Mangalore Chicken Masala is a delicious coconut based chicken gravy with some aromatic spices which are freshly roasted and ground, imparting a wonderful flavour to the dish. This is a dry and thick gravy, and due to this the flavours of the spices become all the more concentrated and the dish more delicious!
Traditionally coconut and tamarind are added to this dish, but I have added tomatoes as per the recipe I had. The uniqueness of this dish lies in the step, where in the end, after all the cooking is almost done, we add coconut and boil it for just a few minutes. Though the finely grated coconut is to be directly added to the gravy, I have ground it slightly for a pulse or two, to just give it a slightly less coarse texture.
For some more delicious gravies, do take a look at the following recipes too…..
2. Methi Murg
4. Mutton Vade
Here’s the recipe for the delicious Manglorean Chicken Masala….
Prep Time : 30 min
Cooking Time : 40 min
Serves : 8
- 1 kg Chicken
- 1 1/2 cup Fresh Grated Coconut (approx 1/2 coconut)
For The Marinade :
- 1 cup Finely Chopped Tomatoes (2 medium tomatoes)
- 3 tbs Ginger Garlic Paste
- 3 Green Chillies ….. Ground to a paste
- 1/4 cup Fresh Corriander Leaves …. Ground to a paste
- 1 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1 1/2 tsp Salt
To Be Roasted :
- 10 tsp Corriander Seeds
- 8 Cloves
- 8 Green Cardamoms
- 8 Cinnamon Sticks…. 1″ each
- 1/4 tsp Methi Seeds (Fenugreek Seeds)
- 8 Black Peppercorns
- 10 – 12 Bedgi Dry Red Chillies …. Deseeded …. To be adjusted as per preference
For The Tempering :
- 1/2 cup Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Asafoetida.
- 2 sprigs Curry Leaves
- 1 1/4 cup Grated Onions (2 medium onions)
- To make Mangalore Chicken Masala, clean and wash the chicken pieces thoroughly and set aside to drain.
- Cut them into medium sizes and marinate with the ginger garlic and green chilli and corriander paste, turmeric and red chilli powder, salt and the chopped tomatoes. Set aside for about half an hour.
- Heat a kadhai and dry roast separately, each ingredient mentioned for roasting. Cool and grind them to a fine powder in the mixer grinder.
- Cook the marinated chicken with the lid on, adding about a cup of water to it.
- When the chicken is almost cooked, add the ground roasted spice powder and mix well.
- In the meantime grate the onions and set aside.
- Heat a pan and add oil to it. When it heats up, add the mustard seeds.
- As soon as they splutter add the cumin seeds and asafoetida.
- Add the grated onions and saute. Now add the curry leaves and saute further till the onions are well cooked.
- When the chicken is cooked, add the entire mixture to the sauteed onions and mix.
- Add salt to taste and bring to a boil on high flame stirring occasionally.
- Grind the grated coconut for a pulse or two using a very tiny amount of water, if required.
- Add this to the cooked chicken and mix well. Check seasoning and again bring to a boil. Keep the gravy thick and slightly dry.
- Add some of the chopped coriander and mix. Simmer on low heat for few minutes.
- Switch off the flame and garnish with chopped coriander leaves.
- Serve the delicious Mangalore Chicken Masala with some hot phulkas and steamed rice.