1. Dry roast the garam masala (cinnamon, cardamom, cloves, bay leaves) and other spices (peppercorns, cumin seeds, coriander seeds) individually ,at a time on medium low heat until you get a nice aroma.
2. For preparing the masala, you need to follow this sequence. Firstly, make a fine powder of the ingredients of garam masala (ie. the roasted cinnamon, cardamom, cloves and bay leaves) in a blender. Next to it, add the roasted peppercorn, cumin seeds and coriander seeds, blend well. Lastly, add the ginger pieces and garlic cloves and blend all together to make a fine paste.
3. In a non-stick pan, heat a tbsp of oil, add the mustard seeds, when it starts to sputter, add the whole red chilies and curry leaves, next add the chopped onions with a pinch of salt (by adding salt helps to cook the onions quickly), let cook for 2 to 3 minutes until it starts to turn brown.
4. Next, add the turmeric powder and red chili powder and let cook for a minute or so, until the raw smell of the turmeric vanishes.
5. Next add the masala paste to it and let cook by constant stirring for another minute until you get a nice aroma.
6. 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.
7. Next, add the chicken cubes , salt, as required, mix well with the cooked spices , cover and cook on medium heat for 5 to 7 minutes or until the chicken is half cooked.
8. Lastly add the scallops and let cook covered for another 7 to 8 minutes.Before removing from heat add the chopped coriander leaves , sprinkle a tbsp of lemon juice.
9. Serve hot with Rice/Chapatis/Naan.

Recipe & image: Only Fish Recipes