Mangalorean Chicken Indad Recipe | Mangalorean Catholic Style Tangy Sweet Chicken Masala


This Chicken Indad Recipe is a traditional Mangalorean Indad recipe evolved from the Mangalorean pork indad Recipe.

rovenas masalas

Indad is a Manglorean traditional dish and is a modified dish from the various versions of vindaloo. Vindaloo is a Portuguese dish in which meat is Marinated with wine vinegar and garlic and later cooked with spices. While the Portuguese tried preparing this dish here they could not get wine vinegar and hence tried this dish using tamarind and other vinegar.

Vindaloo originated in Goa which is a spicy and tangy dish and after several modifications, this became a new dish and is called Indad in Mangalore. This Chicken Indad Recipe is a sweet, spicy and tangy dish. This can be prepared with pork chicken beef and mutton and it tastes good with all types of meat.

Mangalorean Chicken Indad Recipe

Preparing Indad from this chicken indad recipe isn’t a difficult task, though the process looks complicated. Since all the ingredients are ground together you can roughly chop all the ingredients. Here we use both green and red chillies you can soak the chillies in hot water that enhances the colour of the dish. I prefer using Kashmiri chillies as these chillies give red colour and are not very spicy. Some of them also deseed the red chillies but I don’t.

Since this chicken indad recipe has a western influence, it is slightly sweetish. Different types of ingredients are added for its sweetness like raisins, dates, sugar or jaggery.

I have added a little bit of alcohol which is optional in this Mangalorean Chicken Indad Recipe. You can add wine or rum. Adding alcohol to any dish not just tenderises the meat but also gives a very good flavour to the dish just like we add herbs. The alcohol bonds with the fats and water molecules and helps in retaining the flavour of the food.

For sweetness, you can use sugar, jaggery, dates or raisins. You can choose anyone.

Frying the meat is very important too. Do not add all the meat and stir it, see that each piece is shallow fried and slightly browned. In the same oil fry the masala. At the finishing stage check the taste it should be sweet, tangy and spicy.

kitchen-deals

This dish tastes better on heating. I usually prepare this dish one day in advance, especially when I have guests and or on special occasions.

Mangalorean Chicken Indad Recipe is easy and Tastes good with sannas, neer dosa and sweet pulav. Enjoy this traditional Manglorean Indad on your special occasion and do let me knew your feedback.

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Ingredients for Chicken Indad Recipe:

1 Kg Chicken
For Grinding
6 Green Chillies
10 Kashmiri chillies or Bydagi
2 Cinnamon
8 Cloves
1 whole Garlic
1 inch Ginger
1 Tbps Jeera
1/2 Tspn mustard
3 Medium onion
¼ cup mint
8 Peppercorns
1½ Tbsp sugar
10 raisins
1 small lemon size Tamarind
1/2 Tsp Turmeric powder
3 Tbsp vinegar
1 Tbsp Wine/Rum (optional)
salt to taste
Ghee/oil to fry chicken

Addons
3 medium Potatoes
Oil to fry

Method:

1. Wash and clean the meat,

2. Apply salt and turmeric and keep aside for marination for some time.

3. Grind all the ingredients mentioned for Grinding in vinegar, make it a FINE paste (Very fine paste tastes good for this recipe).

indad masala

4. Wash the mixer with diluted vinegar and remove all masala from the grinding jar.

5. Add 2 tbsp of ghee/oil on tawa and fry the chicken pieces on both sides. Also do not put all the meat at once and fry. Ensure each piece is fried well.

fry chicken

6. Take out the fried meat.

7. Now the most important part, fry the ground masala in the same tawa adding little ghee/oil where the chicken is fried. Thoroughly fry the masala for about 10 mins.

roast indad masala

8. Once the masala is well fried add fried meat to this. Mix it well. Add the water collected after grinding and cook on a slow flame.

chicken in indad masala

9. Once done off the flame. Do not make the masala thin. It must be of thick consistency.

10. Slice the potatoes and fry them in little oil. Mix these fried potatoes with the cooked chicken indad and cover it and wait for some time.

Now chicken Indad is ready to serve.

The Indad tastes great as it matures ie on the next day.

Read Mangalorean Chicken Masala Video

Mangalorean Chicken Masala

Recipe Card: Mangalorean Chicken Indad Recipe

Mangalorean Chicken Indad Recipe | Mangalorean Catholic Style Tangy Sweet Chicken Masala

Recipe by Rovena FernandesCourse: MainCuisine: MangaloreanDifficulty: Medium
Servings

7

servings
Prep time

29

minutes
Cooking time

59

minutes

This Chicken Indad Recipe is a traditional Mangalorean recipe that tastes hot-tangy-sweet. Quite easy to prepare and has a unique taste.

Ingredients

  • 1 Kg Chicken

  • For Grinding
  • 6 Green Chillies

  • 10 Kashmiri chillies or Bydagi

  • 2 Cinnamon

  • 8 Cloves

  • 1 whole Garlic

  • 1 inch Ginger

  • 1 Tbps Jeera

  • 1/2 Tspn mustard

  • 3 Medium onion

  • ¼ cup mint

  • 8 Peppercorns

  • 1½ Tbsp sugar

  • 10 raisins

  • 1 small lemon size Tamarind

  • 1/2 Tsp Turmeric powder

  • 3 Tbsp vinegar

  • 1 Tbsp Wine/Rum (optional)

  • salt to taste

  • Ghee/oil to fry chicken

  • Addons
  • 3 medium Potatoes

  • Oil to fry

Directions

  • Wash and clean the meat,
  • Apply salt and turmeric and keep aside for marination for some time.
  • Grind all the ingredients mentioned for Grinding in vinegar, make it a FINE paste (Very fine paste tastes good for this recipe).indad masala
  • Wash the mixer with diluted vinegar and remove all masala from the grinding jar.
  • Add 2 tbsp of ghee/oil on tawa and fry the chicken pieces on both sides. Also do not put all the meat at once and fry. Ensure each piece is fried well. fry chicken
  • Take out the fried meat.
  • Now the most important part, fry the ground masala in the same tawa adding little ghee/oil where the chicken is fried. Thoroughly fry the masala for about 10 mins.roast indad masala
  • Once the masala is well fried add fried meat to this. Mix it well. Add the water collected after grinding and cook on a slow flame.chicken in indad masala
  • Once done off the flame. Do not make the masala thin. It must be of thick consistency.
  • Thinly slice the potatoes and fry them in little oil. Mix these fried potatoes with the cooked chicken indad and cover it and wait for some time.
  • Now chicken Indad is ready to serve.
  • The Indad tastes great as it matures ie on the next day.
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