Teekha Masala

Spicy chicken masala with coconut. Reduce the quantity of chilies, peppercorns and ginger for a milder version. Note: this in not "Chicken Tikka Masala". Teekha means Spicy/Hot.



Vishal came down to visit us yesterday and he wanted me to make something spicy so I tried this recipe. You can add sauteed eggplant or vegetable koftas to the gravy instead of chicken.


Ingredients:
Chicken pieces – 1 lb. (about ½ kg)
Salt to taste
Turmeric powder – 1 tsp.
Kashmiri red chili powder – 2 tsp.

Masala Paste:-
Vegetable Oil – 1 tbsp.
Coriander seeds – ¼ cup
Kashmiri red chilies – 5-7
Small red chilies – 10 to 15
Cloves – 4-5
Mace – small piece
Peppercorns – 1 tsp.
Sliced onion – 2 cups
Garlic pods – 10 to 12
Grated fresh coconut or chopped coconut pieces – ½ cup
Peanuts – 2 tbsp.
Chopped tomatoes – 1 cup
Cilantro chopped – 2 tbsp.
Kashmiri red chili powder – 1 tbsp. (optional)
Small ball of Tamarind
Ginger – 1 tbsp.


Vegetable oil – 2 tbsp.
Chopped onion – ½ cup


Method:

• Add salt, turmeric powder and chili powder to chicken pieces and set aside.


• Dry roast red chilies and coriander seeds and keep aside.


• Add little oil and add cloves, peppercorns and mace and roast for about a minute. Remove from pan and add to the dry roasted chilies.


• Add the remaining oil to the pan and fry chopped onion till translucent. Add garlic pods, peanuts, grated coconut and fry for about 2-3 mins till coconut is toasted. Take care not to burn the coconut. Add tomatoes and stir for another 2 minutes till tomatoes soften. Turn the heat off and allow to cool.


• Grind together the roasted red chilies, cloves and spices and the onion coconut mixture along with cilantro, ginger, tamarind and Kashmiri red chili powder to make a thick coarse paste. Add water as desired.


• Heat 2 tbsp oil in the same pan and add 1/2 cup chopped onions. Once they turn pink add chicken and stir. Keep stirring occasionally and cook covered for 3-5 mins.


• When the chicken is almost done add the ground masala paste and stir for another 4-5 mins. Add water as required and check the salt. Allow to boil for 3-4 mins and then turn the heat off. Let it rest on the stove for 15 mins before serving with rotis or rice along with a raita or plain yogurt.