Malai Masala Sauce

This is a really simple sauce that’s based on the classic sauce Soubise, which is really an onion sauce. I’m aware of two classic recipes. Both start with sweating onions in butter. One variant then blends this onions-butter mixture in Bechamel sauce, and the other, in cream. I prefer the cream variant.

The picture was Indu’s lunch from a few days ago. I used the Malai Masala sauce with some leftover cooked chicken breast.

This malai masala sauce ended up being used in a few dishes before it was over, demonstrating its versatility. This is a high fat, high calorie recipe.


  • Cream, 200 ml tetrapak
  • Onions, 2 medium, finely chopped
  • Garlic, 5 – 7 cloves, finely chopped
  • Meat Masala, 1 tbsp (I used Kitchen Fables)
  • Butter, 2 tbsp
  • Oil, 2 tbsp
  • Salt to taste


  1. Heat oil to medium, add meat masala, reduce heat to a simmer, gently fry, set aside.
  2. Heat butter to medium, add onions and garlic, mix well, reduce heat to a simmer, sweat for about 10 minutes, add meat masala mixture from step 1, gently cook for another 10 minutes, set aside and let cool.
  3. Blend mixture from step 3 with cream.
  4. This will likely set into a thick-ish paste.
  5. Dilute with hot water in a pan and add cooked meats or quick cooking vegetables of your choice to use.


  • If you don’t want to store it, add water to the cream while/before blending and use it all up. I liked having it in the fridge and being able to quickly mix it with water, salt and cooked chicken or mushrooms etc.

Patiala Fried Chicken

This pan-fried chicken is made using the thighs of the bird, so it’s difficult to overcook, is really moist inside due to the fat present, and quite easy to make.

This chicken has a mild crust from the onion powder and maida and is delicious as a snack or part of an otherwise boring dinner.

I made this for Cherie’s lunch today and she quite liked it and even asked for seconds, which given her current focus on healthy eating and all, is rare. The name is random; I couldn’t think of anything else and thought the title apt.


  • Boneless chicken thighs, 500gm
  • Processed cheese, 2 tbsp
  • Chilli powder, 1 tsp
  • Jeera powder, 1 tsp
  • Garam masala, 1 tsp
  • Onion powder, 2 tbsp
  • Garlic powder, 1 tsp
  • Kasoori methi, 1 big pinch
  • Black pepper, 1 tsp
  • Carrots, finely chopped, 2 tbsp
  • Maida, 2-3 tbsp
  • Eggs, 2, beaten
  • Hing, 1/2 tsp
  • Lemon juice
  • Salt to taste
  • Oil for shallow frying


  1. Mix the lot and marinate for an hour.
  2. Mix again, ensuring the masala is evenly coated over every piece of chicken.
  3. Shallow fry – about 2 – 3 minutes on each side in a moderately hot pan.
  4. Pat dry, sprinkle with lemon juice,
  5. Serve hot


  • If you plan to deep fry, increase the maida and eggs, and ensure the batter covers each piece fully.
  • The cheese can be omitted, unless you’re using breast.
  • A vegetarian version can be made with paneer.
  • The carrots add to the texture of the final product.

Kolhapuri Mutton Sukka

Kolhapuri cuisine is terribly misinterpreted for being just another red/brown gravy with the level of chili increased to a level that does not allow you to taste anything else but the chili. However, this is not true of authentic Kolhapur fare. One must be able to taste the careful combination of bold or fiery and delicate or sweet spices. This recipe, albeit a tad demanding in terms of prep, is a powerhouse of flavor. Use good quality goat meat, fry your onions with great patience to a golden brown, and “bhuno” the masala well to really bring out the best. The Sukka masala stays well at room temperature for 3-4 months and can be used for chicken or vegetables alike.


For the Sukka Masala

  • 1 inch piece Ginger
  • 50 grams Garlic, peeled
  • 1 small bunch fresh Coriander, washed and dried completely
  • 1/2 cup vegetable Oil
  • 50 gms Sesame seeds
  • 25 gms Poppy seeds
  • 125 gms dried Coconut, grated
  • 1 tbsp black Peppercorns
  • 60 gms Coriander seeds
  • 20 gms Cumin seeds
  • 2 inch sticks of Cassia bark or cinnamon
  • 10 Cloves
  • 1 tsp Mace
  • 1 tsp Turmeric powder
  • 1 tsp Fenugreek seeds
  • 1 tsp Mustard seeds
  • 1/8 tsp grated Nutmeg
  • 2 Bay leaves
  • 2 Nagkesar
  • 1 tsp Dagadphool
  • 2 green Cardamom
  • 1 black Cardamom
  • 1 tsp Asafoetida
  • 500 gms Kashmiri red chili powder
  • 2 tsp Salt

For the Sukka Gravy

  • 1 Onion, sliced, fried in oil until golden, and ground to a paste
  • 150 gms dried Coconut, grated, roasted until golden brown
  • 5 black Peppercorns
  • 3 Cloves
  • 1 inch stick of Cassia bark
  • 1 tbsp Coriander seeds
  • 1 tsp Sesame seeds
  • 1/2 inch piece of Ginger
  • 5 cloves of Garlic

For the Mutton

  • 1 cup vegetable Oil
  • 3 large Onions, very finely chopped
  • 4 tablespoons Sukka Masala
  • 1 ½ kilo Goat meat (a mix of Leg and Shoulder pieces; make sure you have some Nalli or shank for flavor), parboiled
  • 1/2 cup Mutton stock reserved from the parboiled mutton
  • Juice of one Lemon
  • Freshly chopped Coriander leaves
  • Salt to taste


For the Sukka Masala

  1. Grind ginger, garlic, and coriander without any water. Keep aside.
  2. Heat 1/2 tablespoon oil in a pan. Add poppy seeds and sesame seeds. Toast and keep aside.
  3. In a dry pan, toast the dried grated coconut on a low flame until golden.
  4. Roast the remaining spices in small quantities of oil, individually.
  5. Grind everything together to a powder.
  6. Store in an airtight jar.

For the Mutton Sukka

  1. Blend the fried onion paste, roasted coconut, peppercorns, cloves, cassia bark, coriander seeds, sesame seeds, ginger and garlic to a paste.
  2. Heat 1 cup oil in a large pan. Tip in the chopped onions and fry until pale golden.
  3. Add the ground spice paste and saute for 4-5 minutes.
  4. Add the parboiled mutton and coat well with the masala.
  5. Cover with mutton stock. Season with salt. Cook on medium-low heat, stirring often, until cooked completely.
  6. Reduce the gravy such that it just coats the meat.
  7. Turn off the heat, drizzle lemon juice, and garnish with freshly chopped coriander.
  8. Serve hot.

Recipe courtesy: Saee Koranne-Khandekar

Kolhapuri Mutton Sukka_CALdron_800