Chicken and Scallops Chettinad Masala

Dry roast the garam masala (cinnamon, cardamom, cloves, bay leaves) and other spices (peppercorns, cumin seeds, coriander seeds) individually over medium low heat until you get a nice aroma.

To prepare the masala, you need to follow this sequence: Make a fine powder of the roasted cinnamon, cardamom, cloves and bay leaves in a blender. Add the roasted peppercorn, cumin seeds and coriander seeds; blend well. Lastly, add the ginger pieces and garlic cloves and blend all together to make a fine paste.

In a nonstick pan, heat the oil. Add the mustard seeds and when they start to sputter, add the whole red chilies and curry leaves. Next add the chopped onions with a pinch of salt (adding salt helps to cook the onions quickly). Let cook for 2 to 3 minutes until it starts to turn brown.

Add the turmeric powder and red chili powder and let cook for a minute or so, until the raw smell of the turmeric vanishes. Next add the masala paste and let cook, constantly stirring for another minute until you get a nice aroma.

Lastly, add the chopped tomatoes and let cook covered on medium heat for 7 to 8 minutes until the tomatoes turn soft and the spices are cooked properly.

Add the chicken cubes, salt (as needed) and mix well with the cooked spices. Cover and cook on medium heat for 5 to 7 minutes or until the chicken is half-cooked.

Add the scallops and cook covered for another 7 to 8 minutes. Before removing from heat, add the chopped coriander leaves and, sprinkle the lemon juice.

Serve hot with rice, chapatis, or naan.