Sneha's Recipe: Frithad Masala

Frithad Masala is a wet ground masala with spices & coconut which is slowly dry roasted before grinding. This is a East Indian recipe, this masala used for making chicken , mutton & beef curries. My mother use to make this curry over wood fire and in mud pots, it tasted awesome. She use to make this dry Frithad Masala for the full year minus the coconut and wet ingredients.

This masala can be used to make usal (dried legumes) and prawn curry, look out for more recipe using this masala.

We our bringing in the new year 2020, for Foodie Extravaganza with Curried Chicken. I, am, the host and January 12 is National Curried Chicken Day, asked our group to "Post favorite curried chicken recipe".

Ingredients

1 kg Chicken - cut into 16 pieces
1 Teaspoon Turmeric powder
1/2 Teaspoon Salt

For the Frithad Masala

Dry Spices
8 Dry Kashmiri Chillies
2 Tablespoons Coriander seeds
1 Teaspoon Cumin seeds
1 Cup Freshly Grated Coconut
1 Tablespoon Poppy seeds/khus khus
1 Teaspoon Heaped Sesame seeds/Till
2" Piece Cinnamon stick
5 Cloves
8 Peppercorns
2 Green Cardamons

Wet Ingredients
2" Piece Ginger
8 Cloves Garlic
3 + 1 Onions - sliced

2 Medium Tomatoes - sliced

1 Tablespoon Tamarind paste

3 Potatoes - cut in quarters

1/3 Cup Oil

Method

Wash the Chicken well & marinate with salt & turmeric powder.

Dry roast the spices over low flame till nice & aromatic. Keep aside. Then roast the coconut till light brown. Keep aside.

In the same pan heat a tablespoon of oil and roast the 3 onions, ginger and garlic till light pink , then add the tomatoes and fry again till tomato is soft. Keep aside to cool.

In a blender add the dry spices and powder then add the coconut and onion mixture grind to a fine paste adding little water.

In a pot / kadai heat oil then add the remaining one onion sliced and fry till light golden . Now mix in the freshly ground masala paste and fry till oil starts leaving the sides.
Then add the chicken & fry well till the masala coats it.

Add a cup of water, potatoes and let it come to a nice boil. Cover and cook till the chicken is tender & the potatoes are soft. Add salt to taste , mix the tamarind paste in little water as necessary to adjust the gravy consistency. Bring it to a rolling boil.

Garnish with coriander leaves & serve hot with rice.

Labels: Chicken, East Indian, Main course, Foodie Extravaganza Party, Frithad Masala, Coconut
We begin the New Year 2020 and for Foodie Extravaganza event, since January 12 is National Curried Chicken Day. I am the host " We are posting our favorite Curried Chicken recipe".