A special twist to tradition

A special twist to tradition

Christmas season at my house is an absolute bliss. We start to roll in our elaborate decorations for the Christmas tree and make it an event to make it as pretty as we can.  As the days to Christmas draw nearer, we get ready to invite our friends over for a New Year’s party.

We usually dedicate Christmas Eve to our friends. But on the day of Christmas, it’s just us family. All of us love waking up late that day and prefer to have a brunch followed by lunch later on.

The day starts by savouring fluffy  ‘appam and stew’ which everyone loves. When we have  digested that, we move on to the main dishes like ‘ghee rice’, ‘chicken roast’, ‘fish moley’, ‘beef olathiyathu’ and so on. But this year, we’re heading to Mumbai to celebrate with our family. However, that doesn’t stop us from getting our hands dirty in the kitchen and prepare a massive spread to make it a joyous occasion.

The recipe that I’m sharing today is a concoction of what my mother-in-law has been making for the past 30 years, added with a bit of my twist.  The ‘Chicken Masala’ recipe is simple and tasty that can be enjoyed with either rice, ‘appam’ or ‘chappati’ to make your not-so-special meals into a rather special one.”

Tresa Francis
Chef at Travancore Tasties


Chicken masala

n Chicken, 1 kg
n Onions, 2 medium-sized
n Ginger garlic paste, 1 tsp
n Chilli powder, 1 tbsp
n Turmeric, a pinch
n Garam masala, 1 tsp
n Vinegar, 1 tsp
n Salt, to taste
n Curry leaves, 1 sprig


n In a pressure cooker, cook the chicken with ginger garlic paste, all the powders, salt and vinegar on low flame for two whistles.

n  Open the pressure cooker and strain out the chicken pieces.

n Shallow fry the chicken and keep aside.

n In a pan, fry the onions till they are golden brown.

n Add the juice in which the chicken was cooked to the onions and reduce it till it becomes a thick gravy.

n Add the fried chicken pieces and gently stir to coat the chicken pieces with this gravy.

n For garnish, add some fried onions and fried curry leaves. 

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