Chicken and scallops masala

Recipe by
Total Time:
45-60 minutes
Serves: 4
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 Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 lbs - chicken (with bones), cubed into small pieces
  • 0.5 lbs - scallops
  • 1 cup - red onion, chopped
  • 1/2 cup - yellow onion, chopped
  • 1 cup - tomato, chopped
  • 1 tbsp - mustard seeds
  • 1 tbsp - red chilli powder, adjust heat level according to your taste
  • 1 tbsp - turmeric powder
  • 2 - whole red chillies
  • 10 to 12 - curry leaves
  • A bunch of coriander leaves, chopped
  • 1 tbsp - lemon juice
  • Salt to taste
  • Oil as required
  • For masala:
  • 1 piece - cinnamon
  • 3 to 4 - green cardamom
  • 5 - cloves
  • 2 - bay leaves
  • 1 tbsp - peppercorns
  • 1 tbsp - cumin seeds
  • 1 tbsp - coriander seeds
  • 3 to 4 - large garlic cloves
  • 1 - piece of ginger

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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