Ingredients

• 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.
• Recipe: Only Fish Recipes