• chicken – 500 grams
• onions chopped – 2 medium-sized
• green chillies chopped – 3
• coconut chopped – ⅛ cup/coconut milk – ¼ cup
• ginger – 1½ inch piece
• garlic cloves – 7
• poppy seeds – 2 teaspoons
• cloves – 7
• cinnamon sticks – 1 inch (2 pieces)
• cardamoms – 1 or 2
• cumin seeds – ¼ teaspoon
• coriander seeds – 4 tbsp
• red chilli powder – 3 teaspoons
• salt – as required
• turmeric powder – ¼ teaspoon
• oil-6 tbsp
• coriander leaves – ¼ cup
- 1. Marinating the chicken
Rinse chicken thoroughly
Add ¼ teaspoon of turmeric powder, 1 teaspoon of salt , red chilli powder(1 teaspoon).
Mix well and let it rest for about 30 minutes.
- 2. Preparing the masala
Heat up the pan, add coriander seeds, cloves, cinnamon sticks, cumin seeds and sauté until you taste the nice flavour of the spices.
Let them cool down and put them in a mixer jar.
Make into fine powder.
Next in the same pan add poppy seeds and sauté till they start spluttering.
Put poppy seeds and coconut in the mixer, add little water and make them into a fine paste (add little water).
Next put ginger, garlic and green chillies in the mixer and make them into a paste.
- 3. Preparing the Curry
Heat oil in a pan
When the oil is hot add chopped onions, green chillies and sauté until they become transparent.
Add turmeric powder, red chilli powder (2 teaspoons) and mix it.
Add the chicken marinade and mix well. Cover it and cook for 5 minutes on medium flame.
Open the lid, mix it for once, and add 2 cups of water.
Cover it again and cook for 15-20 minutes on medium flame.
after 15 minutes, run spoon or knife through a chicken piece and check whether chicken is cooked or not.
If the knife slides easily then chicken is cooked perfectly.
Add ginger garlic paste, masala powder and coconut paste. You can add little water if the gravy becomes thick after adding all the masalas.
Cook it on a low flame until oil separates from the gravy.
Garnish with coriander leaves and turn off the heat.