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1
Dry roast the garam masala (cinnamon, cardamom, cloves, bay leaves) and other spices (peppercorns, cumin seeds, coriander seeds) individually over medium low heat until you get a nice aroma.
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2
To prepare the masala, you need to follow this sequence: Make a fine powder of the roasted cinnamon, cardamom, cloves and bay leaves in a blender.
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3
Add the roasted peppercorn, cumin seeds and coriander seeds; blend well.
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4
Lastly, add the ginger pieces and garlic cloves and blend all together to make a fine paste.
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5
In a nonstick pan, heat the oil.
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6
Add the mustard seeds and when they start to sputter, add the whole red chilies and curry leaves.
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7
Next add the chopped onions with a pinch of salt (adding salt helps to cook the onions quickly).
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8
Let cook for 2 to 3 minutes until it starts to turn brown.
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9
Add the turmeric powder and red chili powder and let cook for a minute or so, until the raw smell of the turmeric vanishes.
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10
Next add the masala paste and let cook, constantly stirring for another minute until you get a nice aroma.
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11
Lastly, add the chopped tomatoes and let cook covered on medium heat for 7 to 8 minutes until the tomatoes turn soft and the spices are cooked properly.
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12
Add the chicken cubes, salt (as needed) and mix well with the cooked spices.
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13
Cover and cook on medium heat for 5 to 7 minutes or until the chicken is half-cooked.
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14
Add the scallops and cook covered for another 7 to 8 minutes.
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15
Before removing from heat, add the chopped coriander leaves and, sprinkle the lemon juice.
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16
Serve hot with rice, chapatis, or naan.
