We are Syrian Christians and hence Easter lent means abstaining from non vegetarian for 50 long days. Though the initial 25 days were a breeze, it really started getting to us by the 30th day. We were pretty much fed up of paneer and soya by then and turned to mushroom for dinner gravies. There is this chettinadu chicken curry that we fell in love while while on a road trip and I was thinking why not try out the same using mushroom and see how it goes. Though I did search for recipes online, I didn’t quite like what I found as most of them were coconut based gravies.
As luck would have it, I had also ran out of Zaiqa’s butter chicken masala by then and decided to order it online. And what do I find on their website? Chettinadu masala! Now I have to be honest here, I am very reluctant when it comes to trying new stuff which essentially means that I have been buying only their sindhi biryani, bombay biriyani, butter chicken, roast and chicken 65 masalas. And I decided it was high time I tried out their Chettinadu masala since I know for a fact that their quality is matchless. And to cut a long story short, we have fallen in love with this masala! It just felt as if we were back at that restaurant from our road trip and we were having their dish!
So much so that the pack I ordered was over in two weeks. Time to get my next batch, this time I have to make a proper chettinadu chicken curry itself with this masala! Now the recipe here is tweaked from the recipe on their website to suit my chaotic chooking style 🙂
Ingredients
3-4 tablespoon oil
2 onions, chopped finely
2 tomatoes, chopped finely
2 teaspoon ginger garlic paste
1 stalk of curry leaves
1 pack/200gm of button mushrooms, cleaned and sliced
1/2 teaspoon turmeric powder
2 tablespoon chettinadu masala
Salt to taste
How To Make Chettinadu Mushroom Masala
Heat the oil in a deep bottomed pan. Add onions and saute on medium flame till they start to brown. Add ginger garlic paste and curry leaves and saute till the raw smell goes off. Now add tomatoes and saute till oil starts to separate.
Add the sliced button mushrooms and saute for 2-3 minutes till water evaporates. Add turmeric powder and chettinadu masala and saute till the raw smell goes off. Add half to one cup of water (depending upon how thick you would want your gravy) and cook on low flame for 5-10 minutes until the mushroom is done.
Serve hot with rotis. Here I have served this amazing chettinadu mushroom masala with methi rotis.
Do check out the amazing range of masalas from Zaiqa here.
