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

Method:

1. 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.
2. For masala:
3. Firstly, make a fine powder of the ingredients of garam masala (i.e. the roasted cinnamon, cardamom, cloves and bay leaves) in a blender.
4. Next to it, add the roasted peppercorn, cumin seeds and coriander seeds. Blend well.
5. Lastly, add the ginger pieces and garlic cloves and blend all together to make a fine paste.
6. For curry:
7. In a non-stick pan, heat a tbsp of oil, add the mustard seeds.
8. When it starts to sputter, add the whole red chillies and curry leaves.
9. Next, add the chopped onions with a pinch of salt (adding salt helps to cook the onions quickly).
10. Let it cook for 2 to 3 minutes until it starts to turn brown.
11. Next, add the turmeric powder and red chilli powder.
12. Let it cook for a minute or so, until the raw smell of the turmeric vanishes.
13. Add the masala paste to it and let cook by constant stirring for another minute until you get a nice aroma.
14. 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.
15. Next, add the chicken cubes and salt as required.
16. Mix well with the cooked spices. Cover and cook on medium heat for 5 to 7 minutes or until the chicken is half cooked.
17. Lastly, add the scallops and let cook covered for another 7 to 8 minutes.
18. Before removing from heat, add the chopped coriander leaves. Sprinkle a tbsp of lemon juice.
19. Serve hot with rice, chapattis or naan.
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