I roasted around 3 kg spices for a huge batch of my Parbhi Sambar (promise to self – do a post on #Parbhi Sambar Masala soon) last weekend.
I usually grind smaller batches at home but this time got it ground from a masala chakki at Vile Parle…
Figured out the spice mill owner was an East Indian (a Mumbai Catholic community) and enquired if he had any bottle masala for sale.
Turned out he’d made a fresh batch and had packets for sale. Immediately picked up a 100 gm packet without a clue about East Indian cooking.
Referred to a few websites and checked with a good friend… Finally made it my way which goes like this…
1 kg chicken on the bone (preferably chicken legs and breasts cut into large chunks)
3 large onions – 1 finely chopped and the other 2 roughly sliced
3 medium tomatoes puréed
3 potatoes – unpeeled and quartered
1/2 grated coconut
Ginger Garlic Paste – 2 tablespoons
Green chillies – 2 nos
Cloves – 2 nos
Peppercorns – 6 to 8 nos
Cinnamon – 1/2″ piece
Oil around 4 tbsp
Bottle Masala – 3 tbsp
Kashmiri Red Chilli powder – 2 tbsp
Turmeric Powder – 1 tsp
2 tbsp tamarind pulp
Coriander leaves for garnish
Salt to taste
Rub in a tbsp of bottle masala and half a tsp of turmeric powder. Leave the marinated chicken in the refrigerator for a couple of hours. I left mine overnight.
Heat a tbsp of oil in the vessel you’re going to make your curry and on a high flame sauté the chicken quickly till it sears and browns. Remove and set aside.
Remove the onions and add in the grated coconut. Sauté this till it’s a lovely golden brown and toasty.
Add the remaining oil to the vessel and add the finely chopped onion once hot. Sauté till lightly golden.
Add a cup of water (or some more to adjust your gravy consistency).
Simmer this on a slow flame for around 20 minutes till the chicken is tender and falling off the bone and the potatoes are cooked completely. Add tamarind pulp and cook for a minute or two.