I like to work by my instinct at times. So when i discovered a packet of East Indian Bottle Masala lying in my fridge, I wanted to do something with it immediately. Since there is a Goan-Konkani influence in the bottle masala, I wanted to use coconut, mustard and curry leaves. I decided not to use tomatoes but opted for lime to give the East Indian Bottle Masala Chicken Curry a tangy edge. Planning done, I got to work to make East Indian Bottle Masala Chicken Curry. Marinated the chicken and started frying the masala for the creamy curry.
As I added the East Indian Bottle Masala to the masala I was making, Bang!, the whole kitchen was immersed in the aromatic fragrance of the East Indian Bottle Masala. Thats when I realised why it was so significant in the East Indian Cooking. Here is the run down of how this morning was spent over an instinctive cooking session to make the East Indian Bottle Masala Chicken Curry.
The East Indian bottle masala was made by the East Indians, a community that lived in large numbers in Bandra (the masala we use in this recipe comes from Bandra too).
Healthy Tip: I made this chicken curry with ghee, however, on other occasions I have made this with canola oil too. You may use canola oil or your preferred vegetable oil as a substitute.
- Preparation Time: 30 minutes
- Cooking time: 25 minutes
- Cooking Gizmos: Kadhai or a wok
- Serves: 4
Stuff you need to make the East Indian Bottle Masala Chicken Curry?
|what goes in?||what kinds?||how much?|
|Whole Chicken||Without skin cut in curry pieces||1 No.|
|Lemon Juice||2 Lemons|
|Salt||Table salt||1 teaspoon|
|Red Chilli Powder||Kashmiri||1 tablespoon|
|East India Bottle Masala||1.5 tablespoon|
|Brown Sugar||1 tablespoons|
|Mustard Seeds||1 tablespoons|
|Onions||Paste||3 Medium size|
|Ginger Garlic||Paste||1 Tablespoon|
|Green Chillies||4 No.|
|Ghee or Canola Oil||2 tablespoons|
Check out the full recipe titled East Indian Bottle Masala Chicken Curry and how to make it on my blog.