. 1 tbsp (optional)
  10. Pav bhaji masala ... 1 tbsp
  11. Coriander leaves ... handful
  12. Turmeric powder ... 1/4 tsp
  13. Garam masala powder .. 1/2 tsp
  14. Red chilli powder ....... 1/2 tsp ( or as per your liking )
  15. Salt ...... to taste
  16. Oil + butter .... as needed
  17. Pav breads .. as needed.
  18. Lemon wedges and finely chopped onion, coriander and green chillies for garnishing.

Instructions

  1. Wash and marinate the chicken pieces with yogurt, salt and turmeric.
  2. In a pan heat oil fry the onions until golden brown.
  3. Add the ginger, garlic, green chillies and tomato and simmer until tomato gets cooked.
  4. Now tip in the marinated chicken pieces and saute and simmer to cook. Add the mentioned spice powders.
  5. When the water dries up saute and add the tomato puree, coriander leaves and a little water until you get a nice colour and the oil separates.
  6. At the final stage add a little butter.
  7. Garnish with finely chopped onions, coriander leaves, green chillies and lemon wedges before serving.
  8. It can be served with pavs / rumali rotis / naans .

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Payal Singh
May-29-2018
Payal Singh   May-29-2018

Thanks for sharing this recipe.

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