Ayam Madras Pakistan (Pakistani Chicken Madras)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• ½ kg fillet Ayam-potong dadu besar, 4 sm Mentega/Ghee
• 3 Tomat-cincang, 2 sm Air lemon, 2 sm Daun klabet
• Daun ketumbar-hiasan

Pasta kari-Potong kecil2:

• 450 gr Tomat, 2½ cm (10 gr) Jahe, 75 gr Bawang bombay
• 4 (15 gr) Bawang putih, 2 Cabai keriting, 1 Cabai merah

Bumbu kering:

• 1 st Cabai bubuk, 1 st Lada hitam bubuk, 1 st Ketumbar
• 1 st Garam, ½ st Kayu manis bubuk, 1 st Kunyit bubuk
• 1 st Gula, 4 Cengkeh, 1 st Jintan, 2 Kapulaga hitam
• 3 sm Kelapa parut kering

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 roti Naan, nasi hangat atau Nasi Curry India.

* Adaptasi dari resep Maria Nasir, dng sedikit modifikasi. Terima kasih Maria..:)

Ingredients

• ½ kg Chicken fillet-diced, 2 tbsp Fenugreek leaves
• 3 Tomatoes-chopped, Coriander leaves-garnish
• 2 tbsp Lemon juice, 4 tbsp Butter/Ghee

Curry Paste-Small cut:

• 450 gr Tomatoes, 4 (15 gr) Garlic cloves, 75 gr Onion
• 2½ cm (10 gr) Ginger, 1 Red chilies, 2 Cayenne pepper

Dry spices:

• 1 tsp Coriander, 1 tsp Chili powder, 1 tsp Salt, 4 Cloves
• 1 tsp ground Black pepper, 2 black Cardamom pods
• 1 tsp ground Turmeric, 3 tbsp dry grated Coconut
• 1 tsp Cumin, ½ tsp Cinnamon powder, 1 tsp Sugar

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 naan (flat bread), warm steamed rice or Indian Curry Rice.

* Adapted from Maria Nasir recipe, with minor modification. Thank you dear Maria..:)