Recheado Masala Chicken Fry
Goa means beaches but more so plenty of amazing food! Just walking down the streets of Goa is a fantastic introduction to an amazing eating experience as the smells and aromas which hit you are indescribable. Goan food is all about robust and bold spices mixed with the freshest of seafood, vegetables, and meats which are a proper treat for anyone who likes full bodied flavored dishes. When I stayed in Goa for a full two weeks for a store opening many years ago, I remember relishing the most delicious food I had ever tasted in the Western part of India! It was an unforgettable visit.
When I opened a packet of Recheado Masala yesterday, the smell wafting from it immediately reminded me of my stay in Goa all those years ago! I tasted a bit of the raw spice mix and I knew that I had instantly fallen in love with Recheado Masala! It had everything which I had tasted and loved in the little Goan eateries along Candolim beach – a good kick of heat, a generous amount of sourness and above all a powerful yet well-balanced amount of spices and aromatics! Truly fantastic stuff!
Recheado Masala is usually used for making fried fish especially mackerel but since I did not have mackerel at home it was Recheado Masala Chicken Fry for us! It turned out to be delicious and I can’t wait to try out this lovely spice mix with other meats and vegetables! Making Recheado Masala Chicken Fry was so easy. A bit of marinating and some sautéed onions, 25 minutes of cooking and the dish was ready to be eaten. Follow the steps below for making one of the most awesome Goan recipes you’ll ever get to eat in your lifetime!
- Chicken - 500 Grams Medium Sized Pieces
- Recheado Masala - 4 Tablespoons
- Onion - 1 Large, Finely Sliced
- Salt - To Taste
- Oil - 2 Tablespoons
- Marinate the chicken pieces in the Recheado Masala for a minimum of 20 minutes.
- Place a cooking pot on the stove on medium-high heat.
- Add the oil to the cooking pot and once the oil is hot, add the sliced onions.
- Add a pinch of salt to the onion slices so that they'll cook faster.
- The onion slices just need to be cooked until they are translucent. This should take 5 minutes with the heat on medium-high.
- Once the onions are translucent, add the marinated chicken pieces and stir well.
- Add salt and a bit of water if needed.
- Cover the cooking pot and keep the heat at medium-high. Cook the chicken for 25 minutes or until it is soft and tender.
- Stir and add a bit more water if the water evaporates completely.
- We want this dish to be nice and dry so it would be best to cook the chicken in its own juices and in the juices of the Recheao Masala mix.
- Check the chicken pieces after 25 minutes of cooking and if soft and tender, evaporate any remaining gravy or juices.
- If not then continue to cook for 5 to 10 minutes more.
Enjoy Recheado Masala Chicken Fry hot, straight of the stove with plenty of steamed rice. It makes a lovely and satisfying meal and of course more so if it’s on a lazy Sunday afternoon. Now to get my hands on some delicious Xacutti, Xeque xeque, and Ambot Tik and enjoy some more Goan food and teach all of you how to make the same! Till then enjoy!