— SUITABLE FOR PURE VEGETARIAN FOOD —
east-indian bottle masala: each East Indian family of Mumbai has its own secret version of the Bottle Masala. We offer our own secret version for those who don’t have access to other secret versions.
Red Chili, Coriander Seed, Sesame Seed, Turmeric, Mustard Seed, Poppy Seed (khus-khus), Cumin Seed, Chick-pea, Wheat Grain, Himalayan Salt, Black Pepper, Cassia Leaf, Fennel Seed, Fenugreek Seed, Clove, Cardamom, Mace, Nutmeg, Black Cardamom, Cinnamon, Cubeb Pepper (kabab chini), Caraway Seed, Star Anise, Mugwort (maipatri), Sichuan Pepper (chirphal), Asafetida, Cassia Bud, Stone Flower (dagad-phul), and Saffron.
2 Tbs for 1 kg of meat or fish.
12 months from date of packaging
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.
EAST-INDIAN CHICKEN CURRY
1 kg Chicken | fleshy pieces
Prepare a marinade mix using:
2 lime (juice)
1 tsp salt
1 Tbs Kashmiri Chili powder
Apply the marinade thoroughly to the chicken pieces and marinate in the refrigerator for 1 hour.
Heat 2 Tbs ghee—or oil—in a karahi; add 1 Tbs mustard seed and when it starts popping add 4 green chili and stir-fry for 30 seconds. Lower heat and add 12 curry leaf and fry till the aroma is released. To that add the 200g onion (paste) and stir-fry it till it just starts to brown. Add 1 Tbs ginger-garlic paste and stir-fry for 30 seconds. Add 1½ Tbs east-indian bottle masala and ¼ cup water. Mix well and cook for 30 seconds. Add the marinated chicken and mix well with the masala. Stir-fry for 5 minutes. Add 2 cups coconut milk and 1 Tbs jaggery (powder), mix well, raise heat and bring to boil. Lower heat and simmer for 10 minutes or till the chicken is done. Remove heat and add juice of 1 lime. Mix well. Keep covered for few minutes before serving. Serve with rice.
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