BBQ Chicken Masala

Ingredients

• 1 kg chicken, cut into about 16 pieces
• 4 tbsp plain yogurt
• 1/2 tsp ginger powder
• 1/2 tsp garlic powder
• 1 tsp roasted ground cumin
• 1 tsp ground red chili
• Salt, to taste
• 3 tbsp lemon juice
• 1 tbsp besan (gram flour)
• 1/2 tsp ground green cardamom
• 1/2 cup oil
• 4 tbsp finely chopped onion
• 1 tbsp chopped fresh ginger
• 1 tbsp soy sauce
• 2 tomatoes, blended
• 1 onion, sliced
• 1 green bell pepper, julienned
• 1 firm tomato, julienned
• 4 green chilies, finely chopped
• 1 tsp ground red chili, for the masala
• 1 tsp roasted ground coriander
• 1 tsp kasuri methi (dried fenugreek leaves)
• 2 tbsp chopped fresh cilantro, plus more for garnish
• Salt, to taste

Instructions

1. Marinate the chicken. In a large bowl, combine the chicken with yogurt, ginger powder, garlic powder, roasted ground cumin, ground red chili, salt, lemon juice, besan and ground green cardamom. Mix until every piece is well coated.
2. Rest for 2 hours. Cover and marinate the chicken for about 2 hours so the seasoning can flavor the meat.
3. Barbecue, grill or bake. Cook the marinated chicken on the barbecue, under a grill/broiler or in the oven until cooked through and lightly browned. Set the cooked chicken aside while you prepare the masala.
4. Build the masala base. Heat the oil in a wide pan. Add the finely chopped onion and chopped ginger and cook until softened. Stir in the soy sauce and continue cooking briefly.
5. Cook the tomatoes. Add the blended tomatoes and cook, stirring regularly, until the tomato mixture reduces and the oil begins to separate around the edges.
6. Season the masala. Add the ground red chili, roasted ground coriander, kasuri methi, green chilies, fresh cilantro and salt to taste. Mix well and cook for a short time so the spices bloom in the tomato base.
7. Add the chicken. Add the cooked BBQ chicken to the masala and stir-fry for about 5 minutes so the pieces become coated in the thick sauce.
8. Finish with fresh vegetables. Add the sliced onion, julienned green bell pepper and julienned tomato. Toss over fairly high heat just until the vegetables warm through but still keep some bite.
9. Serve. Taste for salt, garnish with additional fresh cilantro if you like, and serve hot with naan or roti.