ramyaramesh3007This indian-style ‘chicken’ masala is the perfect accompaniment to any meal – it’s spiciness balanced by the flavourful spices really make this dish!
This Chettinad ‘Chicken’ Masala recipe cleared out in just a few minutes by my family because it made such an addictive side dish! Made with a delicious Chettinad-style gravy, this is the perfect accompaniment to any meal. The ‘chicken’ is actually made with one of my favourite type of mushrooms – lion’s mane mushroom.
Chettinad cuisine originates from the Chettinad region in Tamil Nadu in South India. Traditionally, they traded salt and spices that add rich flavours to the food. Lots of whole and ground spices with fresh aromatics are the key to amazing flavour! They are also known for their spiciness but you can make it customisable. Another must add is grated coconut to make it taste closest to the authentic version.
What You Need for This Recipe
- fresh lion’s mane mushroom – you can also get the frozen or dehydrated version, just takes a little more time to thaw or soak in water.
- marinade – turmeric, garam masala, kashmiri chili powder, black pepper, plant based yogurt, lime juice
- aromatics – tomato, garlic, ginger paste, onion
- whole spices – cinnamon sticks, black peppercorn, fennel seeds, cumin seeds, coriander seeds, red chilies
- ground spices – turmeric, garam masala, kashmiri chili powder, black pepper
- lime juice – for acidity
- grated coconut – a must for most chettinaad dishes!
Vegan Chettinad Chicken Masala
Ingredients
Mushroom Marinade
- 400 g lion's mane mushroom
- 2 tsp ginger-garlic paste
- 1 tbsp garam masala
- 1/2 tbsp coriander powder
- 1 tbsp kashmiri chili powder
- 1/4 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp lime juice
- 1/3 cup dairy free yogurt
Masala Paste
- 1 tbsp groudnut oil but you can use any oil!
- 1/2 tbsp coriander seeds
- 1/2 tbsp fennel seeds
- 1 tsp cumin seeds
- 6-8 whole black peppercorns
- 3 cloves
- 1 cinnamon stick
- 4 dried red chilies
- 2 tsp ginger-garlic paste
- 3/4 cup fresh grated coconut
Chettinad Gravy
- 1 large red onion
- 3 medium tomatoes
- 1 tbsp kashmiri chili powder
- 1 tbsp garam masala
- 1/4 tsp turmeric
- 2 sprgs curry leaves
- salt if needed
- 1/2 tsp black pepper
- 1/2 tsp lime juice
- splash water
Garnish
- 4 tbsp chopped coriander
Instructions
- Wash lion's mane mushrooms and pull them apart into bite sized chunks. Add all ingredients for the marinade and mix well. Marinate for about 1 hour – overnight for deeper flavour.
- Add 1 tbsp oil and roast all the masala ingredients (except coconut, garlic, and ginger) for 2–3 mins till fragrant.
- Add in ginger-garlic paste and saute for a minute.
- Add grated coconut, roast until the mixture is browned. Cool and grind with splash of water to a smooth paste.
- Heat oil in a wider and heavy-bottomed pan. Add onions and sauté till golden brown. Add tomatoes and cook till soft and oil starts to separate.
- A secret hack that my family taught me is to slice the tomatoes and cook them face down – then mash them directly in the pan so you get all the juices in.
- Add powdered spices – garam masala, kashmiri chili powder & turmeric.
- Add the ground masala paste and cook the paste with onion-tomato mixture for 10-15 minutes on medium flame till oil releases. This is really a patience game! It might cook faster or take slightly longer depending on the heat and the nature of the pan.
- While this is cooking, air fry the lion's mane mushroom at 180C for about 10-12 minutes with a drizzle of oil.
- Add curry leaves to the gravy and give it a good mix.
- Add the fried lion's mane mushroom and mix well with the masala. Add salt, black pepper and a splash of water if too thick.
- Cover and cook on medium heat for about 20 minutes, stirring occasionally. Add more water for a gravy-style curry or reduce it for a dry roast style.
- Garnish with fresh coriander. Serve hot with steamed rice, chapathi, dosai or idiyappam. Enjoy!