![ooty badaga songs ooty badaga songs](https://1.bp.blogspot.com/-evwlwEYcEog/XpLwUqrbgUI/AAAAAAAACs8/UT-tFWfh_1InyigwvnlwFJ_TcRQetFeuQCNcBGAsYHQ/s1600/IMG-20200412-WA0007.jpg)
* ¾ tsp black mustard seeds (orig ½ tsp.) Brent’s notes and the original measures for the recipe appear in brackets. (by Brent Thompson says the recipe originally comes from Poultry Advisor (a magazine) published in Bangalore, in 1970. KOI UDAKA MAASU HUDI (Masala powder for chicken gravy) Anitha Gokul for accepting my request to write / give the recipe for the traditional BADAGA CHICKEN CURRY as well as the preparation of CURRY POWDR - the ’secret weapon’ of good Badaga Cooking) It is better to use a pan to cook the curry than a cooker as the flavour of masala and spices usually does get absorbed into the chicken when a cooker is used. Cook for 20 - 25 minutes or till chicken is done. Then add the marinated chicken and water (according to how thick you want the curry to be). Add the masala-ginger-garlic paste and saute. Heat oil in a pan, add mustard seeds, curry leaves and the onions. Mix the onion paste with the marinated chicken. Remove from fire, cool and then make it into a paste in a mixer.
![ooty badaga songs ooty badaga songs](https://s3.ap-southeast-1.amazonaws.com/images.deccanchronicle.com/dc-Cover-l9tqt4mgk81e12t12ebousjeq3-20190716022406.Medi.jpeg)
Keep stirring the onions so that they are uniformly and thoroughly fried.
![ooty badaga songs ooty badaga songs](https://i.ytimg.com/vi/qw6flQ3zZWo/hqdefault.jpg)
Peel the small onions, wash and cut the larger ones into 2-3 pieces and fry in a little oil on low fire. Grind them in a mixer along with ginger and garlic and keep aside. Warm the spices (cumin, saunf, kas-kas, cloves, cinnamon, and cardamom). Marinate the chicken in maasu hudi - curry powder, salt and turmeric. Water Clean and wash the chicken pieces well. Koi uduka maasu hudi (masala powder) - 1/2 cup (or depending on how spicy you want it)