Chicken chukka

Ingredients

Chicken – 750 gm ( cut into small pieces)

Onions- 3 ( chopped)

Tomato – 1 large ( chopped)

Ginger garlic pate – 2 tsp

Turmeric powder – ¼ tsp

Coconut oil

Salt

Curry leaves

Bayleaf - 2

Cumin seeds – ½ tsp

To roast and powder

Coriander seeds – 1 ½ tbs

Cinnamom stick – 1 inch stick

Cloves – 3

Cardamom – 3

Whole red chilli – 4

Peppercorns – 1 tsp

Fennel seeds – 1 tsp

Method

Marinate the chicken with salt and turmeric powder and keep it aside for 30 minutes.

Roast the ingredients under “To roast” and grind it into a fine powder.

In a pan/wok add coconut oil add cumin seeds and bay leaves and roast for a minute or so until a nice smell comes.

Add in chopped onions and saute on a medium high heat for few minutes until it’s light brown.

Add  curry leaves and ginger garlic paste and fry until raw smell goes.

Add chicken and fry on medium high heat for 2-3 minutes to seal the juices inside.
Add chopped tomatoes and cook for 2 minutes.

Finally  add the roast powder and coat the chicken well in the masala.

Cover and cook the chicken for 15 minutes. Remove the lid and cook the chicken for another 5-10 minutes until the chicken coats well in the masala.

Garnish with some curry leaves or chopped coriander leaves.