Tag Archives: Masaledar Chicken Lollipop recipe in Sri Lanka

Masaledar Chicken Lollipop Recipe

Masaledar-Chicken-Lollipop-recipe-Sri-Lanka

If you are looking for a quick and easy recipe to ‘wow’ your family and friends – then look no further , just try our chicken lollipop recipe, and they are in for a surprise! The Masaledar Chicken Lollipop recipe in Sri Lanka is a celebrated Indian Chinese dish. It consists of a chicken winglet of which the meat has been loosened and pushed down, thus resembling a lollipop. This dish is best served with Schezuan sauce.

Ingredients

For the masala:

  • 8 Guntur chilies
  • 6-7 boriya mirch
  • 1-inch knob of ginger bashed
  • 5-6 cloves of garlic
  • 2 green chilies
  • 2 tsp cumin
  • 1 tsp fennel
  • 5-6 peppercorns
  • 1 stick cinnamon
  • White pepper, a pinch
  • 4 cloves
  • 15 curry leaves
  • 1 tsp coriander seeds
  • Handful of coriander leaves
  • 1 tsp turmeric
  • A pinch of sea salt
  • 1-2 tsp oil

For the chicken:

  • 8-10 chicken lollipops with the skin
  • 1 tsp turmeric
  • Salt, to taste
  • 1-2 tsp red chili powder
  • 2 tsp oil + Oil to sear the lollipops
  • Sugar, a pinch

For the base:

  • 2-3 tsp oil
  • 2 tsp mustard seeds
  • 7-8 curry leaves
  • 1/2 onion, julienne
  • 1 1/2 Tbsp masala
  • 3 tsp tamarind paste
  • 1 tsp jaggery powder
  • Juice of 1/2 lemon
  • Coriander leaves, to garnish

Method

Masala:

Dry roast the ingredients as indicated above, use a pestle and mortar to break them down into granules, then place it in a blender and grind into a fine powder.

Chicken:

Make a paste which consists of turmeric, salt, red chili powder and 2 tsp oil. Coat the chicken lollipops in this paste. Put a little oil into a pan, drop the lollipops into the oil and let them cook a bit in the oil. Then add the sugar and allow to cook a bit more.

Base:

Add oil into a pan, when it is heated add mustard seeds, a few curry leaves, and onion, mixing well. Then add the masala powder along with the chicken lollipops, stirring constantly. Add the grated jiggery, tamarind extract, pour water over the contents add lemon extract and cover and cook till chicken is well done. Serve hot garnished with coriander leaves.