East Indian Bottle Masala Chicken Curry But The Story of East Indian Bottle Masala Comes First 🙂
The East Indian bottle masala was made by the East Indians, a community that lived in large numbers in Bandra (the masala we use in this recipe comes from Bandra too). It’s this masala that will be at the core of East Indian Bottle Masala chicken curry.
They were the original Christian inhabitants of the region around Mumbai, converted by the Portuguese who had set up settlements in places like Bassein and Chaul as North Konkan counterparts to their stronghold of Goa. Religion is another thing, this community remained quite close to its Konkani roots, with many rituals and recipes that were quite close to their Hindu counterparts.
Bombay’s growth, in the 19th century, was good news for the local Christians, who were well-positioned to work with the British rulers. But they were less than pleased to find that the city’s prosperity started attracting Goan Christians, who were soon competing for the same jobs. To differentiate themselves the locals decided to adopt a new name and the name they chose was East Indians, after the East India Company.
The fact that this made them East Indians in Western India didn’t seem to matter, though in time a further level of confusion would be added when people abroad started referring to all Indians as East Indians, to distinguish them from the West Indians of the Caribbeans, which would make the community East Indian East Indians from Western India.
Source: How bottle masala made by East Indians of Bandra makes any dish taste good.
East Indian Bottle Masala Chicken Curry Recipe
I like to work by my instinct at times. So when I discovered a packet of East Indian Bottle Masala lying in my fridge, I wanted to do something with it immediately. Since there is a Goan-Konkani influence in the bottle masala, I wanted to use coconut, mustard and curry leaves. I decided not to use tomatoes but opted for lime to give the East Indian Bottle Masala Chicken Curry a tangy edge.
Planning is done, I got to work to make East Indian Bottle Masala Chicken Curry. Marinated the chicken and started frying the masala for the creamy curry.
As I added the East Indian Bottle Masala to the masala I was making, Bang!, the whole kitchen was immersed in the aromatic fragrance of the East Indian Bottle Masala. That’s when I realised why it was so significant in the East Indian Cooking. Here is the rundown of how this morning was spent over an instinctive cooking session to make the East Indian Bottle Masala Chicken Curry.
Healthy Tip: I made this chicken curry with ghee, however, on other occasions, I have made this with canola oil too. You may use canola oil or your preferred vegetable oil as a substitute.
- Preparation Time: 30 minutes
- Cooking time: 25 minutes
- Cooking Gizmos: Kadhai or a wok
- Serves: 4
Stuff you need to make the East Indian Bottle Masala Chicken Curry recipe?
|what goes in?||what kinds?||how much?|
|Whole Chicken||Without skin cut in curry pieces||1 No.|
|Lemon Juice||2 Lemons|
|Salt||Table salt||1 teaspoon|
|Red Chilli Powder||Kashmiri||1 tablespoon|
|East Indian Bottle Masala||1.5 tablespoon|
|Brown Sugar||1 tablespoons|
|Mustard Seeds||1 tablespoons|
|Onions||Paste||3 Medium size|
|Ginger Garlic||Paste||1 Tablespoon|
|Green Chillies||4 No.|
|Ghee or Canola Oil||2 tablespoons|
How to make East Indian Bottle Masala Chicken Curry recipe?
- Clean, pat dry and make gashes in the chicken.
- Marinade the chicken in a mixture of juice of one lemon, salt and a tablespoon of Kashmiri Red Chilli Powder and rest it in a refrigerator for an hour.
- Add ghee to a kadhai or a wok and splutter the mustard seeds. Add the green chillies and fry for a minute or so. Add the curry leaves and saute till they release their flavour.
- Add the onion paste now and fry it till it is translucent.
- Add ginger garlic paste. Saute till the raw smell of the ginger garlic paste goes away.
- Add the East Indian Bottle Masala now and mix it well. To incorporate it fully, add some water.
- Add the marinated chicken to the frying masala and coat the chicken well. If needed, add some more water to it. Move it around every minute or so for about 5 minutes.
- Add the brown sugar now and mix well.
- Add the coconut milk and bring the curry to boil.
- Leave it to simmer for around 15 minutes or till the chicken is really tender.
- Add the remaining juice of 1 lemon.
- Serve this really aromatic and flavour full East Indian Bottle Masala Chicken Curry with rice.