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Vegan Chettinad Chicken Masala

This indian-style 'chicken' stir fry dish is the perfect accompaniment to any meal – it’s spiciness balanced by the flavourful spices really make this dish!
Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: indian food, indian recipes
Servings: 6

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!