Ingredients
To
marinate
Chicken
– 750 gm
Turmeric
powder – ½ tsp
Lime
juice – 1 tbsp
Salt
To
roast and powder
Coriander
seeds – 2 tablespoon
Cinnamon
stick – 1 inch small stick
Cloves
– 3
Cardamon
– 5
Whole
dry chilli – 4
Peppercorns
– 2 tsp
Poppy
seeds – 1tbsp
Fennel
seeds – 1 tablespoon
Cumin
seeds – 1tsp
Star
anise - 1
Dagar
na phool/ blackstone flower – 2 -3 small pieces ( this is the spice that gives it a unique flavour
and taste)
Grated
coconut – ¼ cup
Sesame
oil – 1 tbsp
Other
ingredients
Shallots
or Onion – 1 ½ cup or 3 medium ( finely chopped)
Tomato
– 2
Ginger
minced – 1 tbsp
Garlic
minced – 1 tsp
Curry
leaves – 2 – 3 sprigs
Coriander
leaves – few
Oil
Method
Marinate
the chicken pieces with salt, turmeric and
lime juice and keep it aside.
In
a pan dry roast all the spices under roast except coconut for 2-3 minutes until
nice aroma comes. Transfer it into a plate and allow it cool down.
In
the same pan, add oil and roast the
coconut until golden brown. Once it cools down, grind it to a fine
paste together with the dry roasted spices adding little water.
In
a pan add oil and saute the finely chopped shallots/onions until golden brown.
Add
in ginger , garlic and curry leaves and saute until raw smell goes.
Add tomatoes and cook until soft.
Add
chicken and fry for few minutes until juices are sealed inside.
Add
the ground paste ( add little water if required)and mix well until chicken is
well coated in the masala.
Cook
the chicken covered until ¾ th done.
Remove
the lid and cook for further 3 -5 minutes with lid open to make gravy slightly
thick.
Remove
from fire and garnish with chopped coriander leaves.
