Ingredients:
Chicken 1 kg curry cut
Coconut grated
Onion - 2 medium cut in 4 pieces
Onion - 1 medium finely chopped
Coriander Seeds - 3-4 tbsp
Cumin Seeds - 2 tb sp
Black Peppercorn - 8-10
Clove - 3
Fennel seeds - 2 tsp
Dry Red Chilli - 10-12
Tamarind - lemon sized ball
Oil - 2 tsp
Ghee - 2 tsp
Coconut Milk
Method:
- Marinate chicken with salt, lemon, salt and little red chilli powder. Keep in freeze for at least 30 minutes.
- In a hot pan, put 1 tsp oil, dry roast coriander seeds, cumin seeds, cloves, peppercorn and fennel seeds. Roast until fragrant....keep it aside and allow to cool....
- Roast coconut in the same oil until fragrant.....Grind coconut, roasted spices, tamarind and 2 medium sized onion into a smooth paste
- In a pan, put 2 tsp oil and 2 tsp ghee....add finely chopped onion....saute till golden brown.
- Add above ground paste and saute till it starts releasing oil.
- Add marinated chicken.. Saute well and cook covered for 10 minutes so that chicken pieces as coated well with masala and it is now cooked.
- Add coconut milk, salt to taste and sufficient water so that it has little thick consistency....Boil for 5 minutes.
