Chicken and scallops masala

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated : 3.5 Stars
3.5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Healthy Capsicum Butter Chicken, Best Red Butter Chicken, Easy Murgh Makhani

Rate This Recipe
3.5

Ingredients

How to Make Chicken and scallops masala

  • Dry roast the garam masala (cinnamon, cardamom, cloves, bay leaves) and other spices (peppercorns, cumin seeds, coriander seeds) individually at a time, on medium low heat until you get a nice aroma.
  • For masala:
  • Firstly, make a fine powder of the ingredients of garam masala (i.e. the roasted cinnamon, cardamom, cloves and bay leaves) in a blender.
  • Next to it, add the roasted peppercorn, cumin seeds and coriander seeds. Blend well.
  • Lastly, add the ginger pieces and garlic cloves and blend all together to make a fine paste.
  • For curry:
  • In a non-stick pan, heat a tbsp of oil, add the mustard seeds.
  • When it starts to sputter, add the whole red chillies and curry leaves.
  • Next, add the chopped onions with a pinch of salt (adding salt helps to cook the onions quickly).
  • Let it cook for 2 to 3 minutes until it starts to turn brown.
  • Next, add the turmeric powder and red chilli powder.
  • Let it cook for a minute or so, until the raw smell of the turmeric vanishes.
  • Add the masala paste to it and let cook by constant stirring for another minute until you get a nice aroma.
  • Lastly, add the chopped tomatoes and let it cook covered on medium heat for 7 to 8 minutes until the tomatoes turn soft and the spices are cooked properly.
  • Next, add the chicken cubes and salt as required.
  • Mix well with the cooked spices. Cover and cook on medium heat for 5 to 7 minutes or until the chicken is half cooked.
  • Lastly, add the scallops and let cook covered for another 7 to 8 minutes.
  • Before removing from heat, add the chopped coriander leaves. Sprinkle a tbsp of lemon juice.
  • Serve hot with rice, chapattis or naan.
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