Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Lunch

Theeran Masala

Traditional 140. Theeran Masala recipe

🧺 Ingredients

• 800g free-range chicken, cut 2cm cubes
• 50g fresh turmeric root, crushed
• 3 tbsp coconut oil
• 1 medium onion (100g), sliced
• 3 tbsp ginger-garlic paste
• 4-5 green chilies, slit
• 10-12 curry leaves
• 1 tsp black pepper, crushed
• 60ml tamarind paste
• 1/2 cup water
• Salt to taste

👩‍🍳 How to make Theeran Masala

1. Prepare chicken (5 mins, no heat): Cut chicken into 2cm cubes, pat completely dry. Fresh turmeric should be crushed to fine paste (about 3 tbsp). Visual: chicken pieces uniform, turmeric paste bright yellow-orange.
2. Temper oil (1 min, high heat 180°C): Heat coconut oil. Visual: oil shimmers.
3. Add aromatics (3 mins, medium heat 160°C): Add sliced onion, fry until deeply golden. Add ginger-garlic paste, cook 1 minute. Visual: onion caramelized dark gold.
4. Add turmeric (1 min, medium heat 160°C): Add crushed turmeric paste, stir well. Cook 30 seconds. Visual: entire mixture turns bright yellow-orange, pungent aroma.
5. Add chicken (8 mins, medium-high heat 170°C): Add chicken cubes, coat thoroughly with turmeric mixture. Cook uncovered 5 minutes, stirring occasionally. Visual: chicken releases moisture, begins to brown on edges.
6. Add liquids (10 mins, medium heat 160°C): Add tamarind paste, water, green chilies, curry leaves, black pepper, salt. Simmer uncovered, stirring occasionally. Visual: liquid evaporates, chicken becomes increasingly dry and golden.
7. Finish (3 mins, low heat 130°C): Continue cooking until completely dry, no liquid remains. Visual: chicken should be glossy with spice coating, each piece distinct, not clumped.

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