Chicken and scallops masala

Recipe by
Total Time:
45-60 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

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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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