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Weekend Meal
It’s potluck weekend in Kalindi Chawl. A special ritual started by the women of the residence, to celebrate their economic independence, since they started working in various voluntary jobs life tailoring, handicraft factories and the like. Mitali Parekar, who works as tailor for a known designer, have been working long hours, to meet deadlines before the festivities, and Sharmin Babi is back home after 24 hours of continuous shooting as a junior artist. But that can’t be an excuse to miss the potluck weekend. So both decided to prepare something that would suit the weekend mood but require less effort and so came up with Kadai Chicken and Masala Prawns, best served with hot steamed rice. That weekend the potluck at Kalindi Chawl went really well, may be where intensions are right, things just fall in place. So even if you are experiencing a lazy weekend after a hard week, we at have the exact menu for you, Kadai Chicken and Masala Prawns, so let’s get started.
  1. Kadai Chicken – take the chicken pieces in a bowl, add the curd, a little mustard oil, a pinch of salt, 1 tbsp turmeric powder and 1 tbsp red chili powder, mix all the ingredients well and let it marinate for 30 minutes. Masala Prawns – clean the prawns, add a little salt, turmeric and red chili [powder and let it marinate for 15 minutes.
Recipe Notes

Kadai Chicken – take a kadai, add the remaining mustard oil, and let it heat on low flame, add the chopped onions and fry till it turns light brown. Then add the ginger and garlic paste and mix it well with the onions and let it cook for 2 more minutes. The add the tomato cubes, turmeric powder, red chili powder, Kashmiri red chili powder, cumin powder, coriander powder and biryani masala and mix it all well and let it cook unless it starts leaving oil.

Then add the marinated chicken, mix it well with all the ingredients, and cover the kadai with a lid and let it cook for 5 to 7 minutes. In the meantime add ½ cup water to the bowl used for marination and boil the water. Then add the water to the kadai and cover the lid. Keeping stirring in between and cook until the chicken turns tender.

Masala Prawns – take a wok, add the vegetable oil and let it heat on low flame. Now add a crushed garlic clove for flavour, then add the onion cubes, fry it until golden brown, then add the ginger garlic paste, green chilies, turmeric and red chili powder and let it cook for 2 minutes.

Now add the marinated prawns, sprinkle a pinch of salt and keep stirring. After cooking for 4 to 5 minutes your Masala Prawns are ready to be served.

P.S. serve both the dishes with hot steamed rice. Enjoy!

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